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Pumpkin Mini Donuts

Mini Pumpkin Cake Donuts

A King Arthur Flour recipe that I have taken made into mini donuts, Instructions in my own words.
Course Breakfast
Cuisine American
Keyword donuts, pumpkin
Prep Time 10 minutes
Cook Time 10 minutes
Author PJ Hamel


Optional Toppings

  • cinnamon sugar
  • Pumpkin Buttercream (see NOTES)
  • vanilla drizzle (sugar + water + vanilla)


  • Preheat your oven to 350 degrees
  • Combine all ingredients except the flour in a mixing bowl, beat to combine
  • Then add the flour. Mix until combined. Don't overmix. We aren't making a loaf of bread here.
  • Ladle batter into mini donut or uffin pan that you have liberally sprayed with oil.
  • Bake for 5-6 minutes in the donut pan or 8-9 minutes in the muffin pan or until a toothpick comes out clean.
  • Remove from pan as soon as you can.
  • Add toppings if desired (see NOTES)


How to Glaze Your Donuts
  1. Cinnamon Sugar - Just combine cinnamon and sugar to coat the donuts once they are cool enough to handle. Don't wait until they cool all the way though.
  2. Pumpkin Buttercream Frosting - Beat 1 stick of butter til smooth. Add 1/2 cup pumpkin puree and mix to combine. Add powdered sugar 1/2 cup at a time until you reach your desire consistency. For me it normally around 1 1/2 cups of powdered sugar.
  3. Vanilla Drizzle - In a small bowl combine powdered sugar, water, and vanilla extract. Just eyeball it and add more sugar or more water until you get the right consistency.