Print
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

Ingredients

  • 8 oz all-purpose flour
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups homemade pumpkin purée
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder

Optional Toppings

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

Instructions

  1. Preheat your oven to 350 degrees
  2. Combine all ingredients except the flour in a mixing bowl, beat to combine
  3. Then add the flour. Mix until combined. Don't overmix. We aren't making a loaf of bread here.
  4. Ladle batter into mini donut or uffin pan that you have liberally sprayed with oil.

  5. Bake for 5-6 minutes in the donut pan or 8-9 minutes in the muffin pan or until a toothpick comes out clean.

  6. Remove from pan as soon as you can.

  7. Add toppings if desired (see NOTES)

Recipe 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.