Baked Pumpkin Donuts
Make these Pumpkin Mini Donuts for a weekend breakfast treat or a fun dessert Enjoy them plain or with an easy cinnamon glaze.
- Prep Time: 5 minutes
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 18 -24 small donuts 1x
Ingredients
Scale
- 4 Tbsp melted butter
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 1.75 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1.5 tsp cinnamon
- Optional glaze – 1/2 cup powdered sugar + 1 Tbsp milk + cinnamon if desired
Instructions
- Combine the melted butter, pumpkin, brown sugar, eggs, milk and vanilla extract in a bowl and stir until well combined.
- Add flour, baking powder, baking soda and cinnamon and stir with a whisk until just mixed. Do not over-mix.
- Spoon mixture into ziploc bag, cut off the corner and pipe into greased mini donut pan.
- Bake at 350 degrees for 10-12 minutes or until the exterior springs back when touched**
Notes
**Baking time will vary depending on the size of your donuts. For full-sized donuts, cook time may be longer. Mine are medium-sized and I got about 18 donuts from this recipe. If you have a true mini donut pan, you may get more like 2.5 dozen donuts.
For the glaze, mix 1/2 c powdered sugar, 1 Tbsp milk, 1/2 tsp cinnamon (optional) in a small bowl. You may need additional milk or powdered sugar to get your desired consistency. Let donuts cool, then drizzle glaze over donuts or dip tops in just prior to serving.
Find it online: https://www.theleangreenbean.com/baked-pumpkin-donuts/
