Mini Pumpkin Donuts
Mini Pumpkin Donuts are a great addition to any autumn celebration. Whether you’re planning a party, a feast, or just a casual get-together, these donuts are sure to be a hit. Their festive flavor and appealing appearance make them a crowd-pleaser.
Servings 24 mini donut
Ingredients
- 1 ¾ cups all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ⅛ tsp ground cloves
- 2 tsps baking powder
- ½ tsp salt
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup brown sugar
- ⅓ cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
- For the cinnamon sugar topping
- 2 tbsp ground cinnamon
- ⅔ cup sugar
Instructions
- Preheat your oven to 350°F. Lightly grease a mini muffin pan or coat it with nonstick spray.
- In a large bowl, mix together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
- In a separate bowl or a large glass measuring cup, whisk together the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract.
- Pour the wet mixture over the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix; the batter should be moist.
- Use a small cookie scoop to evenly distribute the batter into the prepared muffin tray.
- Place the tray in the oven and bake for 10-12 minutes, or until a tester inserted into the center of a muffin comes out clean.
- Once baked, allow the muffins to cool in the tray for about 2 minutes. Then, dip each muffin into the melted butter and immediately roll it in the cinnamon sugar topping.
- Place the coated muffins on a wire rack to cool completely.