Fall is here, finally my favourite season has arrived! And what better way to start off the season than with warm pumpkin baked goods?! Especially those ones that are super easy to make and are nothing but delicious. These little, baked mini pumpkin doughnuts are moist, somehow light yet dense and filled with a hint of the flavours of cinnamon, cloves, and nutmeg. The best part about these doughnuts – they are baked not fried, making them healthier and keeping the mess in your kitchen to a minimum (you’re welcome).
I love doughnuts but I don’t enjoy making them at home because of the frying process. The smell that lingers in the house and the fear of burning myself with splashing hot oil, the mess of what to do with the used oil all makes me reluctant to fry. Luckily there seems to be more and more doughnut shops opening up these days and I don’t have to worry about making them at home. I do think it’s a nice treat for friends or to bring doughnuts to a party that you actually made yourself (might I add, looking like a superstar).
This recipe has been inspired by ‘Two Peas & Their Pod‘. I was scrolling Pinterest looking for baked doughnut recipes as I’ve been doing for years now. Their recipe caught my eye and I’m super happy that it did. I’m so pleased with this recipe. I made a few very small adjustments and brought the doughnuts to the girls at work. Within minutes the box was empty and everyone was asking how I made them! Honestly I can’t believe just how easy they are to make. It’s basically like making a mini muffin, the only difference is brushing the doughnut/muffin with melted butter and rolling in cinnamon and sugar, giving it that doughnut character.
I really, really hope you try making these at home. If you have little ones this is a great recipe to work together in the kitchen (they would love to help roll the doughnuts in the cinnamon and sugar)!
Happy Fall Baking!
Baked Pumpkin Doughnuts
These little, baked mini pumpkin doughnuts are moist, somehow light yet dense and filled with a hint of the flavours of cinnamon, cloves, and nutmeg.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 36 1x
- Category: Treat
- Cuisine: American
Ingredients
For the Doughnuts
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar, lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin (not pumpkin pie filling)
- 1/2 cup full milk
For the Coating:
- 2–3 Tablespoons unsalted butter, melted
- 2/3 cup extra fine sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a mini muffin tin and set aside.
- In a bowl mix together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients and mix until just combined.
- Using a mini ice-cream scoop divide batter among muffin cups.
- Bake for 10-12 minutes or until a toothpick comes out clean. Remove doughnuts from oven and let cool for 2 minutes.
- Combine extra fine sugar and cinnamon in a bowl.
- Brush each doughnut with melted butter, then roll in cinnamon sugar to coat.
- Serve doughnut warm or at room temperature.
Notes
Doughnuts are best eaten the day of.
If you want to keep doughnuts for the next day, leave doughnuts unbrushed with butter and sugar mixture. Wait to coat the day of.
Nutrition
- Serving Size: 1 doughnut
- Calories: 60
- Sugar: 2.4g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7.5g
- Fiber: 0.4g
- Protein: 1.1g
- Cholesterol: 7mg
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