Mini Baked Pumpkin Doughnuts

 These Mini Baked Pumpkin Doughnuts are perfect for fall! They are so quick and easy to make, and you probably have the ingredients on hand.  Especially if you are prepping for the holidays!

If you love pumpkin recipes, you must try my Pumpkin Cinnamon Roll Pancakes!

You will need a Mini Doughnut Pan. I finally broke down and bought two, because there is just no substitution for a mini doughnut pan. My kids are thrilled!

Mini Baked Pumpkin Doughnuts with Cream Cheese Glaze

Adapted from King Arthur Flour

Makes 24 mini doughnuts

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Mini Baked Pumpkin Doughnuts

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Mini Baked Pumpkin Doughnuts

Course: Breakfast

Cuisine: American

Servings: 6

Author: Melissa @ No. 2 Pencil

Ingredients

• 1/2 cup of vegetable oil
• 3 large eggs
• 1 1/2 cups of granulated sugar
• 1 1/2 cups of canned pure pumpkin not pumpkin pie filling
• 2 teaspoons of ground cinnamon
• 1 1/2 teaspoons of kosher salt
• 1 1/2 teaspoons of baking powder
• 1 3/4 cup of flour plus two tablespoons

Instructions

1. Preheat oven to 350 degrees, lightly grease doughnut pan if not using non stick pan.
2. In the bowl of a stand mixer, combine all ingredients except flour and mix until well combined and smooth.
3. Add flour and stir on low, just until combined.
4. Transfer batter to a gallon sized plastic bag and snip off corner.
5. Pipe batter into doughnut pans, filling each well about 1/2 way full.
6. Bake 10-12 minutes.

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Cream Cheese Glaze

Prep Time

5 mins

Total Time

5 mins

 

Cream Cheese Glaze for Pumpkin Doughnuts

Course: Breakfast

Cuisine: American

Author: Melissa @ No. 2 Pencil

Ingredients

• 4 oz of cream cheese at room temperature
• 1/2 a cup of powdered sugar
• 1/2 teaspoon of pure vanilla extract
• 2-3 tablespoons of milk

Instructions

1. Stir together cream cheese, powdered sugar and vanilla until smooth.
2. Add milk a tablespoon at a time until it is the desired consistency.
3. Dip tops of cooled doughnuts into glaze.

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