These baked mini pumpkin cake donuts are bite-sized treats that are simple and easy to make in less than 25 minutes. Made with pumpkin puree and pumpkin spice, these will become your kids’ favorite in no time at all.
Anyway, I just had to share these mini pumpkin cake donuts with you. I made these for the kids’ playdate recently, and they were gone in an instant. I should have made two batches, but I didn’t think one batch would be enough for 8 kids. Well, there were three flavors: cinnamon sugar, pink candy melts, and dark chocolate. So everyone had to taste every flavor.
Why make these mini donuts?
- These are the easiest and quickest donuts you will ever make.
- Plus, they are not made with yeast, nor are they deep fried, which means no waiting for rise and proof, and no greasy oils.
- The batter is oil-based, very light, and airy. They just melt in your mouth, so I would highly recommend making extra.
- They do taste absolutely delicious on their own with or without any coating or glaze.
- I have made a few variations with this recipe for the purpose of sharing with you but, I highly recommend you make just one flavor with one batch. So you have enough to go around.
Ingredients and substitutes
- All-purpose flour – yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising flour as it contains more leavening.
- Oil – I like the light and airy texture the oil gives these donuts.
- Sugar – I prefer to use white so I can keep the color of the pumpkin puree in the cupcakes. Brown does take nicely, but adds a caramel taste as well as color to them.
- Pumpkin puree – you can use the canned puree for this, of course. I am using homemade pumpkin puree
- Pumpkin spice– I’m using homemade pumpkin spice, but you can use store-bought, of course.
- Vanilla Extract – always use a good quality vanilla extract or vanilla bean paste
- Chocolate and candy melts – you can use whichever chocolate you love to eat. Candy melts are great because they come pre-colored, but white chocolate with candy colors is also a great alternative.
Step by step: Pumpkin cake donuts
- Preheat the oven at 350°F / 177°C/ Gas Mark 3
- Dry ingredients – Combine all the dry ingredients in one bowl and set aside.
- Wet ingredients – In the bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved. Gradually add the oil, followed by the vanilla extract and pumpkin puree.
- Wet to dry – Combine the dry ingredients with the wet ingredients and combine until smooth.
Pro tip – We do not want to activate the gluten in our batter, so do not overmix. - Pipe donuts – Using the piping bag or ziplock bag with a small hole at the end and pipe the batter evenly in the donut pan. Fill each cavity about 2/3 to 3/4 full.
Pro tip – Using a piping bag makes it easy to fill the donut cavity; otherwise, it can be messy.
- Bake – Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean. Cool completely on a cooling rack before decorating
- Chocolate Glaze – Melt the candy melts and dark chocolate. Dip each donut and scrape the excess drips on the edge of the bowl. Add some sprinkles and let it set on a parchment-lined paper until the chocolate is set.
- Cinnamon sugar – Combine the caster sugar and cinnamon sugar well. Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.
Pro tip – If you don’t brush the donuts with butter, the cinnamon sugar won’t stick to the donuts. - Enjoy!
Mini Pumpkin Cake Donuts Recipe
These baked mini pumpkin cake donuts are bite-sized treats that are simple and easy to make in less than 25 minutes. Made with pumpkin puree and pumpkins spice these will become your kids' favorite in no time at all.
Video
Ingredients
- 1¾ cups (220 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin Spice
- 2 Eggs Large
- 1 cup (200 g) Sugar
- ⅓ cup (80 ml) Cooking oil
- ⅓ cup (80 ml) Pumpkin puree
- 1 tsp Vanilla Extract
- 3 tbsp Butter melted
- ¼ cup (50 g) Caster sugar
- ¼ tsp Cinnamon powder
- 4 oz (100 g) Candy melts pink or other
- 4 oz (100 g) Chocolate dark or semi-sweet
- 2 tbsp Cooking oil
- ¼ cup Sprinkles
Method
- Preheat the oven at 350°F / 177°C/ Gas Mark 3
- Dry ingredients – Combine all the dry ingredients in one bowl and set aside.
- Wet ingredients – In a bowl of a stand mixer with the whisk attachment – whip eggs with sugar until sugar is almost dissolved. Gradually add the oil followed by the vanilla extract and pumpkin puree.
- Wet to dry – Combine the dry ingredients with the wet ingredients and combine until smooth. Pro tip – we do not want to activate the gluten in our batter so do not overmix.
- Pipe donuts – Using the piping bag or ziplock bag with a small hole at the end and pipe the batter evenly in the donut pan. Fill each cavity about 2/3 to 3/4 full. Pro tip – using a piping bag is easy to fill the donuts cavity otherwise it can be messy.
- Bake – Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean. Cool completely on a cooling rack before decorating
- Chocolate Glaze – Melt the candy melts and dark chocolate. Dip each donut and scrape the excess drips on the edge of the bowl. Add some sprinkles and let set on a parchment line paper until the chocolate is set.
- Cinnamon sugar – Combine the caster sugar and cinnamon sugar well. Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.Pro tip – if you don't brush the donuts with butter, the cinnamon sugar won't stick to the donuts.
- Enjoy!
Notes
- Make sure all the ingredients are room temperature.
- Whip the eggs well with the sugar so it almost dissolves.
- Add the oil and whip well so it does not curdle the oil
- You can replace pumpkin puree with sweet potato to make sweet potato donuts or sour cream to make sour cream vanilla donuts.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more donut recipes
- Glazed ring donuts – Chocolate, Tiramisu, dulce de leche
- Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
- Jewish Sufganiyot – Classic Jelly Donuts or Jam Doughnuts
- Filled donuts – Chocolate, Dulce De Leche,
- Fruit cream-filled doughnuts – Raspberry, Blackberry, Strawberry
- Mini Pumpkin cake doughnuts
Frequently asked questions
These donuts will stay fresh at room temperature for 2 to 3 days. Longer if wrapped well and kept in the fridge for up to 5 days.
Absolutely, this batter will make about 12 large donuts using a large donut pan
Well, I have given you cinnamon sugar and the chocolate glaze, but you can use a classic sugar glaze.
Take 1 cup of powdered sugar, 2 tbsp of milk, and 1 tsp of vanilla. Mix well. Then dip the donuts in.
I have also given you a tiramisu glaze and Dulce De Leche glaze when I shared my Tiramisu donuts and Dulce de Leche donuts
more pumpkin recipes
- Homemade Pumpkin Puree
- Pumpkin Cream Cheese Muffins (Starbucks Copycat)
- Pumpkin Crème Brûlée
- Ultimate Pumpkin Spice Cake
- Chocolate Chip Pumpkin Bread
- Easy Soft Fluffy Pumpkin Rolls
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Wow and wow, this is so delicious and it makes my mouth watering. My whole family would go crazy for these!
Thank you, Mahy. I think you will enjoy these.
Because they are mini that means I can eat more, right? My family will love these.
yeah, I always mini so I can eat more too.
So cute! So Fun! I won’t feel guilty about eating 4 or 5 donuts during coffee break with these mini donuts!
Thank you, Noel. I think you will love these.
Ohhh I have not yet had pumpkin donuts so these are a definite must make! That chocolate icing is calling my name!
Thank you, Lauren you must try.
oh these look so delicious and I love the pink one with sprinkles I think I will make them for the breast cancer awareness benefit. Those are perfect!! thanks for posting that!
Thank you, Claudia. That sounds like a great cause.
I adore these – so pretty and so seasonal. The question is which one to go for first? Pink, chocolate or naked?
I hear you. I love the naked very much too.
I love the mini-donuts!! I can have several varieties and not feel guilty. I wish I had several right now. I’m drinking some coffee for my afternoon break and those donuts would be a welcome treat. I really haven’t done too much pumpkin yet and I think it’s about time. I’m pinning.
Me too, Marisa. Love mini donuts.
These would be perfect with a good cup of coffee or tea right now…..wish I had one right now too! Looks perfect for a cold fall weekend.
Absolutely, Denise. Thanks
These look delicious Veena! I can’t get enough of pumpkin in the fall. It’s really hard to pick just one favourite pumpkin dessert….it won’t be fair to the others lol. I love them all! 🙂
Absolutely, Jolina. It’s hard to make just one flavors so we have to make it all.
These donuts look so good. Homemade is best, especially baked donuts. Love the flavours here. I would love these with my morning coffee (and afternoon latte). My grandkids would love them as an after-school treat.
Thanks, Gloria. Yes, I do love both baked and fried. These are really delicious.