These Mini Cinnamon Sugar Pumpkin Spice Donuts are the perfect festive treat. They're light-weight, oven-baked, and only one bowl required. After the donuts are baked, they are coated in melted butter and tossed in cinnamon and sugar.
I'm a firm believer that anything baked mini is just better. I mean, look how cute!?
Plus you can get away with eating more of them! Hahaha.
These donuts compare to the texture of a cupcake, or muffin. The batter comes together in one bowl and is ready to go within 10 minutes.
The best part? These donuts are oven-baked, so there's no messy frying situation going on.
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Why this recipe works
- Soft & fluffy donuts.
- One bowl recipe.
- Baked, not fried!
- Classic cinnamon and sugar coating.
I finally got around to buying a mini doughnut pan. Now that I have it, I can’t believe I went so long without one. I went to a dozen (yes, a dozen) different stores before being able to find it.
When I used to think about making donuts, I would get intimidated. I thought it would be complicated to make the right batter consistency, and get complicated and messy.
Since purchasing this donut pan, I’ve had a change in heart. Seriously!!! It’s so easy!
Step by step instructions
Here is how to make and bake these cinnamon sugar mini donuts. You will need a mini donut pan, a large mixing bowl, a spatula, piping bags, and a whisk.
Tip: No piping bag? No problem! Use two small spoons to gently scoop the batter around the donut pan! Grease around the pan for easier cleanup afterwards 👍
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Use a gram scale for most accurate measurements. Especially for the dry ingredients!
- The donuts are ready when you touch them and they bounce back.
- Wait until the donuts are completely cool to toss them in the cinnamon sugar mix!
Recipe Video
Other recipes to try
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Mini Cinnamon Sugar Pumpkin Spice Donuts
Ingredients
Pumpkin Donuts
- 1/4 cup oil I used coconut, but any kind works
- 2 eggs
- 1/2 cup white sugar
- 3/4 cups pumpkin purée
- 3/4 cups flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
Cinnamon Sugar Coating
- 1/4 cup white sugar
- 1 + 1/2 tsps cinnamon
- 4 tbsp butter, melted
Instructions
- Preheat oven to 350°F.
- Combine oil, eggs, pumpkin purée, and white sugar in a bowl.1/4 cup oil, 2 eggs, 3/4 cups pumpkin purée, 1/2 cup white sugar
- Add in flour, baking soda, and cinnamon and fold until a soft batter forms (I recommend switching to a spatula or wooden spoon to mix).3/4 cups flour, 1/2 tsp baking soda, 1 + 1/2 tsps cinnamon
- Grease mini donuts pan with oil or melted butter. Place batter into piping bag (easiest and less messiest method) and pipe to fill about 2/3's of the pan each.
- Bake at 350°F for about 7-8 minutes. Insert a toothpick that comes out clean to know the donuts are ready for removal.
- As they cool, whisk together white sugar and cinnamon. Coat the donuts in melted butter, and toss in the mixture.1/4 cup white sugar, 1 + 1/2 tsps cinnamon, 4 tbsp butter, melted
- Enjoy!
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