Mini Cinnamon Sugar Pumpkin Spice Donuts
The perfect mini donuts! Lightweight and only one bowl required. Oven-baked, no messy frying required, and tossed in a cinnamon and sugar coating to finish.
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!