Mini Pumpkin Donuts with Pumpkin Spice Glaze

_{Nothing says Autumn Time then eating a Pumpkin Spice Donuts or two. Using fresh pumpkin or canned pumpkin you can make wonderfully pumpkin Spice mini cake doughnuts with pumpkin spice glaze.} 

Mini Pumpkin Donuts with Pumpkin Spice Glaze

Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes Servings: 36 Mini Donuts

With the weather changing and the days starting to get a little cooler, my favorite season will be upon us. One of my favorite traditions is apple picking in upstate New York. We like to do it a few times with the kids. Our local farms do a really nice job with family activities including apple picking.

This includes baking up the most delicious apple cider donuts. These donuts are delicious. I decided to start a new family tradition. Nothing says FALL Time more than eating freshly baked Pumpkin Mini Cake Donuts with Pumpkin Spice Glaze.

You seriously can not just eat one and lucky for us, a serving is 4 doughnuts. This recipe will make 36 mini pumpkin spiced doughnuts. You may also want to try making our light & fluffy pumpkin pie dip.

There is No Apple Cider in these Doughnuts

Traditionally we love apple cider doughnuts, but for this recipe, I skipped the apple cider part and went with pumpkin. I want to be able to make this not only in the fall but year-round. Apple cider seems to be a seasonally purchased item.

Canned pumpkin is one you can purchase in grocery stores year-round. For our family, I take the time to batch cook and freeze pumpkins. If you have fresh pumpkin on hand or just prefer fresh versus the canned version, I have a pretty simple hack to prepare fresh pumpkin.

It won’t take you long and may just change your mind about buying canned.

Ingredients Needed

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

For the Doughnut Cakes

• ½ cup Brown Sugar
• ¼ tbsp. Baking Soda
• ½ tsp. Baking Powder
• 1 cup Flour
• 1/3 cup Sugar
• 1/8 tsp. Ground Nutmeg
• 1 tsp. Pumpkin Pie Spice
• 1 tsp. Cinnamon
• 1/8 tsp. Ground Cloves
• 1/3 tsp. Salt
• 1 tbsp. Butter (melted)
• 1 Egg (beaten)
• 1 tsp. Vinegar
• ½ cup Heavy Whipping Cream
• 1 tsp. Vanilla Extract
• ¾ cup Pumpkin Puree

For the Doughnut Glaze

• 1 cup Brown Sugar
• 1 cup Powdered Sugar
• 1 tsp. Cinnamon
• 1 tsp. Pumpkin Pie Spice
• ¼ cup Half & Half

Making Baked Pumpkin Donuts

If you love pumpkin as much as I do, come join our Pinterest Pumpkin board. 

It is filled with all things pumpkin. See you there. Please note that you will find a printable version of this recipe below, just scroll down.

First, let’s start out by preheating the oven to 350 degrees F. While you are preheating, grab a small bowl and melt 1 teaspoon of butter in the microwave. Remove and let cool.

Next in a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork or whisk stir to combine.

By now, your melted butter should be cool enough. It is time to add a beaten egg, vinegar, heaving whipping cream, and vanilla extract to the bowl. Now whisk together until well combined.

Then take your wet mixture and add it to your dry mixture to combine in a large mixing bowl. Stir well. Lastly, add pumpkin puree to the mixture. Now you can stir until all ingredients are evenly combined.

Getting ready to bake your pumpkin spice doughnuts

In order to make these doughnuts, you need a pan similar to this Wilton 12-Cavity Mini Doughnut Pan.  

This pan is a durable nonstick and cleans up easily in the dishwasher. It is important to spray the doughnut pan with a nonstick cooking spray. Without using the spray, it could leave you with bits and pieces of doughnuts stuck to the pan itself.

Now, using a disposable piping bag, fill it with the mixture. Try to eliminate air bubbles, by pushing the mixture toward the tip. Using scissors, trip the tip of the piping bag. Slowly fill each donut cavity halfway full.

Bake the first batch of mini cake doughnuts for approximately 10 minutes. Remove. Let cool.

Use a butter knife or spoon to gently release the doughnuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the countertop.

And now your baked doughnuts are ready to get all dressed up with the following Pumpkin Spice Glaze below. Don’t forget to add in a few pretty sprinkles.

These doughnuts will taste fantastic with this Traditional Wassail Cider Drink Recipe.

Pumpkin Spice Mini Cake Donuts with Glaze

These Pumpkin Spice Donuts are moist, baked cake donuts and can be topped with pumpkin spice – sugar sprinkles or a maple glaze. Super easy to make, and fun too.

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If you made these Pumpkin Spice Doughnuts, we would love to know how they turned out for you. Leave us a comment below.

Did you choose to use sprinkles or go without?

Other Fall Favorite Recipes

Frequently Asked Questions

What other topping can I use on these doughnuts?

You can eat these baked donuts plain and they’re incredibly tasty: sweet and cinnamon-scented! In fact, we prefer them without any toppings. But if you want to do it up extra like a real bakery-style donut, try these donuts with a quick glaze! It’s fast and easy to make the glaze and it comes out rich and creamy. Here are a few options for baked donut toppings:

• Plain: They’re actually great naked!
• Cinnamon sugar: Top with a sprinkling of cinnamon sugar, or dip them in melted butter then place both sides in a plate of cinnamon sugar (for bakery style)
• Powdered sugar: Place each cooled donut one at a time into a sealed bag of powdered sugar and gently shake until coated.
• Sprinkles: Always fun for added flair!

How long can you store homemade baked donuts?

• Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid.
• Refrigerate for up to 7 days in an air tight container.
• Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.

Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.

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