Joy Of Spanish Cooking

Baked Pumpkin Donuts

When life gives you pumpkins, you make pumpkin donuts! Jump to Recipe

Guys, these donuts are amazing!! As one of my friends would describe them, they are a delicacy.  They are the perfect little bite (about twice the size of a quarter).

I’ve been making these mini donuts for a couple of years. The first time I made them was for a friendsgiving event and they were a huge hit. And since then, I’ve been making them every year. Last year they were gone even before the dessert was served and I made about 200 mini donuts!! lol! This recipe makes about 100 mini donuts. Yes I know, you’ll be like- wow that’s a lot of donuts…. and it is a lot of donuts but they are so tiny that they’ll be gone before you know it.

Now that the holidays are approaching, you can easily make these donuts and freeze them. The night before your party, just transfer them to the fridge to thaw out (they will thaw out within 5 minutes- they are tiny!)

The day of the party, you can just brush them with melted butter and dip them in a cinnamon sugar coating. I guarantee you that they will be a huge hit!


Baked Pumpkin Donuts

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Dessert
Servings 100 Mini Donuts


  • 2 Medium eggs Room Temperature
  • 1 Cup Granulated sugar
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Canola or vegetable oil
  • 1 15 ounce Pumpkin puree 1 can pumpkin puree NOT Pumpking Pie FILLING!
  • 1 tsp Vanilla Extract
  • 1 3/4 Cups All-purpose flour  SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup.
  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Pumpking Pie Spice
  • 1/2 tsp Salt


  • 4 Tbsp Butter Melted
  • 1/2 Cup Granulated Sugar
  • 2 tsp Cinnamon


  • Preheat the oven to 350 degrees F. Grease a mini-donut pan.
  • Beat eggs, granualted sugar, brown sugar, canola oil, pumpkin puree and vanilla extract with an electric mixer until smooth.
  • In another bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together.
  • Add the flour mixture to the pumpkin pure mixture and beat until just combined (30 seconds- DON'T OVERMIX IT.
  • Pour the batter into a large piping bag (or in a ziploc bag and cut off a corner!) and squeeze it into the donut mold. Smooth the tops with a moistened finger (water).
  • Bake for 7-8 minutes or until a wooden pick inserted into the center comes out clean.
  • Invert the donuts onto a cooling rack.
  • *At this point, you can freeze the donuts.

For the topping:

  • Combine the sugar and cinnamon together in a bowl. Brush the donuts with butter (2 or 3 at a time) then dip them in the cinnamon sugar to coat.
  • Bon profit!


Make Ahead: You can freeze the donuts (plain) for up to 3 months. Thaw overnight in the refrigerator. Since these donuts are mini, you can also microwave them for a couple seconds. 







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Baked Pumpkin Donuts

by Ivette time to read: 2 min
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