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These mini pumpkin donuts are the perfect Fall treat. They are soft and fluffy with a warm spiced flavor and are great for breakfast or a snack!

These mini pumpkin donuts were cooked in a mini donut maker, but they can also be baked in a traditional donut pan. They are the perfect size for little hands and cook in only 5 minutes! I topped them with an optional cream cheese maple glaze, but they are great served on their own!

What You’ll Need

Here is what you’ll need to make these mini pumpkin donuts:

• Flour: I used all-purpose flour for these donuts, but you may also use oat flour.
• Almond Flour: For added flavor and texture. I always use the Kirkland brand blanched almond flour!
• Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
• Egg: Used as a binder to help hold the donuts together.
• Milk: I used whole milk in this recipe, but dairy-free alternatives work here as well.
• Maple Syrup: The main source of sweetness in these donuts.
• Pumpkin Pie Spice: Warm spice used to enhance the sweetness of these donuts.
• Baking Powder: Used as a leavening agent to help the donuts rise.

Step By Step Instructions

1. Preheat your mini donut maker (or oven to 350 degrees F if baking in the oven).
2. Add the all-purpose flour, almond flour, baking powder, and pumpkin pie spice in a bowl and mix until combined.
3. In a separate bowl, whisk together the pumpkin puree, egg, milk, and maple syrup until well combined.
4. Pour the wet ingredients on top of the dry ingredients and mix to combine. Do not overmix.
5. Add the mixture to a piping bag or Ziploc bag with the corner tip cut off.
6. Mini Donut Maker Instructions: Pipe the batter into each mini donut mold and cook the donuts for 5 minutes. Oven Instructions: Pipe the batter into a standard donut mold and bake at 350 degrees F for 12 minutes or until a toothpick inserted comes out clean.
7. Optional Topping: Mix together softened cream cheese, maple syrup, and vanilla to form a glaze to dip the donuts into. Sprinkle on top with a little pumpkin pie spice or sprinkles.

Ingredient Substitutions

• Egg: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
• All-purpose flour: You may replace the all-purpose flour with oat flour.
• Milk: The milk may be replaced with a dairy-free alternative such as coconut milk or oat milk.
• Pumpkin pie spice: The pumpkin pie spice may be replaced with a mixture of ground cinnamon and nutmeg.

Storage Instructions

Once the donuts cool completely, store them in an airtight container for up to 2 days at room temperature or up to 4 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper lined between each donut for up to 3 months. Reheat donuts in a toaster oven or microwave. If you are frosting the donuts, I recommend frosting them right before serving.

Recipe Notes

• I made these donuts in a plug-in donut maker and baked them for 5 minutes. You can also use a silicone pan to bake the donuts so that they pop right out!
• If you are frosting the donuts, I recommend frosting the donuts right before serving and not in advance before storing them.

Here are some other pumpkin recipes that you may like!

• Pumpkin Hand Pies
• Pumpkin Yogurt Bark
• Pumpkin Apple Oatmeal Muffins