Mini Pumpkin Donuts
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!
Servings: 12 mini donuts
Ingredients
Mini Pumpkin Donuts
- ½ cup all purpose flour
- ½ cup almond flour
- ½ tsp baking powder
- ¼ tsp pumpkin pie spice
- ¼ cup pumpkin puree
- 1 egg
- 3 tbsp milk
- 2 tbsp maple syrup
Optional Cream Cheese Maple Glaze
- 2 oz cream cheese
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
Instructions
- Preheat your mini donut maker (or oven to 350 degrees F if baking in the oven).
- Add the all-purpose flour, almond flour, baking powder, and pumpkin pie spice in a bowl and mix until combined.
- In a separate bowl, whisk together the pumpkin puree, egg, milk, and maple syrup until well combined.
- Pour the wet ingredients on top of the dry ingredients and mix to combine. Do not over mix.
- Add the mixture to a piping bag or Ziploc bag with the corner tip cut off.
- 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.
- 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.
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.
Nutrition
Calories: 63.78kcal | Carbohydrates: 7.9g | Protein: 2.17g | Fat: 2.85g | Saturated Fat: 0.37g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.17g | Trans Fat: 0.002g | Cholesterol: 14.09mg | Sodium: 24.98mg | Potassium: 34.58mg | Fiber: 0.79g | Sugar: 2.54g | Vitamin A: 820.34IU | Vitamin C: 0.22mg | Calcium: 32.29mg | Iron: 0.58mg
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