Small Batch Baked Pumpkin Donuts

5 from 2 reviews

Small Batch Baked Pumpkin Donuts

These Baked Pumpkin Spice Donuts are perfectly moist and full of Fall spices! This is an easy small batch recipe for 6 baked donuts with a Nutella glaze, maple cream cheese glaze, or classic cinnamon sugar topping option.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast

Cuisine: American

Servings: Donuts

Calories: 194kcal

Author: Erin Cernich

Equipment

6-Cup Donut Pan
Fine Mesh Strainer optional
Piping Bag optional

Ingredients

1 cup all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
¼ teaspoon salt
6 tablespoons pure canned pumpkin
¼ cup brown sugar, light or dark
3 tablespoons granulated sugar
1 large egg, room temperature
¼ cup milk, any kind
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Spray each donut well with non-stick cooking spray.
In a medium mixing bowl, whisk the flour, pumpkin spice, baking powder, baking soda, and salt.
1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 3/4 teaspoon baking powder, 1/4 teaspoon salt
In a small mixing bowl, add the pumpkin, both sugars, egg, milk, melted butter, and vanilla, and whisk until the mixture is smooth.
6 tablespoons pure canned pumpkin, 1/4 cup brown sugar, light or dark, 3 tablespoons granulated sugar, 1 large egg, room temperature, 1/4 cup milk, any kind, 1 teaspoon vanilla extract, 2 tablespoons unsalted butter, melted and cooled slightly
Make a large well in the center of the dry ingredients, and pour in the wet ingredients. Whisk the batter until no dry streaks or pockets remain. If there are any large flour lumps, use the whisk to break them up; otherwise, they will bake into dry clumps in the donuts.
Either spoon the batter into the prepared donut wells or transfer it to a piping bag to pipe it into the wells. Smooth the batter with the back of a spatula or spoon.
Bake for 10 to 12 minutes, or until the tops of the donuts spring back when lightly touched, and a toothpick inserted in the middle comes out clean. Cool the donuts in the pan set on a wire cooling rack for 5 minutes, then transfer to the rack to cool completely.
Store the donuts covered at room temperature for 2 to 3 days. Beyond that, and they'll start to dry out.

Notes

Serving Size - This is a small batch recipe that can be doubled.
Pumpkin – Be sure to use pure pumpkin puree, not pumpkin pie filling. I like to use Libby's because I find it doesn't have as much moisture in it.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my small batch pumpkin recipes to make another batch of pumpkin treats.
Freezing - Place the donuts in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

Nutrition