Small batch pumpkin donuts
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Small Batch Pumpkin Donuts

These Small-batch baked Pumpkin Donuts are melt in your mouth good! The recipe is as easy as throwing a couple of ingredients together, putting all of that in the oven and having amazingly delicious and moist pumpkin donuts ready in less than an hour.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: baked pumpkin donut, fall, Fall recipe, pumpkin donuts, small batch recipe
Servings: 4 donuts

Equipment

Ingredients

  • 1 cup flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup pumpkin puree
  • 3 tbsp olive oil
  • 2 tbsp butter melted
  • 1/2 tsp vanilla extract
  • 1 egg at room temperature
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar

for the coating

  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp butter melted

Instructions

  • First, preheat the oven to 350F then lightly grease the donuts pan with cooking spray.
  • In a medium bowl, combine the pumpkin puree, olive oil, butter, vanilla, egg, brown sugar, and granulated sugar and whisk until smooth.
  • Add the flour, pumpkin pie spice, baking powder, and sea salt. Stir the mixture just until combined. Do not overmix.
  • Place the batter in a piping bag or a plastic bag over a cup and transfer the donut mixture to the bag. If using the plastic bag method, snip off one of the corners and "pipe" the batter into the prepared donut pan. This will make exactly 4-large donuts!
  • Bake for 25 minutes, or until a knife of a toothpick inserted in comes out clean. Let the donuts cool for 10 minutes then transfer to a cooling rack.

The coating

  • For the coating, stir the sugar and cinnamon together in a shallow container.
  • When the donuts are completely cool, melt the 2 tablespoons of butter and brush each donut with the melted butter. Making sure to get every corner of it. One by one dip the donuts in the cinnamon sugar to coat them.
  • Enjoy!

Notes

These donuts are best eating on the same day!
If you want to save them for another day, store them in an airtight container and don't coat them with the cinnamon sugar until ready to serve.