These Mini Baked Pumpkin Cake Donuts will put you in the mood of fall. Moist, pumpkin-y and chocolatey with a hint of cinnamon and nutmeg. They’re so small that it’s totally acceptable to eat more than one!
Wow, it’s already September! No doubt, this is an odd year. Sometimes, it feels like time flies by. Sometimes, it feels like everything is on a loop, like the movie Groundhog Day. Either way, September is going to be an exciting month! I will be doing a giveaway. Stay tuned!
The weather has been pretty cool the past week. (Sadly, it’s gonna be 100˚F this weekend. I’m not looking forward to that. Can we just skip that?) It almost has that fall feeling. That sure put me into the fall baking mood. When we’re taking about fall baking, pumpkin must be on top of the list.
These mini donuts satisfied my pumpkin and chocolate craving all at once. They’re pumpkin-y with a hint of spices, then top with a thick chocolate glaze (and chocolate sprinkles). Personally, I’m not a fan of pumpkin spice, so I used just enough cinnamon and nutmeg to flavor. You can add a bit more if you prefer.
They’re really easy to make. Beat everything together in a mixing bowl, then mix in the flour. That is your batter. To make it easier to fill the donut pan, I like to put the batter in a piping bag or ziploc bag. Fill the batter all the way to the rim. Bake in the oven for just about 15 minutes. Let them cool on cooling rack. Once they’re cool, glaze them with chocolate and top with sprinkles.
They’re small and cute. They would make perfect snacks and desserts! They can last for a couple days too if you can resist not eating them all. Hope you like these!
Mini Baked Pumpkin Cake Donuts
- ¼ cup vegetable oil
- 2 eggs
- 148 grams sugar (¾ cup)
- 170 grams pumpkin puree (¾ cup)
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- 114 grams all-purpose flour (¾ cup plus 3 tablespoons)
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 2 teaspoons drinking water
- Chocolate sprinkles (optional)
- Preheat the oven to 350˚F (177˚C). Lightly grease a mini donut pan (If you have 2 pans, grease 2 pans.).
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, add vegetable oil, eggs, pumpkin puree, cinnamon, nutmeg, salt and baking powder. Beat until smooth.
- Continue using a spatula, stir in the flour. Mix until smooth.
- Spoon the batter into a pipping bag or Ziploc bag, fill the donut pan with batter all the way up to the rim.
- Bake in the oven for about 13 – 16 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the donuts to a cooling rack and cool completely. If you have extra batter, clean and dry the donut pan. Lightly grease and repeat filling the pan.
- For the glaze, in a medium microwave safe bowl, add chocolate chips, butter, corn syrup, and water. Microwave for 20 seconds. Stir with a spoon until smooth. If it’s not completely melted, put back in microwave and cook for another 5 seconds.
- If using chocolate sprinkles, pour a good amount into a small bowl that can easily fit a donut. Dip the top of a donut into the chocolate glaze and then dip into the sprinkles. Transfer back to the cooling rack. Repeat with the rest. Let the donuts sit at room temperature for the glaze to set, about 30 minutes.
- If you don’t have a donut pan, you can definitely use a mini muffin pan. Bake for a couple minutes longer.
- If your donut pan is a silicone one, add a baking sheet at the bottom for support while baking.
- These donuts don’t take on much color when baking, so don’t worry about that.
- For storage, these donuts can be stored at room temperate for up to 3 days. Cover loosely.
- Leftover chocolate glaze can be used on any dessert or fruit that you like. If it’s harden, microwave for 20 seconds to melt it.