These warm spiced mini doughnuts are filled with pumpkin flavour, walnut, coated with melted butter and then topped with cinnamon sugar that will surely make you wish it is pumpkin season all the time. With a wonderfully moist texture, these flavourful baked (not fried) pumpkin doughnuts are the perfect on-the-go breakfast or snack anytime.
Baked Fresh Pumpkin Mini Doughnuts
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- 2 cups all-purpose flour, , 250g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon, ground
- ½ teaspoon ginger, ground
- ¼ teaspoon nutmeg
- 1 cup chopped walnut, , 80g
- ¾ cup pumpkin, fresh mashed, 180g
- ¼ cup brown sugar, , 45g
- ½ cup white sugar, , 110g
- 2 tablespoon melted butter, , 28g
- 2 eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ cup butter, melted, 57g
- ¼ cup sugar, , 55g
- 1 ½ teaspoon cinnamon, ground
- Preheat oven to 180 degree C ( 350 degree F ). Lightly grease 2 donut pans.
- In a big bowl, stir together flour, baking powder, baking soda, salt, ground cinnamon, ginger and nutmeg. Then fold in the chopped walnuts.
- In a medium size bowl, mix together brown and white sugar, melted butter, eggs, vanilla extract, milk and mashed pumpkin puree. Beat until completely incorporated.
- Pour the WET pumpkin batter into the DRY flour mixture. Mix until JUST combined.
- Spoon the batter into a pastry bag or a large ziplock bag. Snip off the tip, about 1/2 inch with a pair of scissors. Pipe circles onto the prepared donut pans. Alternatively, you can spoon the batter into the moulds, but the finished doughnuts may not appear as even. Fill the moulds till 2/3 full.
- Bake in preheated oven for about 8 to 10 minutes or until the tops spring back when pressed gently around the edges. Remove donut pan from oven and place on wire rack to cool about 1 minute. Then remove doughnuts from the pan onto cooling rack.
- The doughnuts can be eaten as is, decorated with your favourite glaze or sprinkle with cinnamon sugar. I am using cinnamon sugar as the topping.
- While doughnuts are still slightly warm, brush the tops with some melted butter and then dip into cinnamon sugar mixture.
- Let doughnuts cool completely on a wire rack or enjoy warm.
- This recipe makes 14 standard size doughnuts or 48 mini size doughnuts.
First preheat oven to 180 degree C (350 degree F). Place wire rack in the centre of oven.
Lightly grease donut pans with non-stick spray.
Measure flour, ground cinnamon, ginger, nutmeg and salt needed to make the doughnuts.
Place them in a big bowl. Using a whisk mix everything together until well combined.
Fold in the chopped walnuts. Then set aside.
Next measure milk, brown and white sugar, milk, melted butter, eggs, vanilla extract and fresh mashed pumpkin puree.
Place them in a medium size bowl and stir well.
Mix till everything is well combined and you get a smooth yellow batter.
Pour the yellow batter into the flour mixture.
Mix until JUST combined. Do not over mix as this will result in tough doughnuts.
Pour the combined batter into a pastry or ziplock bag.
Snip off the tip, about 1/2 inch with a pair of scissors
Pipe circles onto the prepared donut pans.
Fill the moulds till 2/3 full.
Bake in preheated oven for about 8 to 10 minutes or until the tops spring back when pressed gently around the edges. A toothpick inserted in the centre of doughnut comes out clean.
When baked, remove donut pans from oven and place on wire rack to cool about 1 minute.
Then remove doughnuts from donut pans to cooling rack.
These doughnuts can be enjoyed warm as it is. Or it can be coated with some cinnamon sugar.
So while doughnuts are still slightly warm, brush the tops with some melted butter.
Then dip into cinnamon sugar mixture.
Return the cinnamon coated doughnuts to the wire rack to finish cooling. And you’re done!
Repeat the same for all the other doughnuts.
These yummy baked pumpkin doughnuts with chopped walnuts are just great for any day of the week.
There is just something about the smell of freshly baked doughnuts … smells heavenly and so delicious.
These baked doughnuts look so festive. It’s certainly a great fall treat!