Baked Fresh Pumpkin Mini Doughnuts

by Angie Liew
Baked Fresh Pumpkin Mini Doughnuts

Baked Fresh Pumpkin Mini Doughnuts

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.

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Print Recipe
Baked Fresh Pumpkin Mini Doughnuts
By Angie Liew of Huang Kitchen
These warm spiced mini doughnuts are filled with pumpkin flavour, walnut crunch, 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.
Serving For
48
Prep Time
20minutes
Cook Time
10minutes
Serving For
48
Prep Time
20minutes
Cook Time
10minutes
Ingredients
Topping:
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. Preheat oven to 180 degree C ( 350 degree F ). Lightly grease 2 donut pans.
    Preheat oven to 180 degree C ( 350 degree F ). Lightly grease 2 donut pans.
  2. 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 big bowl, stir together flour, baking powder, baking soda, salt, ground cinnamon, ginger and nutmeg. Then fold in the chopped walnuts.
  3. 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.
    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.
  4. Pour the WET pumpkin batter into the DRY flour mixture. Mix until JUST combined.
    Pour the WET pumpkin batter into the DRY flour mixture. Mix until JUST combined.
  5. 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.
    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.
  6. 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.
    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.
  7. 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.
    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.
  8. While doughnuts are still slightly warm, brush the tops with some melted butter and then dip into cinnamon sugar mixture.
    While doughnuts are still slightly warm, brush the tops with some melted butter and then dip into cinnamon sugar mixture.
  9. Let doughnuts cool completely on a wire rack or enjoy warm.
    Let doughnuts cool completely on a wire rack or enjoy warm.
  10. This recipe makes 14 standard size doughnuts or 48 mini size doughnuts.
    This recipe makes 14 standard size doughnuts or 48 mini size doughnuts.
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  To bake pumpkin mini doughnuts: Baked Fresh Pumpkin Doughnuts

First preheat oven to 180 degree C (350 degree F). Place wire rack in the centre of oven.

    Baked Fresh Pumpkin Doughnuts

Lightly grease donut pans with non-stick spray.

    Baked Fresh Pumpkin Doughnuts

Measure flour, ground cinnamon, ginger, nutmeg and salt needed to make the doughnuts.

    Baked Fresh Pumpkin Doughnuts

Place them in a big bowl. Using a whisk mix everything together until well combined.

 

<ahref=”https://www.huangkitchen.com/wp-content/uploads/2014/10/P1150186.jpg”>Baked Fresh Pumpkin Mini Doughnuts

Fold in the chopped walnuts. Then set aside.

    Baked Fresh Pumpkin Doughnuts

Next measure milk, brown and white sugar, milk, melted butter, eggs, vanilla extract and fresh mashed pumpkin puree.

    Baked Fresh Pumpkin Doughnuts

Place them in a medium size bowl and stir well.

    Baked Fresh Pumpkin Doughnuts

 Mix till everything is well combined and you get a smooth yellow batter.

    Baked Fresh Pumpkin Doughnuts

Pour the yellow batter into the flour mixture.

    Baked Fresh Pumpkin Doughnuts

Mix until JUST combined. Do not over mix as this will result in tough doughnuts.

    Baked Fresh Pumpkin Doughnuts

 Pour the combined batter into a pastry or ziplock bag.

    Baked Fresh Pumpkin Doughnuts

 Snip off the tip, about 1/2 inch with a pair of scissors

    Baked Fresh Pumpkin Doughnuts

 Pipe circles onto the prepared donut pans.

    Baked Fresh Pumpkin Doughnuts

 Fill the moulds till 2/3 full.

    Baked Fresh Pumpkin Doughnuts

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.

    Baked Fresh Pumpkin Doughnuts

 When baked, remove donut pans from oven and place on wire rack to cool about 1 minute.

    Baked Fresh Pumpkin Doughnuts

Then remove doughnuts from donut pans to cooling rack.

 

Baked Fresh Pumpkin Doughnuts

 These doughnuts can be enjoyed warm as it is. Or it can be coated with some cinnamon sugar.

 

Baked Fresh Pumpkin Doughnuts

So while doughnuts are still slightly warm, brush the tops with some melted butter.

 

Baked Fresh Pumpkin Doughnuts

Then dip into cinnamon sugar mixture.

 

Baked Fresh Pumpkin Doughnuts

 Return the cinnamon coated doughnuts to the wire rack to finish cooling. And you’re done!

 

Baked Fresh Pumpkin Doughnuts

Repeat the same for all the other doughnuts.

 

Baked Fresh Pumpkin Doughnuts

These yummy baked pumpkin doughnuts with chopped walnuts are just great for any day of the week.

    Baked Fresh Pumpkin Doughnuts

 There is just something about the smell of freshly baked doughnuts … smells heavenly and so delicious.

 

Baked Fresh Pumpkin Doughnuts

 These baked doughnuts look so festive. It’s certainly a great fall treat!

SO ENJOY!

 

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