Mini Pumpkin Doughnuts

Mini Pumpkin Donut Recipe|

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Made with Libby’s canned pumpkin puree, not the pumpkin pie filling. Baked in small doughnut baking pan. Garnished with various toppings.


Units Scale

11/2 cups cake flour, sifted

11/2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 cup pumpkin puree-tested Libby’s

1/2 cup dark brown sugar

1/2 cup granulated sugar

1 egg-beaten

1 teaspoon grated orange rind

1/2 teaspoon vanilla

2 tablespoons butter, melted

1/4 cup orange juice


  1. Preheat oven to 425.  Lightly spray doughnut pan with cooking spray.  Set aside.
  2. In large mixing bowl, sift together cake flour, salt, baking powder and spices. Set aside.
  3. Make a well in flour mixture and add pumpkin puree, brown sugar, egg, juice, and butter.
  4. Stir ingredients to blend.  Fill each doughnut cup approximately 1/3 full, about 1/2 tablespoon of batter.  Tap pan on counter to evenly spread batter in cups.
  5. Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
  6. Cool in pan 4-5 minutes, remove to cooling rack.
  7. When doughnuts are cool, frost with glaze, sprinkles, cinnamon/nutmeg sugar.


You will need a Mini Doughnut pan

Decorate doughnuts with small sprinkles, diced toasted coconut, chocolate frosting and vanilla frosting