Anyway, I just had to share these mini pumpkin cake donuts with you. I made these for the kids’ playdate recently and they were gone in an instant. I should have made two batches but I didn’t think one batch would be less for 8 kids. Well, there were three flavors, cinnamon sugar, pink candy melts, and dark chocolate. So everyone had to taste every flavor.
Why make these mini donuts?
These are the easiest and quickest donuts you will ever make. Plus they are not made with yeast, neither are they deep fried which means not waiting for rise and proof and no greasy oils. The batter is oil-based very light and airy. They just melt in your mouth so I would highly recommend making extra. They do taste absolutely delicious on their own with or without any coating or glaze. I have made a few variations with this recipe for the purpose of sharing with you but, I highly recommend you make just one flavor with one batch. So you have enough to go around.
Ingredients and substitutes
All-purpose flour – yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising as those contain more leavening. Oil – I like the light and airy texture the oil gives these donuts. Sugar – I prefer to use white so I can keep the color of the pumpkin puree in the cupcakes. Brown does take nice but add a caramel taste as well as color to them. Pumpkin puree – you can use the canned puree for this of course. I am using homemade pumpkin puree Pumpkin spice– I’m using homemade pumpkin spice but you can use store-bought of course. Vanilla Extract – always use a good quality vanilla extract or vanilla bean paste Chocolate and candy melts’ – you can use whichever chocolate you love to eat. Candy melts are great because they come pre-colored but white chocolate with candy colors is also a great alternative.
Step by step: Pumpkin cake donuts
Preheat the oven at 350°F / 177°C/ Gas Mark 3 Dry ingredients – Combine all the dry ingredients in one bowl and set aside. Wet ingredients – In a bowl of a stand mixer with the whisk attachment – whip eggs with sugar until sugar is almost dissolved. Gradually add the oil followed by the vanilla extract and pumpkin puree.
Wet to dry – Combine the dry ingredients with the wet ingredients and combine until smooth.Pro tip – we do not want to activate the gluten in our batter so do not overmix. Pipe donuts – Using the piping bag or ziplock bag with a small hole at the end and pipe the batter evenly in the donut pan. Fill each cavity about 2/3 to 3/4 full.Pro tip – using a piping bag is easy to fill the donuts cavity otherwise it can be messy.
Bake – Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean. Cool completely on a cooling rack before decorating
Chocolate Glaze – Melt the candy melts and dark chocolate. Dip each donut and scrape the excess drips on the edge of the bowl. Add some sprinkles and let set on a parchment line paper until the chocolate is set. Cinnamon sugar – Combine the caster sugar and cinnamon sugar well. Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.Pro tip – if you don’t brush the donuts with butter, the cinnamon sugar won’t stick to the donuts. Enjoy!
Glazed ring donuts – Chocolate, Tiramisu, dulce de leche Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts Jewish Sufganiyot – Classic Jelly Donuts or Jam Doughnuts Filled donuts – Chocolate, Dulce De Leche, Fruit cream-filled doughnuts – Raspberry, Blackberry, Strawberry Mini Pumpkin cake doughnuts
Frequently asked questions
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