Six perfect pumpkin spice cake donuts with a cinnamon sugar coating for crunch. What a perfect autumn afternoon sweet treat!
After sharing the pumpkin pancakes recipe we were left with the subject of leftover canned pumpkin. Freezing the leftovers in a Ziplock bag is a good option; I do it all the time.
Now you could freeze it. Or you could realize you have enough leftover pumpkin to make pumpkin muffins and a couple homemade pumpkin spice lattes. You also have the perfect amount to make six delicious pumpkin donuts.
The Pumpkin Spice craze in in full force:
This article I saw recently talks about the pumpkin spice craze and why the flavor and scent is so appealing. The scent is so warm and inviting. The flavor brings everything we love about fall.
Spoiler alert from the article: both pumpkin and the spices have health benefits…so no downside! 😉
A 6 count donut pan is required for this recipe. I treated myself to this pan after seeing so many delightful looking small batch donut recipes. The pan is non stick and dishwasher safe.
The hardest part (and by hard I mean still pretty easy) is transferring the donut batter to the pan. I use a small spoon and slowly transfer small amounts of batter evenly to the six wells of the pan. The wells will be nearly full which produces a nice fluffy raised donut. Yum!
Roughly 30 minutes from starting to mix ingredients to a warm donut in your hand. The recipe is mixed in one bowl for ease of clean up. Plus who doesn’t love a short and simple ingredient list with items probably already in your pantry and refrigerator?!
The donuts bake up soft and cake-like. While still warm they are dipped in butter then cinnamon sugar for a delicious, sweet crunch.
Six is a nice amount of fresh donuts because lets face it…we are going to want eat all or most while they are warm!
So enjoy these donuts as an autumn afternoon snack, easy dessert or anytime a donut sounds good!
Small Batch Pumpkin Cinnamon Sugar Donuts
Ingredients
Donuts
- 1 egg
- ¼ cup canola oil
- ¼ cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp salt
- ¼ cup pumpkin puree
- ¼ cup milk
- ½ tsp cinnamon
- 1 cup all purpose flour
Cinnamon Sugar Coating
- 1 Tbsp unsalted butter melted
- ¼ cup granulated sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 350 F. Spray a small (6 count) donut pan with cooking spray. I use a non stick pan but still give the pan a light spray to ensure easy removal of the donuts after baking.
- Crack egg into bowl and beat until smooth. Combine egg with canola oil, sugar, pumpkin, milk, cinnamon , baking powder and salt and beat until well combined. Add the all-purpose flour and stir until just combined.
- Using a spoon fill the wells of the small donut pan; distributing the batter evenly between the 6 donuts. Bake donuts 13 – 15 minutes, or until a toothpick inserted comes out clean
- Remove from oven, let cool for 5 minutes, then remove donuts from pan.
- While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot, dip each donut into the melted butter then dip the donut into the cinnamon sugar. Repeat this process until all donuts have been covered.
- Let cool slightly and dig in!
- These donuts are best eaten the day they are made.
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