Description
These Mini Pumpkin Donuts are a delicious and festive fall treat. Made with a simple cake mix, they’re easy to bake and perfect for enjoying with a dusting of powdered sugar or a cinnamon-sugar coating.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 (15 oz) can pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted (optional, for coating)
- Cinnamon and sugar mixture (optional, for coating)
- Powdered sugar (optional, for dusting)
Instructions
- Combine Ingredients: In a large bowl or stand mixer, combine cake mix, pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon. Mix until well combined and smooth.
- Fill Muffin Tin: Transfer batter to a piping bag or a zip-top bag with a corner snipped off. Fill each greased mini muffin tin cavity halfway with batter.
- Bake: Bake at 400°F (200°C) for 5-7 minutes, or until a toothpick inserted into the center comes out clean.
- Frost (Optional): If desired, dust the warm donuts with powdered sugar. Alternatively, dip the tops in melted butter and then in a cinnamon-sugar mixture.
Notes
- Frosting: Frost the donuts as needed, as the butter coating can make them soggy over time.
- Variations:
- Add chopped nuts or chocolate chips to the batter for extra flavor and texture.
- Drizzle with a simple glaze made with powdered sugar and milk or lemon juice.
- Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 mini donut
- Calories: 80kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
