Listen mini donuts, you’re not fooling me. You may appear all little and cute but in reality you just pop into my mouth easier. Makes it pretty convenient to keep going back for more. Ok, just one more.
I bought this mini donut pan last month while I was on a weekend getaway with my daughter. Stuffed it into my hoarder baking pan cupboard and forgot about it until I was thinking about what to do with some pumpkin in the fridge. 
Can it be January already? I feel like I’m a bit out of control with the pumpkin this year.
I guess this is what happens when you don’t use it all year. Fall rolls around and I’m all over it!
It’s hard not to make mini donuts when they’re this easy. Using a piping bag gets the job done in no time!
These little guys bake in only 5 minutes. Seriously, in 5 minutes you get donuts. Baked pumpkin donuts with maple glaze. Keyword: Baked. We’re going to wink here and claim healthy. 
Baked pumpkin donuts with maple glaze
- Total Time: 15 minutes
- Yield: 12 mini donuts 1x
Description
These baked pumpkin donuts are topped with a smooth maple glaze, making them a deliciously sweet and seasonal treat ready in just five minutes.
Ingredients
- 1 1/4 cup cake flour
- 1/2 cup sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp pumpkin pie spice
- 1/2 cup buttermilk
- 2 tbsp pumpkin puree
- 1 egg, lightly beaten
- 1 tbsp melted butter
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1-2 tbsp milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Grease a mini donut pan with non-stick spray.
- In a large bowl, combine the cake flour, sugar, baking powder, salt, and pumpkin pie spice.
- Add the buttermilk, pumpkin puree, egg, and melted butter to the dry ingredients. Stir until just combined, being careful not to overmix.
- Transfer the batter to a piping bag and fill each donut cavity about 3/4 full.
- Bake in the preheated oven for 5 minutes or until the donuts spring back when touched lightly.
- While the donuts are baking, prepare the glaze by whisking together the powdered sugar, maple syrup, and milk until smooth and pourable.
- Once the donuts are done, let them cool in the pan for a few minutes before transferring to a wire rack.
- Dip the top of each donut into the maple glaze and return to the wire rack to set.
Notes
Use a piping bag to easily fill the donut pan cavities. These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. If you don’t have a mini donut pan, a regular donut pan can be used, but adjust baking time accordingly. For a thicker glaze, reduce the amount of milk.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini donut
- Calories: 150
- Sugar: 18
- Sodium: 150
- Fat: 3
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 20
these things are easy to make and good and it only take 5 min ,unbelievable!
Great recipe! Do you know whether I could substitute the buttercream for a dairyfree option? I can use margarine instead of butter, but I’m not sure about buttercream. Thanks!