Mini-batch Pumpkin Cake Donuts

5 from 1 vote

Mini-batch Pumpkin Cake Donuts

Prep Time5

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: baked donuts, cake donuts, donuts, easy recipes, fall baking, gluten-free, low sugar, mini-batch, plant-based, pumpkin, pumpkin bread, pumpkin cake donut, single-serving, small-batch, vegan

Servings: donuts

Calories: 179kcal

Equipment

Donut pan (or muffin pan)

Ingredients

1/2 cup pumpkin puree (120 g) sub applesauce or mashed banana
1 tbsp oil (14 g)
2 tbsp brown sugar (24 g) sub regular table sugar, maple syrup or other sweetener - you might want to increase this to 3-4 tbsp for dessert donuts, as written they're more of a "breakfast or snack donut" ;)
1/2 cup flour (60 g) gf all purpose if desired
1/4 tsp baking soda or use total 1/2 tsp baking powder
1/4 tsp baking powder
1/2 tsp pumpkin pie spice or ground cinnamon + pinch of nutmeg, clove, ginger
pinch of salt
2-3 tsp any milk/yogurt or water I use unsweetened almond milk

Cinnamon sugar coating

1 tbsp brown sugar (12 g)
1 tsp ground cinnamon

Instructions

Preheat oven to 350F and grease 3 cavities of your donut / muffin pan.
In a small bowl blend pumpkin, oil, sugar.
In a mug or bowl whisk together flour, baking soda, baking powder, spices, salt.
Add dry into wet and combine via folding (don't overmix). If the cake batter seems too dry (not pourable) add 1 tsp water/milk at a time and mix. I used 2 tsp unsweetened almond milk.
Transfer to donut pan, bake the doughnuts for 15-18 minutes, or until a knife inserted into one comes out clean. If you're making muffins, they'll need to bake for 20-23 minutes.
While they're still warm, sprinkle with cinnamon sugar (you can also toss them in cinnamon sugar in a bowl which will cover all sides) cool and enjoy!

Notes

As written the donuts are amazing for breakfast or snacks. If you prefer a "dessert donut" increase sugar to 3-4 tbsp.

Nutrition