Pumpkin Mini Donuts

Three glazed pumpkin donuts stacked on one another.

5 from 4 votes

These easy Pumpkin Mini Donuts are the perfect fall treat. They have a simple two ingredient batter which makes them shockingly easy to make. The best part? They have half the fat and calories as a normal mini donut so you can finally get your donut fix in, guilt-free.

Prep Time5

Cook Time15

Course: Breakfast, Dessert

Cuisine: American

Servings: donuts

Calories: 62kcal

Author: Danielle Lima

Ingredients

Donuts

1 box Spice Cake Mix Duncan Hines®
1 can 100% pure pumpkin puree

Sugar Coating

1 Tbsp. light brown sugar or sugar substitute
1 tsp. pumpkin pie spice
1 Tbsp. butter melted

Pumpkin Spice Glaze

3/4 cup powdered sugar or sugar substitute
1 1/2-2 tsp. pumpkin pie spice
3-4 Tbsp. milk any kind works

Instructions

Preheat the oven to 425 degrees fahrenheit.
In a large bowl combine the cake mix and pumpkin puree. Mix until fully combined and no powdered cake mix remains.
In a 12-mini donut baking pan, evenly scoop the donut dough into the pan approximately ¾ the way full. A great trick is to fill a ziplock with the batter, cut a hole at the corner and use it as a piping bag to add the batter to the pan. The dough will be sticky, you can use a rubber spatula to smooth out or wet your fingers.
Place the donuts in the oven and bake for 9-10 minutes or until cooked through and browned. Remove and let cook in the pan for 5 minutes prior to transferring to a wire rack to completely cool.
While the donuts bake decide if you want sugar coated, glazed of a mixture of both.
To make sugar coated donuts, simply mix the brown sugar and pumpkin spice in a small bowl wide enough to dip the donuts in.
Brush the tops of the donuts with the melted butter before dipping into the bowl of sugar to get the sugar to coat to the donuts. If coating with glaze be sure to let them completely cool first so the glaze doesn’t melt off.
To make pumpkin spice glaze donuts, whisk together the powdered sugar, pumpkin spice and milk until a frosting like consistency. Use 1 ½-2 tsp. Of pumpkin spice to your preferred taste and 3-4 Tbsp. of milk to the desired sticky frosting consistency. Let the donuts fully cool to room temperature and then place the tops in the glaze and pull out in a circular motion so the glaze coats the entire top. Place back on the cooling rack to set.

Notes

All nutritional information is an estimate and will vary with subsittiotiosn
Nutrition facts are for donuts ONLY! See below for nutrition facts with glaze or sugar coatings.
Let the donuts cool completely before glazing or it will melt off the tops!
You CAN use nonstick cooking spray in place of butter but it does not work as well!

With Glaze: calories 78, fat 0g, sodium 123mg, carbs 18g, sugars 11g, protein 1g.

With Sugar Coating: calories 70, total fat 1g, sodium 125mg, carbs 15g, sugar 7g, protein 1g.

Nutrition