Little pumpkin muffins rolled in cinnamon sugar are perfect for satisfying fall cravings. These mini baked pumpkin donuts are easy to make using a few ingredients and are baked to perfection. The recipe yields 24 mini donuts that can also be made into muffins.
1: Preheat oven to 350°. Prepare the mini donut pan by smearing butter into each vessel and lightly dusting with flour.
2: Whisk together the pumpkin, melted butter, brown sugar, and eggs until smooth.
3: Add in the flour, pumpkin spice, baking powder, baking soda, and salt. Stir until the batter is smooth and shiny.
4: Pour batter into a gallon-size ziploc bag. Seal the bag, and cut the corner tip off to pipe batter easily.
5: Pipe batter 3/4 of the way up into each mini donut mold.
6: Bake at 350° for 12-14 minutes until cooked through. Let cool slightly, run a sharp knife around each donut to ensure they do not stick, then flip the pan to release the donuts.
7: Dip donuts into a bowl of melted butter and then into a bowl of cinnamon sugar to coat completely.
