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When it comes to filling your mini donut pan with batter, achieving an even distribution is key to ensuring that each donut bakes uniformly. Start by lightly greasing your pan with cooking spray or oil to prevent sticking. Using a piping bag or a zip-top bag with a corner snipped off can make this process much easier. Fill each donut cavity about three-quarters full, allowing enough space for the batter to rise without overflowing. An ice cream scoop is another excellent tool for portioning out the batter evenly. Remember, consistent sizing will help all the donuts bake at the same rate, resulting in a more uniform texture and appearance.

Mini Pumpkin Donuts

Experience the flavors of fall with these Spiced Mini Pumpkin Donuts, a delightful treat perfect for any autumn gathering. With a warm blend of cinnamon, nutmeg, and ginger, each bite offers a taste of seasonal comfort. These mini donuts are easy to make, packed with wholesome ingredients like pumpkin puree and buttermilk, and are a healthier alternative to traditional fried options. Enjoy them as they are or coat them in cinnamon sugar for a sweet touch. Perfect for sharing or savoring with your favorite warm beverage!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup pumpkin puree (not pumpkin pie filling)

1/4 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon butter, melted

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini donut pan with cooking spray or butter.

    Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Mix Wet Ingredients: In another bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix. The batter should be thick and somewhat lumpy.

          Fill the Pan: Using a piping bag or a zip-top bag with the corner snipped off, fill each cavity of the mini donut pan about 3/4 full with batter.

            Bake the Donuts: Bake in the preheated oven for about 10-12 minutes or until a toothpick inserted into the center comes out clean.

              Cool Donuts: Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack.

                Cinnamon Sugar Coating: While the donuts are cooling, prepare the cinnamon sugar coating by mixing the sugar and cinnamon in a small bowl.

                  Coat the Donuts: Once the donuts are cool but still slightly warm, brush each donut with melted butter and then dip or roll them in the cinnamon sugar mixture until fully coated.

                    Serve and Enjoy: Arrange the mini donuts on a platter and serve warm or at room temperature. Enjoy your delicious, spiced pumpkin treats!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini donuts