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Before diving into the baking process, it’s essential to familiarize yourself with the key ingredients that make these mini pumpkin donuts so special. Each component plays a crucial role in achieving the perfect texture and flavor profile.

Mini Pumpkin Donuts with Cream Cheese Glaze

Embrace the flavors of fall with these mini pumpkin donuts featuring a delectable cream cheese glaze! These bite-sized treats are bursting with warm spices like cinnamon, nutmeg, and ginger, perfectly complemented by a rich and velvety glaze. This simple recipe guides you through the steps of creating these delightful donuts in your own kitchen, making it easy to share the taste of autumn with family and friends. Enjoy a cozy treat that’s perfect for any gathering or a sweet afternoon snack!
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Ingredients
  

For the Donuts:

1 cup all-purpose flour

1/2 cup pumpkin puree (canned or fresh)

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 large egg

1/4 cup milk (dairy or non-dairy)

1/4 cup vegetable oil

1 teaspoon vanilla extract

For the Cream Cheese Glaze:

4 ounces cream cheese, softened to room temperature

1/2 cup powdered sugar

2 tablespoons milk (adjust to achieve desired consistency)

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini donut pan by lightly greasing it with cooking spray or oil to prevent sticking.

    Mix the Dry Ingredients: In a sizable mixing bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure all dry ingredients are evenly combined.

      Combine the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, egg, milk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.

        Combine Mixtures: Carefully pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined—it's perfectly fine if there are a few lumps; avoid overmixing to ensure fluffy donuts.

          Fill the Donut Pan: Transfer the batter into a piping bag or a zip-top bag with a corner snipped off. Fill each donut cavity in the prepared pan about two-thirds full with the batter for optimal rising.

            Bake the Donuts: Place the filled donut pan into the preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center of a donut comes out clean. Allow the donuts to cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.

              Make the Cream Cheese Glaze: In a medium bowl, blend the softened cream cheese until smooth. Gradually incorporate the powdered sugar, followed by 2 tablespoons of milk and the vanilla extract. Mix until you achieve a smooth and pourable consistency, adding more milk as necessary to reach your preferred texture.

                Glaze the Donuts: Once the donuts are completely cool, either dip the tops directly into the cream cheese glaze or use a fork to drizzle the glaze over the donuts. Allow the glaze to set for a few minutes before serving.

                  Serve and Enjoy: Enjoy your mini pumpkin donuts fresh, or store them in an airtight container at room temperature for up to 2 days for later delight.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 mini donuts