Mini Pumpkin Donuts Dusted with Powdered Sugar

Mini Powdered Sugar Pumpkin Donuts

Author: Anna Hinman

Mini Powdered Sugar Pumpkin Donuts – pumpkin donuts in a mini form, coated in powdered sugar for an adorable fall treat.

Details

• Prep Time: 15 mins
• Cook Time: 8–9 mins
• Total Time: 23 mins
• Servings: 12 mini donuts
• Calories: 102 kcal per mini donut (approx.)
• Course: Dessert | Cuisine: American

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup pumpkin puree (not pie filling)
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons vegetable or canola oil
• 1/4 cup powdered sugar (for coating)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Spray a mini donut pan with non-stick cooking spray and set aside.
3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, pumpkin spice, and salt.
4. In a separate bowl or large measuring cup, whisk together the buttermilk, pumpkin puree, vanilla, and oil until smooth.
5. Pour the wet ingredients into the dry ingredients and whisk gently until combined. Take care not to overmix; a few small lumps are fine.
6. Transfer the batter to a resealable bag and snip off a corner, or use a piping bag. Pipe the batter into the prepared donut cavities, filling each about two-thirds full.
7. Bake for 8 to 9 minutes. The bottoms should turn golden brown and the tops should be set and light.
8. Allow the donuts to cool in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling completely.
9. When the donuts are cool, place the powdered sugar in a resealable plastic bag. Add a few donuts to the bag at a time and shake gently until they are evenly coated.
10. Store the coated donuts in an airtight container at room temperature for up to 2 days. They are best the day they are made.

Nutrition (approx. per mini donut)

Calories: 102 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 1 g | Sugar: 11 g | Vitamin A: 820 IU (from pumpkin)

Tips and Variations

• Use pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
• If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 3/4 cup milk and letting it sit for 5 minutes.
• For a cinnamon-sugar coating, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon and toss warm donuts in the mixture instead of powdered sugar.
• To make a maple glaze, whisk together about 1/2 cup powdered sugar with 1–2 tablespoons maple syrup and a splash of milk until smooth, then dip cooled donuts.
• Do not overfill the donut cavities; filling them two-thirds full prevents overflow and creates a nice domed top.

Storage

Keep the donuts in an airtight container at room temperature for up to two days. If you prefer a crisper coating, wait to dust with powdered sugar until just before serving. Refrigeration is not necessary and can dry the donuts out more quickly.