Baked Mini Pumpkin Pecan Donuts

Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you’re a pro in the kitchen but these are a cinch to make!

Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!

I know I need to back away slowly from all the pumpkin but I just can’t! I get so excited about the holidays and for me my excitement comes out in food and adorable kid crafts. Since my level of crafting involves pre-made kits with my little ones and dipping feet in paint to look like candy corn with subtitles “Trick or treat, smell my feet, give me something good to eat!” I will spare you the photos of baby feet in the orange, white and yellow and stick to the food!

I was at Starbucks a couple of days before making these donuts and in line the three people in front of me ALL ordered pumpkin spice lattes. Nevermind that we are in California and it was at least 80 degrees out (I must have looked nuts buying an iced coffee) I just smiled hearing “pumpkin… pumpkin… pumpkin” because that is how I feel! Every year when the holidays get into full swing I go out and buy a bunch of good quality Sugar Pumpkins.

Just a quick timeout from our story to let you know how to pick some delicious baking pumpkins. I buy “Sugar Pumpkins” or “Cinderella Pumpkins” and almost always stick to ones that are 6-8 pounds. I know it can be tempting to get those normal giant pumpkins the kids will decorate, but they do not taste great as a general rule. If you can find Cinderella Pumpkins you’re in store for a treat, they are my favorite (and no I don’t mean literally a Cinderella Pumpkin, haha. But seriously now I need to buy that for the little kid in me who loves Cinderella!).

Back to the story… so I buy probably 8 pumpkins, and they get a specific corner in my kitchen where I adorn them with spooky foam pieces my oldest picks out. One by one as they disappear into my recipes we come up with stories about the pumpkin, usually Frankenstein or Dracula need the pumpkin for a game they are playing.

Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!
Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!

So here we are, another delicious pumpkin recipe. (I think I have 4 more I haven’t shared yet…yes I love pumpkin that much!). This one benefits from being super easy to put together.

Notes: 
If you have a normal donut baking pan I would increase the time to 12-14 minutes and makes 18 donuts (Thanks Shannah!).
If you don’t have a donut pan but want to make them anyway I would use a mini muffin pan and bake for 8-10 minutes!

Preheat oven to 350 degrees. Mix together pumpkin puree, eggs, oil, water, sugar, baking soda, salt, cinnamon, nutmeg and cloves until well blended with a whisk. Add in the flour and mix until just combined.
Put the batter into a large piping bag or a large ziploc bag. Pipe the batter into a greased mini donut pan, but only fill it up halfway.
Bake the donuts for 7-9 minutes or until the tops spring back when touched.
While it is baking mix the powdered sugar and maple syrup (I’ve been ordering this brand for years and it has the best flavor!). I would start with a tablespoon at a time.
Depending on how thick your syrup is you may need 2 or 3 tablespoons.
You’re looking for the consistency of honey.
Dip the tops of the donuts (the bottoms will look pretty because they were in the mold) into the icing and immediately sprinkle chopped pecans over it and let it set to dry. Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!

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Baked Mini Pumpkin Pecan Donuts

Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!
Yield 48
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces fresh pureed pumpkin (canned works great too)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 1/2 cups sugar
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 cups powdered sugar
  • 2-3 tablespoons maple syrup (this will depend on how thick your syrup is)
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Mix together pumpkin puree, eggs, oil, water, sugar, baking soda, salt, cinnamon, nutmeg and cloves until well blended with a whisk. Add in the flour and mix until just combined.
  • Put the batter into a large piping bag or a large ziploc bag.
  • Pipe the batter into a greased mini donut pan, but only fill it up halfway.
  • Bake the donuts for 7-9 minutes or until the tops spring back when touched.
  • While it is baking mix the powdered sugar and maple syrup (start with a tablespoon at a time).
  • Depending on how thick your syrup is you may need 2 or 3 tablespoons.
  • You're looking for the consistency of honey.
  • Dip the tops of the donuts (the bottoms will look pretty because they were in the mold) into the icing and immediately sprinkle chopped pecans over it and let it set to dry.

Nutrition

Calories: 94kcal | Carbohydrates: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 62mg | Potassium: 23mg | Sugar: 11g | Vitamin A: 745IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.3mg
Keyword: Baked Mini Pumpkin Pecan Donuts

Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!

Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!
Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you're a pro in the kitchen but these are a cinch to make!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi, I just made these and they are divine! I could just eat the batter raw, it’s so good. I used a normal size donut pan, and I thought you might like to put in that the batter makes 18 normal size donuts. I ended up running out of maple syrup trying to get it to icing consistency (curse my undersifted icing sugar), but I subbed in with caramel syrup and it still tasted very maple-y.

    For the non-Imperial-system people, I used Kent pumpkin (I live in Australia), and baked my donuts at 160 C FF for eleven minutes. I used Butternut pumpkin first off, but it is very stringy and did not puree as well as the Kent.

    1. Fantastic!! I am so glad you enjoyed them! I will update the recipe to reflect the quantity for full sized donuts. Thanks for the info 🙂

  2. I get so excited about the holidays too! I would LOVE to wake up to these the morning after Thanksgiving! Yummo!

    1. Me too! Now I need to convince my husband to learn how to bake them for me, he isn’t so great in the kitchen, haha.

  3. These looks very tasty and certainly delish! We made some earlier that had walnuts on them, and that flavor pairing worked too.

  4. Oh wow! These look and sound amazing! Love how easy they seem to make — definitely need to get these on my “to do” list! Pinning 🙂

    1. Yes! Not fried, though I do love a good fried donut I don’t deep fry a whole lot with two little ones running around the kitchen. I’m too nervous.

  5. Cinderella donut 🙂 love it, so cute and must be so delicious, I would ask for the whole pan! Pinned!

  6. Oh my goodness, these sound amazing. I love everything about them and know my only issue would be not eating them all myself 🙂

    1. Thank you! Don’t worry – they’re the perfect size for grabby hands around the house to snatch them before you can eat them all yourself!

  7. Your glaze is just perfect! Nice and glossy. And the pairing of pumpkin, pecan and maple is perfection.

  8. I love just about anything with pumpkin. It’s one of my favorite flavors. I think these look very delicious. I hope to make them real soon! Yum!

  9. These are just adorable! The glaze and toppings sound so good. And I’m right there with ya – pumpkin pumpkin pumpkin! Love this time of year 😀

  10. You really went there didn’t you!? These look fantastic! I could eat them all, and I will when i make them next week!

    Thank you for sharing

  11. Yeah, um see you are going to fly out to my place and make these for me RIGHT? They look SO good! I want to take them off my screen.

  12. Wow, these baked donuts look amazing and make me want to find my donut pan- I lent it out to someone and not I can’t remember who! Maybe it is time to buy another one! I am thinking that pistachio might be a great garnish in place of pecans, too!

  13. My girls would love to be able to make their own doughnuts and my son would love to eat them. They think they’re so fancy whenever “piping” is involved.

  14. I’d skip the pecans because no one in our house likes them, but these are awesome. We love all things pumpkin.