Mini Pumpkin Spice Doughnuts That Will Steal Your Heart

There’s something magical about the smell of pumpkin spice wafting through the kitchen when autumn rolls around. These mini pumpkin-shaped doughnuts became my obsession last fall when I was craving something festive but bite-sized. I remember my first batch – slightly lopsided pumpkins, but oh-so-delicious! The warm spices mixed with that rich pumpkin flavor just screams cozy sweater weather to me.

What I love most is how these little guys look like tiny pumpkins but taste like autumn in doughnut form. They’re perfect for Halloween parties or Thanksgiving brunch – and trust me, they disappear fast! The optional spiced pumpkin filling takes them over the top, but even plain they’re absolutely addictive. Just warning you – you might eat half the batch before they even cool!

Why You’ll Love These Pumpkin Spice Doughnuts

These little pumpkin-shaped delights are seriously addictive—here’s why:

• Quick magic: Ready in under 30 minutes, perfect for last-minute fall cravings (we’ve all been there!)
• Flavor bomb: That cinnamon-nutmeg-clove combo? It’s like biting into a spiced pumpkin pie—but better.
• Too cute to resist: Shaping them into mini pumpkins makes kids (and let’s be honest, adults) go wild.
• Secret weapon: The optional pumpkin filling turns them from great to “OMG-give-me-the-recipe-NOW” status.

Trust me, your kitchen will smell like a pumpkin spice candle—but way tastier.

Ingredients for Pumpkin Spice Doughnuts

Okay, let’s gather our pumpkin magic! Here’s everything you’ll need – and yes, I’ve learned the hard way that these little details make all the difference:

• 1 cup all-purpose flour (spoon and level it – don’t scoop!)
• 1/2 cup packed brown sugar (dark brown gives the best molasses flavor)
• 1 tsp baking powder (make sure it’s fresh – test it if it’s been sitting)
• 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp cloves (my holy spice trinity!)
• 1/4 cup pumpkin puree not pie filling (Libby’s is my go-to)
• 1 large egg (room temp blends better)
• 2 tbsp milk (any kind works, I use whole)
• 1 tbsp melted butter (cooled slightly so it doesn’t cook the egg)
• 1/2 tsp vanilla extract (the good stuff – skip the imitation)
• Oil for frying (vegetable or canola works best)
• 1/2 cup spiced pumpkin filling optional but amazing (recipe coming up!)

See? Nothing crazy – just pantry staples transformed into little bites of autumn joy!

Equipment You’ll Need

Don’t worry—you probably have most of this stuff already! Here’s what’s essential for pumpkin doughnut magic:

• 2 mixing bowls (one for dry, one for wet—Grandma’s golden rule)
• Whisk (to blend those spices evenly—no clumps!)
• Small cookie scoop or spoon (for perfect mini pumpkin portions)
• Frying thermometer (350°F is the sweet spot—guesswork leads to sad, greasy doughnuts)
• Slotted spoon (for fishing out those golden little pumpkins)
• Wire rack (lets them crisp up instead of getting soggy)
• Piping bag & tip (if going for the filled version—worth it!)

That’s it! No fancy gadgets needed—just good old-fashioned doughnut love.

How to Make Pumpkin Spice Doughnuts

Alright, let’s dive into the fun part! Making these pumpkin spice doughnuts is easier than you think—just follow these steps and you’ll have a batch of autumnal perfection in no time.

1. Mix the dry ingredients: In your first bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and cloves until they’re fully combined and no spice clumps remain. Trust me—you don’t want a mouthful of raw clove!
2. Combine the wet ingredients: In your second bowl, whisk the pumpkin puree, egg, milk, melted (but slightly cooled) butter, and vanilla until smooth. This is where the magic starts—that rich pumpkin color is gorgeous!
3. Bring it all together: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Don’t overmix—a few flour streaks are fine. The dough should be soft but not sticky.
4. Rest the dough: Let it sit for 5 minutes (perfect time to heat your oil). This helps the flour hydrate and makes shaping easier.

Shaping the Doughnuts

This is where the pumpkin magic happens! Scoop about 1 tablespoon of dough (I use a small cookie scoop for uniformity) and roll it into a smooth ball between your palms. Then, take a toothpick or the handle of a wooden spoon and gently press lines around the ball to create pumpkin ridges—about 6-8 vertical lines does the trick. Don’t press too deep or they’ll lose shape when frying. Pro tip: Keep a bowl of water nearby to dip your fingers in—it prevents sticking!

Frying to Perfection

Heat about 2 inches of oil in a heavy pot to 350°F—this temperature is crucial! Too hot and they’ll burn; too cool and they’ll soak up oil. Test with a thermometer or drop in a small dough piece—it should bubble actively but not violently. Fry 4-5 doughnuts at a time (don’t crowd them!) for 1-2 minutes per side until golden brown. They’ll float when ready. Transfer to a wire rack with paper towels underneath—this keeps them crisp all over.

Adding the Filling (Optional)

If you’re going for the filled version (highly recommended!), let the doughnuts cool completely first. Fit a piping bag with a small round tip and fill it with your spiced pumpkin filling. Gently poke the tip into the side of each doughnut and squeeze until you feel slight resistance—about 1 teaspoon per doughnut. Wipe any excess, and voila! Pumpkin-stuffed pumpkins. Dust with powdered sugar if you like—it looks like fairy dust on those little ridges!

Tips for the Best Pumpkin Spice Doughnuts

After making these little pumpkin babies more times than I can count, here are my hard-earned secrets for doughnut perfection:

• Fresh spices are non-negotiable: That jar of cinnamon from last Thanksgiving? Toss it. Fresh spices make the flavor pop like nothing else.
• Don’t overmix the dough: Stir just until combined – overworking it makes tough doughnuts. A few flour streaks are totally fine!
• Oil temperature is everything: Keep that thermometer handy. 350°F is the sweet spot – any hotter and they’ll burn before cooking through.
• Drain properly: Let them rest on a wire rack, not paper towels. This keeps all sides crisp instead of steaming the bottoms.
• Work in small batches: Frying too many at once drops the oil temp and makes greasy doughnuts. Patience pays off!

Follow these tips and you’ll have pumpkin spice doughnuts that would make a professional baker proud!

Variations & Serving Suggestions

Want to mix things up? Here are my favorite ways to play with these pumpkin spice doughnuts:

• Chocolate drizzle: Melt some dark chocolate and zigzag it over the tops – the bitterness balances the spice perfectly.
• Cream cheese dip: Whip cream cheese with powdered sugar and cinnamon for dunking (my kids go nuts for this).
• Maple glaze: Mix powdered sugar with real maple syrup and brush it on warm doughnuts – autumn in every bite!

Serve them warm with coffee or cider for the ultimate cozy fall moment.

Storage & Reheating

Here’s the good news – these pumpkin spice doughnuts stay delicious for days if you treat them right! Store them in an airtight container at room temperature for up to 3 days (if they last that long). For maximum crispness, pop them in a 300°F oven for 5 minutes – they’ll taste fresh-fried all over again. The filled ones are best eaten same-day though – trust me, I’ve tested this “sacrifice” many times!

Nutritional Information

Here’s the scoop on what’s in these little pumpkin spice delights (per doughnut, without filling):

• 120 calories (but totally worth every bite!)
• 4g fat (mostly from that glorious butter)
• 18g carbs (hello, brown sugar goodness)
• 1g fiber (thank you, pumpkin!)
• 2g protein (egg power!)

Remember—these are estimates. Your actual numbers might vary slightly based on exact ingredients and how much oil they absorb during frying. The filled version adds about 20 extra calories per doughnut, but who’s counting when they taste this good?

Frequently Asked Questions

I get asked about these pumpkin spice doughnuts all the time—here are the answers to the burning questions everyone seems to have:

• Can I bake instead of fry? Absolutely! Bake at 350°F for 10-12 minutes in a greased mini muffin tin. They won’t get quite as golden, but still delicious—just brush with melted butter after baking for that fried-doughnut vibe.
• How long do they stay fresh? About 3 days in an airtight container, though they’re best the first day. The filled ones really should be eaten same-day—the filling makes them soften faster.
• Can I use pumpkin pie spice instead? Sure! Swap the cinnamon, nutmeg, and cloves for 1 teaspoon pumpkin pie spice. I sometimes add an extra pinch of cinnamon though—I like mine extra spicy!
• Why did my doughnuts absorb so much oil? Your oil was probably too cool. Next time, check that it’s steady at 350°F before frying—and don’t overcrowd the pot!
• Can I freeze them? Yes! Freeze unfilled doughnuts in a single layer, then transfer to a bag. Reheat frozen at 300°F for 8-10 minutes. The texture’s not quite the same, but still hits the pumpkin spice craving!

Share Your Thoughts

Did you make these pumpkin spice doughnuts? I’d love to hear how they turned out! Leave a comment below with your results or any fun twists you tried. Happy baking, friends!

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