12-Minute Pumpkin Spice Mini Doughnuts with Maple Cream Bliss

Oh my gosh, you guys – these pumpkin spice mini doughnuts are my absolute favorite way to welcome fall! There’s something magical about that first bite of warm, cake-like doughnut with its sweet maple cream topping that just screams cozy sweater weather. I started making these years ago when my niece (who’s terrified of spiders) needed distracting during Halloween decorations – now they’re our October tradition. The best part? You probably have all the ingredients in your pantry right now, and they bake up in barely 12 minutes. Trust me, once you smell that pumpkin spice wafting through your kitchen, you’ll be hooked just like we are.

Why You’ll Love These Pumpkin Spice Mini Doughnuts

Let me count the ways these little bites of fall magic will steal your heart:

• They bake in just 12 minutes—faster than a pumpkin spice latte order at a crowded café
• Perfect two-bite size means no sharing required (though I won’t judge if you sneak a third)
• Uses pantry staples—no hunting for obscure spices or fancy flours
• The maple cream topping makes them fancy enough for Thanksgiving but easy enough for sleepy Saturday mornings

Ingredients for Pumpkin Spice Mini Doughnuts

Grab these simple ingredients – I bet you’ve got most already! For the absolute best texture, measure your flour by spooning it into the cup and leveling off (no scooping!).

Dry Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin spice (my secret is adding an extra pinch!)
• ¼ tsp salt

Wet Ingredients

• ½ cup pumpkin puree (not pie filling – check that label!)
• ¼ cup milk (I use whole, but any works)
• 1 large egg (room temperature cracks easier)
• 2 tbsp melted butter (slightly cooled)
• ½ tsp vanilla extract

For the Maple Cream

• ¼ cup cream cheese (softened)
• 2 tbsp real maple syrup (the good stuff makes all the difference)
• ½ cup powdered sugar (sifted if yours is lumpy)

Ingredient Notes & Substitutions

No pumpkin puree? Mashed sweet potato works in a pinch. Dairy-free? Swap milk for almond milk and use vegan butter. For egg-free, try ¼ cup applesauce. Just remember – pumpkin pie filling has added sugars and spices, so stick with plain puree unless you want super sweet doughnuts!

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets for these pumpkin spice mini doughnuts! Just grab:

• A mini doughnut pan (those cute little circles make all the difference)
• Two mixing bowls (one for dry, one for wet—trust me, it matters)
• A trusty whisk
• Piping bag or ziplock with the corner snipped (optional but makes filling those tiny pans SO much easier)

That’s it—now let’s get baking!

How to Make Pumpkin Spice Mini Doughnuts

Okay, let’s get these little pumpkin spice beauties baking! The secret is keeping things simple and not overthinking it—just follow these easy steps:

1. Preheat that oven! Get it to 350°F (175°C) while you prep everything else. Lightly grease your mini doughnut pan—I use butter and a pastry brush to get into all those little crevices.
2. Whisk dry ingredients together in a medium bowl. Just dump in the flour, sugar, baking powder, baking soda, pumpkin spice, and salt—give it a good whisk to banish any lumps.
3. Mix wet ingredients in another bowl. The pumpkin puree, milk, egg, melted (but slightly cooled) butter, and vanilla get whisked until smooth and gorgeous orange.
4. Combine carefully! Pour wet into dry ingredients and stir just until no flour streaks remain. Overmixing makes tough doughnuts—a few small lumps are totally fine!
5. Fill those pans! Spoon batter into a piping bag or ziplock with the corner snipped (or use a small spoon) to fill each doughnut cavity about ⅔ full. They puff up beautifully!
6. Bake 10-12 minutes until they spring back when lightly touched. Let them cool in the pan for 5 minutes before transferring to a rack—they’re delicate when hot!

Making the Maple Cream

While those pumpkin spice cuties cool, whip up the maple cream! Beat softened cream cheese until smooth (no lumps!), then drizzle in maple syrup while mixing. Gradually add powdered sugar until silky. Too thick? Add a teaspoon of milk. Now the fun part—dip the tops or drizzle artistically over cooled doughnuts. Pro tip: Dip once for subtle sweetness or double-dip for maple heaven!

Tips for Perfect Pumpkin Spice Mini Doughnuts

Listen, I’ve made every mistake so you don’t have to! Here are my hard-earned secrets:

• Resist overfilling! Those cavities should only be ⅔ full—they puff up like magic. Overflow means no cute little holes.
• Cooling is non-negotiable. Hot doughnuts make melty maple cream messes. Wait at least 10 minutes before dipping.
• Piping bag hack: Use a ziplock with the corner snipped for no-fuss filling. Twist the top to control flow—no drips!
• Fluff your flour! Spoon it into cups—packed flour makes dense, sad doughnuts. We want cloud-soft bites!

Follow these, and you’ll get Instagram-worthy pumpkin spice mini doughnuts every single time. Promise!

Storing and Reheating

Here’s the scoop on keeping your pumpkin spice mini doughnuts fresh (though let’s be real—they rarely last long in my house!). Store them in an airtight container at room temperature for up to 2 days—the maple cream stays perfect. Avoid refrigeration—it makes them dry out faster. No need to reheat either—they taste best at room temp when the spices really shine through!

Nutrition Information

Here’s the skinny on these pumpkin spice mini doughnuts (estimated values per doughnut, since brands vary): 120 calories, 10g sugar, and 4g fat. Not bad for a little bite of fall happiness, right? The maple cream adds sweetness but keeps things balanced—just how we like it!

FAQs About Pumpkin Spice Mini Doughnuts

Can I freeze these pumpkin spice mini doughnuts?
Absolutely! Freeze them unglazed in a single layer first, then transfer to an airtight container for up to 3 months. Thaw at room temperature before adding your maple cream—it tastes fresher that way!

Can I use regular muffin pans instead?
I wouldn’t recommend it—the texture comes out all wrong! Mini doughnut pans give that perfect cake-like consistency with just the right crust. If you’re desperate, try a mini muffin pan, but expect more of a muffin-top texture.

How can I make these vegan?
Easy swaps! Use a flax egg (1 tbsp ground flax + 3 tbsp water), almond milk, and vegan butter. For the maple cream, coconut cream cheese works beautifully. The spices hide any taste differences—my vegan friends never notice!

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