Cinnamon Glazed Whole Wheat Mini Pumpkin Donuts

Name: Cinnamon Glazed Whole Wheat Mini Pumpkin Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Egg; 2 Tablespoons Melted Coconut Oil, Plus More For Greasing Donut Pan; 5 Tablespoons Pureed Pumpkin; 1/4 teaspoons Real Vanilla Extract; 1/4 cups Coconut Sugar; 1/2 cups White Whole Wheat Flour; 1/4 teaspoons Baking Powder; 1/8 teaspoons Baking Soda; 1/4 teaspoons Fine Grain Sea Salt; 1/2 teaspoons Pumpkin Pie Spice; FOR THE GLAZE:; 1 Tablespoon Coconut Butter; 2 teaspoons Real Maple Syrup; 1/8 teaspoons Ground Cinnamon; 2 Tablespoons Unsweetened Plain Almond Milk

Servings: persons

1 whole Large Egg
2 Tablespoons Melted Coconut Oil, Plus More For Greasing Donut Pan
5 Tablespoons Pureed Pumpkin
1/4 teaspoons Real Vanilla Extract
1/4 cups Coconut Sugar
1/2 cups White Whole Wheat Flour
1/4 teaspoons Baking Powder
1/8 teaspoons Baking Soda
1/4 teaspoons Fine Grain Sea Salt
1/2 teaspoons Pumpkin Pie Spice
FOR THE GLAZE:
1 Tablespoon Coconut Butter
2 teaspoons Real Maple Syrup
1/8 teaspoons Ground Cinnamon
2 Tablespoons Unsweetened Plain Almond Milk

1
Preheat toaster oven to 400u00b0F and grease a 12-cavity mini donut pan.
2
In a medium bowl, mix together egg, coconut oil, pumpkin and vanilla until well combined. Stir in coconut sugar. Sprinkle flour, baking powder, baking soda, salt and pumpkin pie spice over mixture and stir just until combined.
3
Spoon or pipe batter into the prepared mini donut pan. Bake at 400u00b0F for 8-9 minutes until a toothpick inserted comes out clean. Allow donuts to cool in pan for 5 minutes, transfer to a wire rack to cool completely before glazing.
4
To prepare the glaze, combine coconut butter, maple syrup and ground cinnamon. Stir in almond milk 1 teaspoon at a time until desired thickness is achieved. Pour over cooled donuts or dip donuts in glaze. Return donuts to wire rack until glaze has dried and set, about 30 minutes depending on the room's temperature.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Large Egg, 2 Tablespoons Melted Coconut Oil, Plus More For Greasing Donut Pan, 5 Tablespoons Pureed Pumpkin, 1/4 teaspoons Real Vanilla Extract, and more.

Yes, Cinnamon Glazed Whole Wheat Mini Pumpkin Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!