Learn how to make Mini Pumpkin Doughnuts, one of Rita's recipes for a healthy, fun Halloween menu.

Mini Pumpkin Doughnuts


  • 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon, divided
  • 2 cups white whole wheat flour
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon baking soda
  • ½ cup canned solid-pack pumpkin
  • 2 eggs
  • ¼ cup softened stick butter or no-trans-fat margarine
  • ¼ cup low-fat milk
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Coat 36 mini muffin cups with cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.
  2. In mixing bowl, whisk together flour, brown sugar, baking powder, remaining cinnamon, ginger, nutmeg and baking soda; mix well. 
  3. In large bowl, beat together pumpkin, eggs, butter, milk and vanilla until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each muffin cup.
  4. Bake 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire racks for 2 minutes.
  5. Working one at a time, dip each doughnut into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set.