Butternut Squash Baked Mini Doughnuts

Everyone likes these moist baked mini doughnuts made with butternut squash and drizzled with chocolate. A perfectly baked doughnuts are great for brunch or breakfast!

If you like baking with veggies this recipe is for you, you don’t have to bake with pumpkin again, you can use butternut squash. The butternut squash adds moisture to these yummy doughnuts that are sprinkled with coconut flakes.

Butternut Squash Mini Doughnuts Recipe

Texture: soft.
Taste: sweet, with mild cinnamon flavor.
Simplicity: simple to make, blend or mix wet ingredients, mix in flour and other ingredients, then bake.
Meal Type: breakfast, snack, dessert, brunch.

How to make Baked Mini Doughnuts

1. (Full recipe and video below). Prepare all-purpose flour, baking powder, baking soda, cinnamon, egg, butternut squash, avocado oil, butter, milk, vanilla extract, sugar, melted chocolate chips and coconut flakes.
2. In a bowl mix flour with baking powder, baking soda and cinnamon, set aside.
3. Blend or mix egg, butternut squash, melted butter, avocado oil, milk and vanilla extract in the blender.
4. Combine wet with dry ingredients.
5. Fill about 2/3 full greased mini donut pan.
6. Bake for 10 – 13 minutes.
7. Drizzle with chocolate, top with coconut flakes.

Baked Mini Doughnuts Tips

• You can use a mixer to blend wet ingredients, but I found that blender works here great, it will provide the smooth texture without any chunks of butternut squash, however mixer is perfect too. I use my Ninja Blender that I recommend.
• If you don’t have butternut squash you can use same amount of pumpkin or sweet potato.
• Large or mini donut pan can be used, for larger doughnuts, you might need to bake few minutes longer.

Donuts Faq’s

Do baked donuts taste the same as fried? They will taste similar, the texture might be different and fried donuts will be a little more moist.

What toppings can you add? If you don’t want to add coconut flakes, you can use sprinkles, chopped nuts or powder sugar.

Can you bake large doughnuts? Yes, you can use large baking donut pan, you will have 6 large donuts instead of 12 small.

Other Donuts

• Strawberry Shortcake Baked Mini Donuts
• Chocolate Chips Pumpkin Spice Donuts
• Sweet Potato Baked Mini Donuts

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Butternut Squash Baked Mini Doughnuts

Baked mini doughnuts with butternut squash, chocolate and coconut flakes.

Prep Time15 mins

Cook Time13 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baked doughnuts, mini doughnuts

Servings: 12 mini donuts

Calories: 130kcal

Author: Ilona

Ingredients

Donuts

• 3/4 cup all-purpose flour
• 1/2 + 1/4 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/8 tsp. baking soda
• 1 cup butternut squash diced & cooked.
• 1/2 cup sugar
• 2 Tbsp. unsalted butter melted
• 2 Tbsp. avocado oil
• 2 Tbsp. milk
• 1/2 tsp. vanilla extract
• 1 egg

Drizzle

• 1/2 cup chocolate chips melted
• 1/4 cup unsweetened coconut flakes

US Customary – Metric

Instructions

Donuts

• Preheat oven to 350 F and prepare mini donut pan. Spray with oil. (I used Misto)
• In a small bowl mix flour, baking powder, cinnamon and baking soda. Set aside.
• Mash butternut squash with fork.
• In the blender or using mixer, add butternut squash, sugar, melted butter, avocado oil, milk, vanilla extract and egg, mix it.
• Add dry ingredients and mix with spoon or electric mixer until all ingredients are incorporated well.
• Pour the batter into the bag, make a small hole on one corner. Fill mini donut pan with the batter, approximately 2/3 full.
• Bake for 10 – 13 minutes.

Drizzle

• Drizzle with chocolate, add coconut flakes.

Video

Notes

• You can use a mixer to blend wet ingredients, but I found that blender works here great, it will provide the smooth texture without any chunks of butternut squash, however mixer is perfect too. I use my Ninja Blender that I recommend.
• If you don’t have butternut squash you can use same amount of pumpkin or sweet potato.
• Large or mini donut pan can be used, for larger doughnuts, you might need to bake few minutes longer.

Nutrition

Calories: 130kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 45mgPotassium: 64mgFiber: 1gSugar: 14gVitamin A: 1343IUVitamin C: 3mgCalcium: 32mgIron: 1mg

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Update Notes: The recipe was originally posted in August, 2018, it was updated with new tips in April, 2021.