Pumpkin Spice Doughnut Hole Muffins

Pumpkin and cinnamon… oh the delicious flavors of fall!  These cute little “pumpkiny” treats taste like amazing doughnut holes, but are actually mini muffins.  Call them baked doughnuts, or mini muffins… either way, they’re delicious!

These sweet muffins are easy to mix, and bake up quite quickly, so they’re perfect for a weekend breakfast, or a special snack anytime!

You’ll notice in the recipe that the baked muffins are dipped in melted butter, then rolled in cinnamon sugar…. so needless to say these little guys are not exactly a “light” treat.  Enjoy a couple with a glass of skim milk, and call it even  =)


Pumpkin Doughnut Hole Muffins

Pumpkin, cinnamon and sugar make a delicious combo in these cute mini muffins.

Yield: 24 mini muffins


1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated if possible)
1/2 teaspoon allspice
1/8 teaspoon cloves

1/3 cup oil (vegetable, olive, etc)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup milk

For the coating-
1/2 cup (1 stick) butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon


Preheat oven to 350*F.
Spray a mini muffin pan generously with cooking spray.

Pull out two large bowls.
In one bowl, whisk the flour, baking powder, salt and spices.

In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined.

Add dry ingredients to the wet ingredients, and mix until just combined (do not over mix).

Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop).

Bake 10-12 minutes, or until toothpick comes out clean.

While the muffins bake, prepare the final coating.

Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.

Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. You will likely not use all of the butter, or cinnamon/sugar but this amount makes them easy to dip.

If by chance you don’t have any pumpkin on hand, I have a previous post, Cinnamon Sugar Mini Cupcakes that is almost identical, but without pumpkin.

As I was preparing this post, I was stuck on the spelling of “doughnut” (or “donut”).   I posed the question on my facebook page and had fun reading all of your varying opinions =)  In the end, I chose “doughnut” mostly because I have a previous post titled, Baked Doughnuts with Maple Glaze and I thought it made sense to just keep any others the same.  But I’ll borrow a comment from the facebook discussion (as posted by Naomi S.) “either way, it spells delicious”.

Happy fall baking!

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40 Responses to “Pumpkin Spice Doughnut Hole Muffins”

  1. #
    Rita — September 27, 2012 at 7:09 am


  2. #
    ThisBakerGirlBlogs — September 27, 2012 at 7:25 am

    Mmmm, they look just delicious :)

  3. #
    IdaBaker — September 27, 2012 at 7:57 am

    I love the idea of creating doughnut hole muffins. Much healthier and easier to make. Can you say Sunday morning breakfast?

  4. #
    Mel — September 27, 2012 at 8:44 am

    Wow, they look sooo sooo yummy! :-)

  5. #
    Katrina @ Warm Vanilla Sugar — September 27, 2012 at 10:41 am

    These are so fun! Love this idea!

  6. #
    sue @ cakeballs, cookies and more — September 27, 2012 at 12:22 pm

    even though they are dipped in butter, I believe if they are not fried, they are totally healthy

  7. #
    Paula @ Paula's Plate — September 27, 2012 at 12:41 pm

    Wow these look incredible! I think I might try making half of the recipe in my donut pan and the other half in my mini muffin tin for big and small donuts :)

    • Glory replied: — September 27th, 2012 @ 6:36 pm

      Paula, I was tempted to try that too! Let me know how they turn out in the donut pan! Of course anything dipped in butter, cinnamon and sugar can’t turn out too bad, right? =)

  8. #
    Cookbook Queen — September 27, 2012 at 1:11 pm

    These look like the perfect breakfast!!

    Love that yummy cinnamon sugar coating.

  9. #
    Lizy b — September 27, 2012 at 2:25 pm

    These look delicious!, my little guy is a very picky eater and doesn’t like many things, sweets included. But…he loves cinnamon and loves pumpkin bread! Can’t wait to make these for him! Just printed and pinned!

  10. #
    Paula — September 27, 2012 at 2:57 pm

    I know, having them dipped in butter that I should only eat in moderation but I doubt that is going to happen! These sound and look scrumptious.

  11. #
    Sumee — September 27, 2012 at 4:58 pm

    Wow baked doughnuts! Pretty cool.. Love the color

  12. #
    icakepops — September 27, 2012 at 5:06 pm

    I know I’d be popping one in my mouth every time I walked by a plate of these munchkins! Yum!

  13. #
    Elizabeth — September 27, 2012 at 5:54 pm

    Those look really good! I’m gonna save this recipe and try them out soon! ^_~

  14. #
    Sarah — September 27, 2012 at 8:41 pm

    these look like the best things EVER. thank you.

  15. #
    Anna — September 27, 2012 at 9:51 pm

    Wow, they look yummy!!!!! Pumpkin and cinnamon sounds like heaven on a doughnut!!! Thanks so much for the recipe!

    Chippy Cakes

  16. #
    Noble Pig - Cathy — September 27, 2012 at 9:53 pm

    I have done muffins like this and they are the best…love thrse so much!!!

  17. #
    Blog is the New BLack — September 27, 2012 at 10:53 pm

    These look terrific!

  18. #
    Sweetsugarbelle — September 28, 2012 at 4:58 am


  19. #
    Maria — September 28, 2012 at 11:11 pm

    I make these every year! Love them!

  20. #
    Carol — September 29, 2012 at 12:01 am

    I made these today! All I can say is AWESOME!! They taste just like the donuts and the best part they are not fried but baked! I love these! Will make again for sure!!!! Thank you!

  21. #
    Lori @ RecipeGirl.com — September 29, 2012 at 1:47 pm

    I need to get with the program and make some of these for fall breakfast! yummY!

  22. #
    Beth — September 29, 2012 at 7:11 pm

    I made these this morning and they were SO good. I subbed apple sauce for the oil but kept everything else the same. Everyone loved them! It was all I could do to stop eating :), Maybe I should go have another…..

  23. #
    nest of posies — September 30, 2012 at 1:34 am

    these look amazing. why is it that everything with brown sugar & cinnamon always appeals to me more in the Fall? double yum,

  24. #
    Michelle — September 30, 2012 at 1:38 pm

    I don’t have a mini muffin pan. What would be the cooking time in a regular muffin pan? Thank you. :)

    • Glory replied: — October 8th, 2012 @ 4:03 pm

      Michelle, I’ve only made them in the mini size, so I don’t have an exact baking time for you for full sized muffins. I would suggest about 15 minutes. The cupcakes will be done when they have a slight dome, and a toothpick inserted in the center comes out with a few crumbs, but no wet batter.
      Happy baking!

  25. #
    Caryn — September 30, 2012 at 8:18 pm

    Made these today. They are A-MAY-ZING!!! The flavor, texture, size…everything…perfect!! I could definitely eat pumpkin year round! Thanks for sharing!!

  26. #
    Hali — October 12, 2012 at 5:33 pm

    Made these last night and they are perfect and so easy!! I plan on saving the recipe to bring to the family for Thanksgiving. Thanks for the recipe!

  27. #
    sarah — October 25, 2012 at 1:20 am

    Absolutely divine! The epitome of Fall! Everyone gobbled these up after dinner (although they were made to be saved for breakfast for tomorrow!)
    I made these on a whim when I needed a quick treat.. I realized I had all of the ingredients on hand and there was no need to wait for butter to soften, etc. I They smell great while cooking, the texture is spot-on, the taste is just awesome. Thanks for this! Can’t wait to try more of your recipes.

  28. #
    danira — November 9, 2012 at 12:38 am

    hi :) do you know how long these stay fresh for? wanna do them couple of days ahead. thank you!

    • Glory replied: — November 9th, 2012 @ 10:10 pm

      In general baked goods are best the day they are made, and still good the next day. I have never saved these for more than one day.

  29. #
    Sarah — January 16, 2013 at 12:19 am

    Found this recipe on pinterest. It was so easy to make. i did have to use egg substitute as my son has an egg allergy and only put butter and sugar on the tops. They were a hit with the kids. Thanks for the new recipe :)

  30. #
    Kogie — May 3, 2013 at 2:57 pm

    Hi Glory! Is it ok to sub out canned pumpkin for fresh?And if I’m using fresh pumpkin, would use the same quantity?

    • Glory replied: — May 6th, 2013 @ 3:48 am

      I have never used fresh pumpkin for baking, but I know that it often has more liquid than canned pumpkin. I would recommend you puree the fresh pumpkin, then put it in a fine mess strainer, over a bowl, and allow some of the liquid to drain out (over an hour or so).

  31. #
    Yvonne — July 13, 2014 at 11:48 am

    Hi, these look delicious! Which mini muffin pan did you use?

    • Glory replied: — July 14th, 2014 @ 9:26 pm

      I used a dark metal pan, but any mini muffin pan should work equally well.

  32. #
    Kimberlie — October 25, 2014 at 2:59 pm

    Do you think this recipe would work in a miniature donut pan? It looks fabulous and I can’t wait to try it.


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