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  =)

Print Recipe

Pumpkin Doughnut Hole Muffins

Yield: 24 mini muffins

Pumpkin, cinnamon and sugar make a delicious combo in these cute 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!



  2. Mmmm, they look just delicious 🙂

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

  4. Wow, they look sooo sooo yummy! 🙂

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

  6. 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 🙂

    • 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? =)

  7. These look like the perfect breakfast!!

    Love that yummy cinnamon sugar coating.

  8. 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!

  9. 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.

  10. Wow baked doughnuts! Pretty cool.. Love the color

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

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

  13. these look like the best things EVER. thank you.

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

    Chippy Cakes

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

  16. HONGRY!!!

  17. I make these every year! Love them!

  18. 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!

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

  20. 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…..

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

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

    • 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!

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

  24. 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!

  25. 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.

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

    • 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.

  27. 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 🙂

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

    • 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).

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

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

  34. Finally tried this recipe and I give it two thumbs up. Will make these regularly now. 

  35. These are delicious! I found this recipe a couple years ago and now I make them every fall! When the kids ask for munchkins, I make these instead. They are definitely a family favorite! The mini muffin pan makes them great. Thanks for sharing!

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