- Glorious Treats - https://www.glorioustreats.com -

Pumpkin Donut Hole Muffins

These delicious Pumpkin Donut Hole Muffins are soft and fluffy, packed with fall flavors and finished with a cinnamon sugar coating that melts in your mouth! Whether you’re serving with breakfast, enjoying with an afternoon cup of coffee or adding to your dessert table, these adorable donut hole muffins are sure to be a hit!

Love pumpkin treats? Make sure to try my Pumpkin Cinnamon Bread, Pumpkin Cake with Salted Caramel Frosting and Pumpkin Cheesecake Trifle!

white metal pate is topped with a mound of pumpkin mini muffins rolled in cinnamon sugar so they look like donut holes. top muffin has been torn in half.

Pumpkin Spice Mini 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 muffins are a real treat! A must-try for the fall season!

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

Why You’ll Love This Recipe

We can’t get enough of this easy treat! Perfect for cozy weekends at home or holiday brunch, these mini pumpkin muffins are a delight! Here’s why you’re going to love them as much as we do:

round white plate with pumpkin donut muffins piled on top. white coffee cup to the left with cinnamon sugar bowl in the background.

What You’ll Need

These Mini Pumpkin Spice Muffins are the perfect fusion of pumpkin, cinnamon and sugar! These delightful mini muffins are the perfect treat for fall and are delightful any time of the day. These easy donut muffins are a favorite with kids and adults! Let’s take a quick look at what is in this easy recipe and, as always, you can find the full, printable recipe card at the end of this post.

Coating

How To Make Donut Muffins

Let’s take a quick look at how to make donut muffins and, as always, you can find the full, printable recipe card at the end of this post.

  1. Preheat oven to 350°F. 
  2. Combine flour, baking powder, salt and pumpkin pie spice in a medium bowl. Whisk to combine.
  3. In a large bowl whisk the oil, brown sugar, egg, vanilla extract, pumpkin and milk together until smooth.
  4. Add the flour mixture to the pumpkin mixture and mix just until combined.
  5. Spray a mini muffin pan with nonstick cooking spray. I prefer a silicone muffin pan but any mini muffin pan will work. Scoop the batter evenly into the mini muffin pan.
  6. Bake 10 to 12 minutes in a preheated, 350°F oven, or until an inserted toothpick comes out clean or with a few moist crumbs.
  7. Melt butter in a bowl. In another bowl combine sugar and ground cinnamon.
  8. Roll each cupcake in the melted butter and then in the cinnamon sugar.
  9. Set on a cooling rack and wait about 20 minutes. The flavor gets better as the cupcakes absorb the butter and cinnamon sugar. Enjoy!
mini muffins are being dipped in melted butter and rolled in cinnamon sugar.

Storage Information

Leftover muffins should be stored in an airtight container for up to 3 days or refrigerate for up to 1 week.

To freeze, let cool completely and transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw at room temperature.

To make in advance, prepare the batter a day in advance, cover and refrigerate. Bring to room temperature before baking.

Variations To Try

  • Mix Ins. Chocolate chips, chopped nuts and fruit are all delicious additions to this recipe. Start with a half a cup and add more if needed.
  • Glaze. Make a simple glaze with powdered sugar, milk and a few drops of vanilla extract instead of the cinnamon sugar mixture.
  • Spices. Add different spice blends to the batter for more flavor. Try apple pie spice instead of Pumpkin Pie Spice. Consider adding some to the cinnamon sugar mixture as well!

Trish’s Tips and Tricks

Frequently Asked Questions

white plate filled with mini pumpkin muffins rolled in cinnamon sugar. one of the muffins has been torn in half.

More Delicious Muffin Recipes

  1. Cranberry Orange Muffins
  2. Morning Glory Muffins
  3. Raspberry Lemon Muffins
  4. Pumpkin Cream Cheese Muffins
  5. Strawberry Muffins

How to Make Pumpkin Doughnut Hole Muffins

white metal pate is topped with a mound of pumpkin mini muffins rolled in cinnamon sugar so they look like donut holes. top muffin has been torn in half.

Pumpkin Donut Hole Muffins

These delicious Pumpkin Donut Hole Muffins are soft and fluffy, packed with fall flavors and finished with a cinnamon sugar coating that melts in your mouth! Whether you’re serving with breakfast, enjoying with an afternoon cup of coffee or adding to your dessert table, these adorable donut hole muffins are sure to be a hit!
5 from 2 votes
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Course Breakfast, Dessert
Cuisine American
Servings 24 mini muffins
Calories 114 kcal

Ingredients
 

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • cup oil vegetable, canola, extra virgin olive, etc
  • ½ cup brown sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup canned pumpkin not pumpkin pie filling
  • ½ cup milk

For the coating

  • ½ cup butter 1 stick, melted
  • cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions
 

  • Preheat oven to 350°F. Spray a mini muffin pan generously with cooking spray. Set aside.
  • In one bowl, whisk the flour, baking powder, salt and pumpkin pie spice.
  • 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 cinnamon sugar 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.

Notes

Storage Information
Leftover muffins should be stored in an airtight container for up to 3 days or refrigerate for up to 1 week.
To freeze, let cool completely and transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw at room temperature.
To make in advance, prepare the batter a day in advance, cover and refrigerate. Bring to room temperature before baking.

Nutrition

Calories: 114kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 8mgSodium: 96mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 1218IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Keyword mini pumpkin muffins, pumpkin donut muffins, pumpkin doughnut hole muffins
Tried this recipe?Let us know how it was!

Originally published September 27, 2012.