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!
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:
- Best of both worlds. The softness of a muffin, the sweetness of a donut, this easy treat is a blend of two favorites!
- Versatile. I love the cinnamons sugar coating but you could coat the muffins with a simple glaze or powdered sugar. Consider adding fruit, chocolate chips or nuts to the batter for a fun twist.
- Perfect any time of day. Whether it’s a morning treat, an evening dessert, or with an afternoon cup of coffee or tea, these muffins are delicious any time of day.
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.
- all purpose flour – Provides structure for the muffins.
- baking powder – The leavening agent in these muffins, the baking powder helps the muffins to rise and gives them their light and fluffy texture.
- salt – Balances the sweetness and enhances the flavor of the other ingredients.
- pumpkin pie spice – Use my homemade pumpkin pie spice or use store bought. This spice blend really complements the pumpkin in the most amazing way.
- oil – Creates a very moist muffin. Use vegetable, canola or another flavorless oil.
- brown sugar – Adds sweetness to the muffins with a slight note of molasses.
- egg – Use a room temperature egg so it incorporates easily into the batter.
- vanilla extract – Adds flavor and warmth to the muffins.
- pumpkin – You want to buy canned pure pumpkin (pumpkin puree) and NOT pumpkin pie filling.
- milk – I used whole milk but 2% can also be used in this recipe. Almond milk and other milk can be used in this recipe but it will affect the flavor and texture slightly.
- unsalted butter – The baked muffins get rolled in the melted butter before coating in cinnamon and sugar.
- sugar and ground cinnamon – Creates a lovely coating that soaks into the muffin creating an amazing donut muffin.
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.
- Preheat oven to 350°F.
- Combine flour, baking powder, salt and pumpkin pie spice in a medium bowl. Whisk to combine.
- In a large bowl whisk the oil, brown sugar, egg, vanilla extract, pumpkin and milk together until smooth.
- Add the flour mixture to the pumpkin mixture and mix just until combined.
- 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.
- 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.
- Melt butter in a bowl. In another bowl combine sugar and ground cinnamon.
- Roll each cupcake in the melted butter and then in the cinnamon sugar.
- Set on a cooling rack and wait about 20 minutes. The flavor gets better as the cupcakes absorb the butter and cinnamon sugar. Enjoy!
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
- Room temperature ingredients. Ensure your butter and egg are at room temperature. This guarantees a smoother batter.
- Don’t over mix. Mix just until ingredients are combined to ensure a fluffy muffin texture. Over mixing will lead to tough muffins.
- Silicone muffin pans are non-stick which makes removing the muffins a breeze.
- Use a cookie scoop to divide the batter evenly among the muffin cups.
Frequently Asked Questions
- I don’t have pumpkin pie spice, what else can I use? Half a teaspoon cinnamon, Half a teaspoon nutmeg (freshly grated if possible), Half a teaspoon allspice and one-eighth teaspoon cloves.
- How do I know when the muffins are baked? An inserted toothpick should come out clean or with a few moist crumbs.
- Can I use a regular muffin pan instead of a mini muffin pan? Sure! You will need to bake the muffins longer so adjust accordingly.
More Delicious Muffin Recipes
- Cranberry Orange Muffins
- Morning Glory Muffins
- Raspberry Lemon Muffins
- Pumpkin Cream Cheese Muffins
- Strawberry Muffins
How to Make Pumpkin Doughnut Hole Muffins
Pumpkin Donut Hole Muffins
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ⅓ 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
- ⅔ cup granulated sugar
- 2 tablespoons ground cinnamon
- 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.
Originally published September 27, 2012.