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Pumpkin Doughnut Hole Muffins

Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin doughnut hole muffins
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 24 mini muffins
Calories: 114kcal
Pumpkin, cinnamon and sugar make a delicious combo in these cute mini muffins.
Print Recipe


  • 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 butter 1 stick, 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.


Calories: 114kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 96mg | Potassium: 50mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1218IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg