Pumpkin Donut 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.

Course: Breakfast, Dessert

Cuisine: American

Keyword: mini pumpkin muffins, pumpkin donut muffins, pumpkin doughnut hole muffins

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Servings: mini muffins

Calories: 114kcal

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!

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Ingredients

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

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