Mini Pumpkin Donut Muffins

It doesn't get much better than baking with pumpkin and cinnamon sugar in the Fall, and these Mini Pumpkin Donut Muffins are easy to make while also incredibly delicious with pure pumpkin flavor, warm spices and cinnamon sugar coating. They taste like freshly fried donut holes except they are baked, so there's no fryer involved. If you like making pumpkin desserts, try my popular Cinnamon Swirl Pumpkin Bread, Pumpkin Cream Cheese Muffins and my Chewy Pumpkin Cookies.

WHY THIS RECIPE WORKS

• Easy to make - all you need is a bowl and a whisk to make this one bowl recipe. It is super simple and fun to make with the kids.
• Moist pumpkin muffins - these little pumpkin muffins are super moist and tender - they just melt in your mouth like a traditional donut without the frying.
• Soft and fluffy texture - you will love the soft and fluffy texture.
• Pure pumpkin flavor - plenty of pure pumpkin puree gives the lovely orange color and plenty of pumpkin flavor with fragrant pumpkin spice.
• No fryer - these little "donut" holes don't require any frying. Instead, you bake the batter in a mini muffin pan, brush them with melted butter and roll them in cinnamon sugar.
• Cinnamon sugar - these cookies are rolled in cinnamon sugar for a sweet crunchy spicy coating which helps keep them chewy and also makes them extra delicious.

INGREDIENTS FOR PUMPKIN DONUT MUFFINS

• Oil - you can use any neutral-tasting oil, but I prefer sunflower oil for baking since it has a very clean flavor and is stable.
• Brown sugar - brown sugar enhances the pumpkin flavor with the touch of molasses that it contains.
• Canned pumpkin - canned pumpkin is easily accessible and inexpensive. You can also make it yourself, but it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. Make sure you use pure pumpkin and NOT pumpkin pie filling which has sugar and spices already added.
• Eggs - one large egg will add enough structure in combination with the pumpkin.

• Pure vanilla extract - vanilla will add rich undertones. I like this Madagascar Bourbon Vanilla extract.
• All purpose flour - regular unbleached all-purpose flour works great for muffins.
• Pumpkin pie spice - use your favorite brand, or make your own from a blend of 1 part nutmeg, clove and allspice with 2 parts ginger and 3 parts cinnamon. Here is my recipe for homemade pumpkin pie spice.
• Butter - you'll brush the mini muffins with melted butter while they're still slightly warm.
• Cinnamon sugar - the cinnamon sugar coating is quintessential for donuts! It gives them an intoxicating fragrance and slightly crunchy exterior.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE CINNAMON SUGAR DONUT MUFFINS

• STEP 1). Make the pumpkin batter. Mix dry ingredients. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
• STEP 2). Mix wet ingredients. Combine pumpkin puree, brown sugar, egg, oil and vanilla in a separate medium bowl and whisk until smooth.
• STEP 3). Combine wet and dry ingredients. Make a well in the center of the dry ingredients in the large bowl and pour in this wet mixture. Start stirring with a spatula until the dry ingredients become hydrated. It will still be lumpy and not completely smooth.
• STEP 4). Add milk. Add the milk and continue folding until it is evenly combined. Avoid over-mixing. The batter will be quite thick.
• STEP 5). Bake. Use a 1.25 oz cookie scoop or a two spoons to divide batter evenly among the muffin cups filling them about ¾ full. Bake for 10-12 or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cool for about 20 minutes until they are almost completely cooled. Once cool use a small offset spatula to gently release them from the pan.
• STEP 6). Roll in cinnamon sugar. Combine granulated sugar and cinnamon in a small bowl and mix to blend evenly. Lightly brush a muffin with melted butter, then roll them around in the cinnamon sugar so they are evenly and generously coated. Repeat with remaining mini muffins.

EXPERT BAKING TIPS FOR MINI PUMPKIN DONUT MUFFINS

• Do not over-mix the batter. Once the flour is just combined, then the batter is ready for baking. It may look a little lumpy, but resist over mixing which will create tunnelling in the muffins.
• Brush the mini muffins with butter while still slightly warm. Let the baked muffins cool almost completely, and then brush them with butter and roll them in cinnamon sugar while they have the slightest bit of warmth. This will help the cinnamon sugar coating adhere better.
• Toss them all together with cinnamon sugar in a large bowl. To speed up the process, you can place all of the butter-basted muffins in a large bowl, sprinkle all of the cinnamon sugar on top and then toss them gently until they are all coated. This method is a bit faster than rolling each muffin individually.

RECIPE FAQ

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Mini Cinnamon Sugar Pumpkin Donut Muffins

Christina Marsigliese

These Mini Cinnamon Sugar Pumpkin Donut Muffins taste like Fall in every little bite! They are easy to make while also incredibly delicious with pure pumpkin flavor, warm spices and cinnamon sugar coating. They taste like freshly fried donut holes except they are baked, so there's no frying involved which means far less mess!

5 from 15 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings 24 muffins

Ingredients

  

Pumpkin Muffin Batter:

• ¾ cup (180ml) pure pumpkin puree
• ½ cup (110g) packed light brown sugar
• 1 large egg, at room temperature
• ¼ cup (60ml) sunflower oil (or other neutral liquid oil)
• ½ teaspoon (5ml) pure vanilla extract
• 1 ¼ cups (180g) all-purpose flour
• ¾ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup (60ml) whole milk

Cinnamon Sugar Coating:

• ⅓ cup (65g) granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoon (42g) unsalted butter, melted

Instructions

 

• Preheat your oven to 350°F. Lightly spray a 24-count mini muffin pan with nonstick spray or grease lightly with soft butter. Set aside.
• Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
• Combine pumpkin puree, brown sugar, egg, oil and vanilla in a separate medium bowl and whisk until smooth. Make a well in the center of the dry ingredients in the large bowl and pour in this wet mixture. Start stirring with a spatula until the dry ingredients become hydrated. It will still be lumpy and not completely smooth. Then, add the milk and continue folding until it is evenly combined. Avoid over-mixing. The batter will be quite thick.
• Use a 1.25 oz cookie scoop or a two spoons to divide batter evenly among the muffin cups filling them all the way. Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cool for about 20 minutes until they are almost completely cooled. Once cool use a small offset spatula to gently release them from the pan.
• Make the cinnamon sugar. Combine granulated sugar and cinnamon in a small bowl and mix to blend evenly. Lightly brush a muffin with melted butter, then roll them around in the cinnamon sugar so they are evenly and generously coated. Repeat with remaining mini muffins.
• These muffins taste best enjoyed on the same day when the cinnamon sugar is fresh and crunchy. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for longer. To help prevent the coating from dissolving and the surface from becoming wet, just cover them loosely to allow airflow.