Cinnamon-sugar donut hole muffins
If you love cozy fall baking, these Mini Pumpkin Donut Muffins are about to become your new go-to easy dessert. They bake up soft and fluffy like little pumpkin donut holes, then get “donut-tized” with a quick dip in melted butter and a roll in cinnamon sugar. The best part? The batter is one bowl, uses a full can of pumpkin purée, and the minis bake fast perfect for busy mornings, holiday snack boards, or an after-school treat. Make a batch, stack them on a white plate, and watch them disappear one by one… then somehow six at a time.
- Prep: 20 mins
- Cook: 11 mins
- Total: 31 mins
- Servings: 48 mini muffins
Ingredients
- 1 (15-oz / 425 g) can pumpkin purée (not pumpkin pie filling)
- 1/2 cup (106 g) granulated sugar
- 1/2 cup (106 g) packed light brown sugar
- 1/2 cup (113 g) neutral oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups (249 g) all-purpose flour (or white whole wheat)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Topping
- 1 cup (212 g) granulated sugar
- 1 Tbsp ground cinnamon
- 1/2 cup (113 g) melted butter
Shortcut: Replace the individual spices with 2 1/2 tsp pumpkin pie spice (plus the 1 1/2 tsp cinnamon if you want it extra cozy).
Kitchen Tools
- 2 mini muffin tins (24-cup each) or bake in batches
- Mixing bowl + whisk
- Rubber spatula
- Cookie scoop (optional, for neat portions)
- Cooling rack
- Small bowls for butter + cinnamon sugar
Step-by-Step Instructions
- Prep: Heat oven to 350°F (175°C). Lightly grease mini muffin tins (skip paper liners). Set up a cooling rack for later
- Mix wet: In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla until smooth and glossy.
- Add dry: Add flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Stir gently until just combined no dry streaks.
- Scoop: Fill each mini cup about 2/3 to 3/4 full. (A cookie scoop makes this super fast.)
- Bake: Bake 9–11 minutes, until the tops spring back lightly when touched. Cool 5 minutes, then remove to a rack and cool completely.
- Cinnamon sugar: In a bowl, mix sugar + cinnamon. Melt butter in another bowl.
- Donut-tize: Dip the top of each cooled muffin in melted butter, then roll immediately in cinnamon sugar. For a thicker coat, roll a second time.
Pro Tips
- Storage: Keep in an airtight container at room temp for 2–3 days. Tops soften a bit overnight (still tasty!).
- Freeze: Freeze undipped muffins in a freezer bag up to 2 months. Thaw, then dip/roll fresh for best texture.
- Mixing: Don’t overmix gentle stirring keeps the crumb light and fluffy.
- Serving: Perfect with coffee, chai, or warm milk; also great on a holiday dessert board with fruit.
Main Body
These mini pumpkin donut muffins hit that sweet spot between “weekday simple” and “special occasion cozy.” The pumpkin purée adds moisture and a mellow, bakery-style flavor, while the warm spice blend makes the whole kitchen smell like fall. Because they’re bite-size, they feel fun and snackable great for kids, brunch tables, or little sweet cravings when you don’t want a full cupcake.
The method is wonderfully unfussy: one bowl, whisk the wet ingredients, then fold in the dry. The biggest trick is stopping as soon as the flour disappears. Overmixing develops gluten and can make muffins dense. A gentle stir gives you that soft, tender center you want almost like a donut hole, but with the easy simplicity of a muffin.
Using a full can of pumpkin is the secret to getting consistent results (and no leftover purée in the fridge). Pumpkin also plays nicely with both oil and butter: oil keeps the crumb ultra-moist, while butter gives a slightly richer flavor. Either way, the muffins bake up puffy and smooth, ready for their cinnamon-sugar glow-up.
The “donut” magic comes from the finishing step. Instead of frosting, you dip just the tops in melted butter, then roll them in cinnamon sugar so it clings in a thick, sparkly layer. Doing this after the muffins are fully cooled helps the coating stay even and prevents the tops from getting gummy. If you love extra crunch, roll the tops twice it’s a small step that makes them feel bakery-level.
For the easiest flow, make your cinnamon sugar while the muffins bake, and melt the butter as they cool. You’ll have a quick assembly line: dip, roll, place back on the rack. And if you ever want a simpler snack, skip the topping entirely these minis are still delicious as plain pumpkin muffins, especially for breakfast boxes and lunch treats.
Variation Recipes
- Maple Cinnamon Minis: Add 1–2 Tbsp maple syrup to the batter and use cinnamon sugar plus a pinch of salt for a sweet-salty finish.
- Chocolate Chip Pumpkin Minis: Fold in 1/2 cup mini chocolate chips. Dip and roll as usual for a donut-shop vibe.
- Pumpkin Pie Spice Shortcut: Replace the spices with 2 1/2 tsp pumpkin pie spice for a super-fast pantry version.
Conclusion
These mini pumpkin donut muffins are soft, fluffy, and totally irresistible especially with that buttery cinnamon-sugar topping. They’re quick enough for busy days, cute enough for parties, and cozy enough to make any moment feel a little more festive. Save this recipe, bake a batch, and share them with your favorite people (or keep a few hidden for “quality control”).
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 mini muffin | 72 | 1g | 10g | 3g | 0.5g | 6g |
Disclaimer: Estimates vary by ingredients and tools.