Mini pumpkin donut muffins will put you in the fall mood! These bite-sized donut holes are made in a mini muffin pan and pair perfectly with your morning coffee.
The leaves are changing color, the air is brisk and all the pumpkin-flavored treats are here to put us in the fall mood. I made a cup of pumpkin spice coffee this morning and got to work on my latest recipe—mini pumpkin donut muffins.
At the end of summer, I start craving all the fall cliches. You know, wearing cozy sweaters and boots, going leaf peeping and pumpkin picking. What can I say, I’m from New England! With that comes baking with pumpkin spice. I adore pumpkin spice donuts. If you have a mini muffin tin, donut holes are incredibly easy to make at home. Just pop one in your mouth and you have your donut fix!
How to make mini pumpkin donut muffins
These donut muffins require the following ingredients: butter, flour, baking powder, baking soda, salt, fall spices, buttermilk, pumpkin pureé, brown sugar and eggs. The cinnamon sugar topping requires cinnamon, sugar and melted butter. Once you have your ingredients, follow these instructions:
- Preheat oven to 350° F. Spray a mini muffin tin with nonstick cooking spray and set aside.
- Whisk dry ingredients together in a large bowl—flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Whisk together the buttermilk and pumpkin in a separate bowl. Set both bowls aside.
- Beat butter and brown sugar together in the bowl of a stand mixer. Add eggs one at a time. Scrape down sides of the bowl.
- Alternate adding flour mixture and pumpkin buttermilk mixture. Keep mixer on low. Start and end with the flour mixture.
- Fill mini muffin tin cups two-thirds full. Bake 15 minutes. Let cool 10 minutes while making cinnamon sugar topping.
- Cinnamon sugar topping: Whisk cinnamon and sugar together in a small bowl. Brush warm muffins with melted butter. Roll the muffins in the cinnamon sugar and set on plate to serve.
Can I make this recipe in a standard muffin tin?
If you have a big appetite, this recipe also works in a regular muffin tin. Fill cups three-quarters full and increase baking time to 30 minutes. This will yield about a dozen regular sized pumpkin donut muffins.
How to store pumpkin donut muffins
Mini pumpkin donut muffins are best when eaten the day they are baked. However, they can be stored in an airtight container at room temperature for up to 3 days. Reheat in the toaster oven for the best taste and texture.
Looking for some apple recipes this fall? Try my baked apple cider donuts.
Recipes that use pumpkin pureé
If you love baking with pumpkin pureé, I suggest trying these recipes. They call for all the good autumnal spices to put you in the mood for fall!
- Fluffy pumpkin pancakes make the perfect fall breakfast.
- Pumpkin pie bars taste like pumpkin pie, but cut into bars!
- Pumpkin pie truffles are no-bake bite-sized treats.
- Pumpkin snickerdoodles are a fall favorite cookie!
- Pumpkin bread with streusel – Peas & Crayons blog
Enjoy these mini pumpkin donut muffins on a brisk fall morning with your favorite cup of coffee. If you enjoy this recipe, tag @ifyougiveablondeakitchen on social media so I can see you creation!
Mini Pumpkin Donut Muffins
Ingredients
For the Muffins:
- 10 tablespoons (141 g or 5 ounces) unsalted butter, room temperature
- 3 cups (375 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/3 cup buttermilk
- 1¼ cups (300 g) pure pumpkin puree (not pumpkin pie filling)
- ¾ cup (150 g) light brown sugar packed
- 2 eggs
For the Cinnamon-Sugar Coating:
- ¼ cup (56 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350° F. Spray a mini muffin tin with nonstick cooking spray and set aside.
Make the Mini Muffins
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate small bowl, whisk together the buttermilk and pumpkin. Set both bowls aside.
- In the bowl of a stand mixer (or using a hand mixer), beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until incorporated, about 1 minute. Scrape the sides of the bowl as needed.
- Reduce the mixer speed to low, then add about one-third of the flour mixture. Add half the pumpkin mixture. Repeat adding flour and pumpkin. Add remaining flour mixture and beat until barely combined. Turn off the mixer and fold the batter a few times with a rubber spatula to catch any pockets of flour that weren’t incorporated.
- Scoop about a heaping tablespoon of batter into prepared mini muffin tin. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 minutes. Let the muffins cool on a wire rack for 10 minutes.
Make the Cinnamon-Sugar Coating
- While the muffins are cooling, stir together the sugar and cinnamon in a shallow bowl. One muffin at a time, brush all over with the melted butter, then toss to coat in the cinnamon-sugar mixture. Return muffin to the wire rack and let cool completely.
Notes
- Storing mini pumpkin donut muffin: Best when eaten the day of. Store in an airtight container at room temperature for up to 3 days.
- Regular sized muffins: Recipe also works in regular sized muffin pan. Fill muffin cups 3/4 full with batter and increase baking time to 28-30 minutes.
- Kitchen scale – weighing your ingredients is more accurate than weighing them
- Mixing bowls – to keep your dry and wet mixtures separate
- Stand mixer – to mix the batter evenly and thoroughly
- Mini muffin tin – the perfect size for mini donut holes
- Pastry brush – to brush the donut muffins with butter
Nutrition
