Introduction

Hey there, baking buddies! Do you ever get that irresistible craving for a warm, cozy treat, especially when the leaves start to change and the air gets a little crisp? I sure do! And let me tell you, this recipe for Mini Pumpkin Donut Muffins is an absolute game-changer. They’re like a hug in muffin form, with all the comforting flavors of pumpkin and cinnamon that just scream “fall.” What’s even better? They’re incredibly easy to whip up, making them perfect for those busy weeknights or even a spontaneous weekend baking session. Get ready to fall in love with these little delights!

Why You’ll Love This Recipe

Fast: Ready in under an hour from start to finish!
Easy: Simple steps that even beginner bakers can master.
Giftable: Package them up for a sweet homemade gift that’s always appreciated.
Crowd-pleasing: Everyone, from kids to grown-ups, goes wild for these!

Ingredients

Alright, let’s gather our goodies! You probably have most of these cozy baking essentials already in your pantry.

For the Muffins:

15-ounce can (425 g) canned pumpkin puree: Make sure it’s the plain pumpkin puree, not pumpkin pie filling!
½ cup (106 g) granulated sugar: For that perfect sweetness.
½ cup (106 g) packed light brown sugar: Adds a lovely depth of flavor and moisture.
½ cup (113 g) neutral-flavored oil or melted butter: I love using a light vegetable oil, but melted butter works beautifully too.
2 large (100 g) eggs: Our binder that makes everything come together.
1 teaspoon vanilla extract: The secret ingredient for that classic, comforting aroma.
1 ¾ cups (249 g) all-purpose or whole wheat flour: Either works great, but whole wheat adds a nice heartiness.
1 ½ teaspoon ground cinnamon: The star spice of the show!
¼ teaspoon ground nutmeg: Just a hint to enhance that warm spice blend.
¼ teaspoon ground ginger: Adds a subtle warmth.
¼ teaspoon ground allspice: Rounds out the flavors with a touch of complexity.
1 teaspoon baking soda: Our leavening agent for fluffy muffins.
1 teaspoon baking powder: Double the lift for extra airy goodness!
½ teaspoon salt: Balances out the sweetness perfectly.

For the Topping:

1 cup (212 g) granulated sugar: To create that delightful donut coating.
1 tablespoon ground cinnamon: Because you can never have too much cinnamon in fall!
½ cup (113 g) melted butter: For dipping and getting that cinnamon-sugar to stick.

How to Make It

Ready to get baking? It’s simpler than you think!

Preheat and Prep: Start by preheating your oven to 350°F (175°C). Now, grab your mini muffin pans. You can either grease and flour them really well, or use those handy mini muffin liners. This step is key to preventing any sticky situations!
Wet Ingredients Mix-Up: In a big bowl, let’s get our wet ingredients together. Whisk together the pumpkin puree, granulated sugar, brown sugar, your oil or melted butter, eggs, and vanilla extract. Whisk until everything is nice and smooth. It should look like a beautiful, orange batter!
Dry Ingredients Whisk: In a separate bowl, whisk together your flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Giving these a good whisk ensures all those lovely spices and leavening agents are evenly distributed.
Combine Gently: Now, it’s time to bring them together. Pour the dry ingredients into the bowl with the wet ingredients. Stir gently until they’re just combined. I always say, when it comes to muffins, overmixing is the enemy of tenderness! A few streaks of flour are totally fine.
Fill ‘Em Up: Spoon your gorgeous batter into the prepared mini muffin cups. You want to fill each one about two-thirds of the way full. This gives them enough room to puff up without overflowing.
Bake to Perfection: Pop those pans into your preheated oven and bake for about 15-18 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.
Topping Time Prep: While your muffins are baking, let’s get that irresistible topping ready. In a small bowl, combine the granulated sugar and cinnamon for the topping. Give it a good mix so the cinnamon is evenly spread through the sugar.
Cool Slightly: Once the muffins are out of the oven, let them hang out in the pan for just a few minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool slightly.
The Butter Dip: This is where the magic happens! While the muffins are still warm (but not piping hot!), dip each muffin into the melted butter. Let any excess butter drip off – you want just enough to help the cinnamon-sugar coat.
Roll in Glory: Next, roll those buttered muffins in your cinnamon-sugar mixture until they’re completely coated and look absolutely divine.
Final Cool Down: Let your beautiful Mini Pumpkin Donut Muffins cool completely before digging in. This allows the flavors to meld and the topping to set perfectly. Enjoy!

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing an ingredient? No problem! These muffins are wonderfully adaptable.

Flour Power: If you don’t have all-purpose flour, a 1-to-1 gluten-free baking blend works wonderfully. For a whole-grain kick, whole wheat flour is a fantastic choice.
Spice It Up (or Down!): Not a fan of nutmeg or ginger? Feel free to omit them or add a pinch of extra cinnamon. A touch of cardamom could also be a lovely addition!
Nutty Goodness: Want some crunch? Fold in about ½ cup of chopped pecans or walnuts into the batter before baking.
Chocolate Lovers: Add about ½ cup of mini chocolate chips to the batter for a delightful surprise.
Donut Glaze: If you prefer a glaze over the cinnamon-sugar coating, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of milk (or pumpkin puree!) until smooth, and drizzle over cooled muffins.

Tips for Success

A few little tricks can ensure your Mini Pumpkin Donut Muffins turn out absolutely perfect every time.

Don’t Overmix the Batter: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to tough muffins. Mix until just combined.
Use Room Temperature Eggs: Room temperature eggs incorporate more easily into the batter, leading to a more uniform texture.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in.
Prep Ahead: You can mix the dry ingredients together and store them in an airtight container for up to a week. You can also prepare the cinnamon-sugar topping ahead of time and store it in a sealed bag or container.
Cooling is Key: While it’s tempting to dive in immediately, letting the muffins cool slightly before dipping them in butter and then the cinnamon-sugar helps the coating adhere better and prevents them from falling apart.

How to Store It

Keeping your delicious creations fresh is easy peasy!

Once completely cooled, you can store your Mini Pumpkin Donut Muffins in an airtight container at room temperature for up to 3 days. If you live in a warm climate or want them to last longer, they can be stored in the refrigerator for up to a week, though they might lose a little of their soft texture. For longer storage, you can freeze them! Place them on a baking sheet until frozen, then transfer to a freezer-safe bag or container for up to 3 months. Thaw them at room temperature or gently reheat in the oven or microwave.

FAQs

Q1: Can I make these muffins without pumpkin puree?

A1: While these are pumpkin muffins, you could try substituting mashed sweet potato or even applesauce. However, the texture and flavor will be different. The pumpkin puree is key to their signature moistness and flavor.

Q2: Are these muffins very sweet?

A2: They have a lovely sweetness that’s balanced by the warm spices. The topping adds an extra layer of sweetness, similar to a donut. You can adjust the sugar in the topping if you prefer them less sweet.

Q3: Can I bake these in a regular-sized muffin tin?

A3: Yes, you can! You’ll just need to increase the baking time. Start checking for doneness around 20-22 minutes, and they may not rise quite as high as the mini ones.

Mini Pumpkin Donut Muffins

These Mini Pumpkin Donut Muffins are a quick, easy, and delicious fall treat, perfect for baking with kids or sharing as a homemade gift. They capture the comforting flavors of pumpkin and cinnamon with a delightful donut-like coating.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 18

Servings 24 muffins

Equipment

mini muffin pans greased and floured or lined
Mixing bowls one large, one separate
Whisk
Measuring Cups
Measuring spoons
Spatula
toothpick for testing doneness
Wire rack

Ingredients

For the Muffins

15 ounce canned pumpkin puree Make sure it's the plain pumpkin puree, not pumpkin pie filling!
0.5 cup granulated sugar For that perfect sweetness.
0.5 cup packed light brown sugar Adds a lovely depth of flavor and moisture.
0.5 cup neutral-flavored oil or melted butter I love using a light vegetable oil, but melted butter works beautifully too.
2 large eggs Our binder that makes everything come together.
1 teaspoon vanilla extract The secret ingredient for that classic, comforting aroma.
1.75 cups all-purpose or whole wheat flour Either works great, but whole wheat adds a nice heartiness.
1.5 teaspoon ground cinnamon The star spice of the show!
0.25 teaspoon ground nutmeg Just a hint to enhance that warm spice blend.
0.25 teaspoon ground ginger Adds a subtle warmth.
0.25 teaspoon ground allspice Rounds out the flavors with a touch of complexity.
1 teaspoon baking soda Our leavening agent for fluffy muffins.
1 teaspoon baking powder Double the lift for extra airy goodness!
0.5 teaspoon salt Balances out the sweetness perfectly.

For the Topping

1 cup granulated sugar To create that delightful donut coating.
1 tablespoon ground cinnamon Because you can never have too much cinnamon in fall!
0.5 cup melted butter For dipping and getting that cinnamon-sugar to stick.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour mini muffin pans or use liners.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil/butter, eggs, and vanilla extract until smooth.
In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt.
Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
Spoon batter into prepared mini muffin cups, filling each about two-thirds full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
While muffins bake, combine topping sugar and cinnamon in a small bowl.
Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool slightly.
Dip warm muffins into melted butter, letting excess drip off.
Roll buttered muffins in the cinnamon-sugar mixture until coated.
Let muffins cool completely before serving.

Notes

To store, keep in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.