Mini Pumpkin Donut Muffins
These Mini Pumpkin Donut Muffins are the perfect fall treat, combining the comforting flavors of pumpkin pie spice and cinnamon sugar in a bite-sized, soft muffin that's easy to make and hard to resist! Perfect for breakfast, brunch, or a cozy dessert, these little muffins bring the best of fall straight to your table!
Servings: 16 servings (3 mini muffins each)
Ingredients
- 1 ¾ cups (247g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup salted butter melted
Cinnamon Sugar Coating
- ½ cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- 4 Tablespoons salted butter melted
Instructions
- Preheat oven to 375°F. Spray two 24-count mini muffin tins with baking spray. (Makes about 48 mini muffins).
- Whisk flour, granulated sugar, brown sugar, baking powder, salt, and pumpkin pie spice in a medium bowl.1 ¾ cups (247g) all-purpose flour, ½ cup (100g) granulated sugar, ½ cup (100g) light brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 Tablespoon pumpkin pie spice
- Whisk eggs, pumpkin, and melted butter in another bowl.2 large eggs, 1 cup pumpkin puree, ½ cup salted butter
- Add dry ingredients to wet ingredients, stirring just until combined. The batter will be thick.
- Scoop about 1 ½ Tablespoons of batter into each muffin cavity until they are about ¾ full.
- Bake for 10-12 minutes until done. You can test with a toothpick inserted into the center of some of the muffins. It should come out clean with just a few crumbs. Or bounce your finger on the top of a muffin. If it leaves an indentation, they need to bake another minute or two longer.
- Cool for 5 minutes before removing from the pan.
- Gently toss the muffins in the additional melted butter and then roll in the cinnamon and sugar mixture to coat before serving. I like to add the cinnamon-sugar mixture to a large bag, add the muffins, then seal and gently shake to evenly coat everything.½ cup (100g) granulated sugar, 2 teaspoons ground cinnamon, 4 Tablespoons salted butter
Notes
- These can also be made full-size by using a regular muffin pan and baking for 12 to 15 minutes or until done. Makes 12 regular size muffins. Fill all the way to the top. Bake 5 minutes at 425°F then decrease temp to 350°F and bake another 15-16 minutes.
- If the cinnamon sugar isn't sticking, brush or dunk the mini muffins in melted butter or spray with a little cooking spray before rolling them.
- Pumpkin Spice Blend: If you don't have this blend in your spice drawer, you can just use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground allspice.
Storage & Make Ahead
- Store: Keep your mini muffins in an airtight container at room temperature for up to 3 days.
- Freeze: Freeze them in an airtight container for up to 2 months. Thaw at room temperature.
- Reheat: Microwave for 10 seconds to bring back their warm, fresh taste.
- Make Ahead: You can make the batter the night before, store it in the fridge, and bake fresh muffins in the morning.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 192mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2679IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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