Pumpkin Donut Mini Muffins

Pumpkin Donut Mini Muffins

It’s starting to get cooler outside (yay!). If you’re ready to begin the baking season, then I think you’ll fall for these divine mini muffins. I did!

Pumpkin Muffin Ingredients

Mini muffins packed with pumpkin, that is.

Pumpkin Batter

I don’t bake with pumpkin very often, but I think I should more often.

Pumpkin Muffins

These little guys don’t look all that cute like this, but dunk them in butter and cover them in cinnamon sugar…  they’ll look like donut holes. And taste dangerously delicious.

Dunking Mini Muffins

The process get’s a little messy so you’ll want to wash your hands several times along the way and reheat your butter if it starts to thicken, but oh my. Worth every minute.

Cinnamon Sugar Pumpkin Muffins

And look what a difference!

Pumpkin Donut Mini Muffins

I love what a surprise you get when taking that first bite.

I made a few non-pumpkin enthusiasts try these muffins and each one of them wanted more.

Pumpkin Doughnut Muffins

I also made regular-size muffins, but the sweet lover in me fell harder for the completely covered cinnamon-sugar version. The recipe is from a book called The Pumpkin Cookbook that was sent to me. And it has tons of pumpkin-perfect recipes to try.

Pumpkin Donut Mini Muffins
Yield: 48 mini muffins

Pumpkin Donut Mini Muffins

Prep Time 15 minutes
Cook Time 16 minutes
Additional Time 10 minutes
Total Time 41 minutes


Mini Muffins

  • 1 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 1-3/4 cups canned unsweetened pumpkin (one 15-oz. can)
  • 1/4 cup buttermilk
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg


  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/2 cup butter, melted


  1. Heat oven to 350 degrees F.
  2. Beat the sugar and butter together until fluffy. Add eggs, one at a time, beating after each addition. Beat in the pumpkin and buttermilk.
  3. Sift flour, baking powder, baking soda, salt and nutmeg into the pumpkin mixture, beating until smooth. The batter will be thick.
  4. Coat two 24-cup mini muffin pans with non-stick cooking spray. Divide batter among cups and bake for 12-16 minutes, or until toothpick comes out clean. Cool muffins for a few minutes on a wire rack.
  5. For topping, mix sugar and cinnamon. Dunk muffin in melted butter and then roll in cinnamon sugar.


Note: You can also make these at 24 regular-size muffins. Use baking cups and bake for about 18-20 minutes or until toothpick comes out clean. Reduce the topping mixture ingredients by half. Dip the tops in melted butter before rolling in cinnamon sugar.

The Pumpkin Cookbook

The Pumpkin Cookbook – check it out pumpkin lovers.


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14 comments on “Pumpkin Donut Mini Muffins”

  1. These are absolutely delicious. Looking so Yummy! Thanks:)

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  3. Pumpkins are readily available throughout the year in country, this book will definitely come in handy. thanks.

  4. This looks just delicious. I love pumpkin. Congratulations.

  5. You will not be able to stop. ; )

  6. These. Are. Aaaaaammmmmmazing!!!! 10 out of 10 would recommend making these. My batch made 56 and I had to melt more butter to smother them in. Which was totally delicious. Make these and eat a dozen, you’ll still have plenty to share!

  7. We don’t have the fall season where I live, and no pumpkins either. But damn, now I’m craving for cinnamon donuts!

  8. Aww, they look like cute little cinnamon munchkins :D

  9. I know that these are so good…. yummy pumpkin and cinnamon!

  10. These look absolutely delicious. Love anything pumpkin with cinnamon!

  11. I love anything pumpkin and these look simply delicious. 

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