0 from 0 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 16 servings (3 mini muffins each)
Calories: 215 kcal
Course:
Breakfast
Cuisine:
American
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.
- Whisk eggs, pumpkin, and melted butter in another bowl.
- 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.
Cup of Yum
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.
- 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 Information
Calories
215kcal
(11%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
43mg
(14%)
Sodium
192mg
(8%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
2679IU
(54%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings (3 mini muffins each)
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 192mg | 8% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 2679IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.