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5.0 from 117 votes

Mini Pumpkin Donut Muffins

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings: 48 mini muffins
Course: Bread
Cuisine: American

Ingredients

Muffins:
  • 15-ounce ounce can canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup neutral-flavored oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose or whole wheat flour (see note)
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Topping:
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ cup melted butter

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly grease two mini muffin tins with cooking spray. Set aside.
  2. For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or butter, eggs and vanilla until well-mixed.
  3. Add the flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
  4. Scoop the muffin batter into the prepared pans, filling about 2/3 to 3/4 full.
  5. Bake the muffins for 9-11 minutes until the tops spring back lightly to the touch. Remove the muffins from the tin and let cool completely on a cooling rack.
  6. For the topping, whisk together the sugar and cinnamon.
  7. Dip the top of each muffin in the melted butter followed by the cinnamon and sugar. (Roll the top of the muffin around a second time in the cinnamon and sugar for a thicker coating, if desired.)

Notes

  • Flour: if using whole wheat flour, measure with a light hand so the muffins aren’t dense. I prefer using white whole wheat or einkhorn wheat flour. The recipe works very well using half all-purpose flour and half whole wheat flour.
  • Pumpkin Pie Spice: you can use about 1 tablespoon pumpkin pie spice in place of the cinnamon, nutmeg, ginger and allspice. 
  • Storing: these keep for several days in a covered container at room temperature (the tops of the muffins do get a bit softer after being stored overnight). They can also be frozen in freezer bags or a freezer-safe container. 

Nutrition Information

Serving 1 mini muffin Calories 72kcal (4%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 11mg (4%) Sodium 91mg (4%) Fiber 0.5g (2%) Sugar 6g (12%)

Nutrition Facts

Serving: 48mini muffins

Amount Per Serving

Calories

% Daily Value*

Serving 1 mini muffin
Calories 72kcal 4%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 11mg 4%
Sodium 91mg 4%
Fiber 0.5g 2%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.