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5.0 from 147 votes

Pumpkin Donut Holes

The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 24 mini muffins
Course: Dessert , Breakfast
Cuisine: American , Canadian

Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup pumpkin puree
  • ½ cup milk
  • ½ cup brown sugar
  • ⅓ cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter melted
For the cinnamon sugar topping
  • 2 tablespoons ground cinnamon
  • ⅔ cup sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
  2. In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
  4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  5. Scoop the batter evenly into the muffin tray.
  6. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  7. When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon sugar topping.
  8. Let cool on a wire rack.
For the cinnamon sugar topping
  1. In a medium bowl, combine cinnamon and sugar.

Notes

  • Adapted from Two Peas & Their Pod
  • Two Peas & Their Pod