★★★★★

Pumpkin Donut Muffins

Bite sized Pumpkin Donut Muffins! Roll your baked donuts in butter and cinnamon sugar for a bite sized breakfast treat no one can resist.

Pumpkin Donut Muffins: bite sized pumpkin muffins topped with a cinnamon and sugar sprinkle! Freeze well too.

Why this recipe works

When you can’t decide between donuts and muffins, this recipe gets you both! These are baked like muffins, conveniently bite sized like a donut hole and with a taste that stradles the line between fry cake and fluffy muffin.

They remind me of my favorite cinnamon sugar muffins only, with a pumpkin twist! Since I’m into all things pumpkin in the fall, it was only a matter of time before I needed to make pumpkin donuts.

This recipe brings brings pumpkin and cinnamon sugar–my two favorite flavors to accompany my morning coffee. Pumpkin Donut Muffins freeze well too, so bake a big batch now and save some for later!

Pumpkin Donut Muffins: bite sized pumpkin muffins topped with a cinnamon and sugar sprinkle! Freeze well too.

Ingredient Notes

  • Pumpkin puree – You need real, canned pumpkin to make this recipe, NOT pumpkin pie mix.
  • Cinnamon – I use both ground cinnamon and allspice in the batter AND more cinnamon in the topping.
  • Unsalted butter – You can sub salted butter if needed, just reduce the salt in the recipe a bit to compensate.

Step by Step Instructions

STEP 1. Make the muffin batter

Beat butter and sugar until it’s creamy, then add the egg, vanilla and pumpkin puree. Add the dry ingredients and blend to combine.

STEP 2. Bake

Fill the cavities of a greased mini muffin tin about half way full. Bake for 10 minutes, then remove the donuts to cool.

STEP 3. Roll in cinnamon sugar

Combine cinnamon and sugar on a plate. Roll the cooled donuts in melted butter, then dip them into the cinnamon sugar, rolling to coat completely.

Enjoy immediately or store in an airtight container. . . or freeze in a ziploc bag! These are so delicious with your coffee in the morning but just as good as a snack or a party food.

Recipe FAQs

Can these be made as regular muffins?

Yup! If using a regular muffin tin, double the recipe and fill the cavities about 2/3 of the way full to get a rounded muffin top that you can dip in melted butter and cinnamon sugar. You’ll need to add a few minutes of baking time, too.

How do you get round mini-muffins?

I use a tablespoon cookie scoop to measure a precise amount of batter into each mini muffin tin. You only want to fill them up HALF the way so they’ll come out with a flat bottom and nicely round on the sides and top.

How long can you keep these in the freezer?

If you’re freezing the donut muffins, they should stay good for up to 3 months. Pull them out of the freezer to thaw at room temperature the night before.

Part donut, part muffin, this Pumpkin Donut Muffins with cinnamon sugar are a fall favorite.

Yield: 24-30 mini muffins

Pumpkin Donut Muffins

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Bite sized Pumpkin Donut Muffins! Roll in butter and cinnamon/sugar! These donut muffins freeze really well too!

Ingredients

For the muffins:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp allspice
  • 1/2 tsp ground cinnamon

For the topping:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. In a mixer, blend butter and sugar until creamy. Add in egg and vanilla, beat until combined. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt, allspice and cinnamon.
  2. Fill cavities of a greased mini muffin pan about half full (I use a metal 1Tbsp scoop). Bake in a 375 degree F oven for 10 minutes. Remove and cool on wire rack.
  3. Meanwhile, mix cinnamon and sugar and a small bowl. In a separate bowl, melt butter.
  4. Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped. Store in an airtight container for up to one week. Or freeze for up to one month.

Notes

  • I use baking spray, such as Pam for Baking, to lightly coat my mini muffin pans.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 52mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 9, 2013

Comments & Reviews

  1. I just made a batch of these omg they are AMAZING!!! so easy to make cooked so beautifully just perfect my 12 yr old loved them too taste just like donuts yum!! I quickly put some in the freezer before we ate them all! 🙂

  2. I pretty much love pumpkin anything and this definitely would not be an exception! haha A great breakfast idea my whole family would enjoy!

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  4. These look yummy! I think you are doing your part by supplying your kiddos with these muffin/doughnuts – brain food! 🙂

  5. Pumpkin donut muffin? The muffin in the title totally makes these healthier right? p.s. 5th grade math is already making me feel uneducated, I can’t imagine what it’ll be like once he’s in middle or high school!

  6. Made these last night. Wow. Easy and delicious. My sweetie seriously ate like five of them within an hour. Donut? Muffin? Who even care. SO. GOOD.

  7. Well Aimee, you know that they say that nutrition is the most important ingredient to success at school 🙂 These “donut muffins” surely qualify! I am dreading high school homework. I was an Electrical Engineer and took LOTS of math but I’m sure I will be absolutely worthless by the time the boys hit high school! I don’t even want to think about it!

  8. I am horrified when my gets get to school and will need help. I think I will stick with the nutrition too. I can practice now with these donuts.

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