Mini Pumpkin Donut Muffins are bite-sized treats that are perfect for fall. Dusted with cinnamon sugar these pumpkin mini muffins pair well with milk, coffee or hot apple cider. You will love this mini pumpkin muffins recipe.

If you like cake donuts, you will love these mini pumpkin donut muffins. They remind me of fall just like the cider donuts I get from my local farm bakery.

Springdale Farms is near my house and they have the best doughnuts. I can't resist driving by and stopping in for a quick dozen. They are terrific with a cup of coffee or tea and this pumpkin muffins recipe is a pretty close replica.

These doughnut muffins are baked and not fried like typical cider donuts. But, while still warm, they are rolled in butter and cinnamon sugar making them super delicious. I love that they are small and just two or three bites. Of course, you need to eat more than one!

Ingredients Needed for Pumpkin Mini Muffins

Flour – Use an all-purpose flour for the best results.
Salt – Salt will enhance the flavors in the muffins.
Baking Powder & Baking Soda – These leavening agents will give you fluffy muffins every time.
Cinnamon – This warm spice goes with everything fall!
Oil – Use a light neutral oil like canola. You could also use melted and cooled butter.
Sugar - Sugar will sweeten the muffins and create a sweet topping for the finished donut muffins.
Egg – Use a large egg.
Vanilla Extract – Vanilla also helps to enhance the flavor of the ingredients.
Pumpkin Puree – Look for pumpkin puree, not pumpkin pie filling.
Buttermilk – Add ½ tablespoon of lemon juice or vinegar to regular milk if you don't have buttermilk on hand.

For the topping:

Butter, melted
Granulated Sugar
Cinnamon

Equipment Needed to make Mini Donut Muffins

Mini muffin pan - I use a mini muffin pan so that these muffins turn out more like a donut hole than a regular muffin. If you fill the muffin tins only ¾ full, they will be more rounded like donut holes. If you fill them all the way they will look more like mini muffins with tops. The choice is yours!

Cookie Scoop - This is the best tool to fill the muffin cups. It's easy to do and eliminates any mess.

Liquid Measuring Cup - If you don't have a cookie scoop, you can pour the batter in a measuring cup and gently pour the batter into the muffin tin.

How To Make Doughnut Muffins

In a medium size bowl, mix together flour, salt, baking powder, baking soda and cinnamon.
In another medium size bowl, beat together oil, sugar, egg, vanilla, pumpkin and buttermilk. Mix well.
Slowly add the flour mixture to blend well. Do not over mix.
Fill cavities of a greased mini muffin pan to as full as you want them. Bake in a 375 degree F oven for 10 to 12 or until muffins are golden brown and a toothpick inserted comes out clean. Remove and cool on wire rack.
Meanwhile, mix together sugar and cinnamon in a small bowl. In a separate bowl, melt butter in the microwave.
Dip each muffin top into the melted butter and brush around the muffins with a pastry brush. Then roll into the cinnamon sugar mix. Repeat until all muffins are dipped.
Makes 30 to 36 muffins.

More Muffin Recipes

Double Strawberry Muffins (Made Healthier)
Lemon Muffins Made with Olive Oil
Orange Chocolate Chip Muffins
Almond Joy Muffins from Grumpys Honey Bunch
Mango Muffins from Dizzy Busy and Hungry

Enjoy all the flavors of fall with these sweet bite-sized pumpkin mini muffins.

If you like baking with pumpkin, also try my Pumpkin Spice Cupcakes with Cream Cheese Frosting, Pumpkin Chocolate Chip Cookies or Mini Pumpkin Monkey Breads.

If you like this pumpkin muffins recipe, please leave a 5-star rating.

RECIPE

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5 from 6 votes