Save Tender, bite-sized pumpkin muffins coated in cinnamon sugar, combining the cozy flavors of pumpkin spice with the fun of donut holes. Perfect for breakfast, snacks, or dessert.
I first made these for a fall brunch, and everyone reached for seconds before the coffee even finished brewing. Their light texture and addictive pumpkin spice flavor make them impossible to resist!
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/4 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Ground cloves: 1/4 tsp
- Granulated sugar: 1/2 cup (100 g) for batter, plus 1/2 cup (100 g) for coating
- Light brown sugar: 1/4 cup (50 g), packed
- Vegetable oil: 1/2 cup (120 ml) or melted butter
- Eggs: 2 large
- Pumpkin puree: 3/4 cup (180 g), canned
- Milk: 1/4 cup (60 ml), dairy or non-dairy
- Pure vanilla extract: 1 tsp
- Ground cinnamon (for coating): 1 1/2 tsp
- Unsalted butter: 4 tbsp (60 g), melted
Instructions
- Prep Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients:
- In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Combine Mixtures:
- Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
- Fill Muffin Pan:
- Scoop the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
- Bake Muffins:
- Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool Muffins:
- Allow muffins to cool for 5 minutes in pan, then transfer to a wire rack.
- Make Cinnamon Sugar Coating:
- Combine granulated sugar and cinnamon in a small bowl. Dip each muffin hole in melted butter, then roll in the cinnamon sugar mixture to coat completely.
- Serve:
- Serve warm or at room temperature.
Save My kids love helping roll these warm muffins in cinnamon sugar, and it's become a weekend baking tradition every autumn.
Required Tools
Mini muffin pan, mixing bowls, whisk, measuring cups and spoons, cooling rack, small bowls for coating.
Allergen Information
Contains wheat (gluten), eggs, and dairy if using milk or butter. For dairy-free, substitute plant-based milk and vegan butter.
Nutritional Information
Each donut hole has about 110 calories, 5 g total fat, 15 g carbohydrates, and 1.5 g protein.
Save Enjoy these donut holes with your morning coffee or pack them in lunchboxes for a cozy autumn treat!
Recipe Questions
- → Can I substitute pumpkin puree with another ingredient?
Yes, you can use sweet potato puree for a similar texture and flavor.
- → How do I achieve a soft texture?
Mix wet and dry ingredients until just combined, avoiding overmixing to keep the muffin holes tender.
- → Is dairy-free possible for this treat?
Absolutely, substitute plant-based milk and vegan butter for a dairy-free option.
- → Which spices create the autumn flavor?
Cinnamon, nutmeg, ginger, and cloves blend together for classic pumpkin spice warmth.
- → What tools are essential for preparation?
You'll need a mini muffin pan, mixing bowls, whisk, measuring cups, and a cooling rack.
- → How long can leftovers be stored?
Leftovers stay fresh for up to two days in an airtight container at room temperature.