Pumpkin Donut Mini Muffins
on Sep 25, 2025
These Pumpkin Donut Mini Muffins are bite sized deliciousness! Fluffy pumpkin muffins are dipped in butter and coated in an irresistible cinnamon sugar topping.
These cinnamon sugar pumpkin muffins are what my fall dreams are made of!
The perfect mini pumpkin muffin is dipped into butter then coated in cinnamon sugar for a delightful donut texture in every bite.
These were a hit with everyone in my house and that is no surprise!
Pumpkin donut muffins are such a fun fall treat to make for your family.
Ingredients and notes
Here are the ingredients you will need to make this recipe. The full recipe with step by step instructions can be found at the bottom of this post.
- Canned pumpkin: real pumpkin, not pumpkin pie filling.
- Milk: milk gives a great soft texture to these muffins.
- Butter: for the muffin batter as well as extra for dipping the muffins into before the cinnamon sugar.
- Eggs
- Vanilla extract
- All-purpose flour
- Brown sugar: brown sugar and pumpkin pie spice pair perfectly in this recipe.
- Pumpkin pie spice: to add that delicious pumpkin spice flavor!
- Baking powder and baking soda
- Salt
- Cinnamon & Sugar: for coating the mini muffins
How to make pumpkin donut mini muffins
Step 1: Whisk together the dry ingredients in a mixing bowl: flour, baking powder, baking soda, salt, and pumpkin pie spice.
Step 2: In a separate mixing bowl, whisk together the wet ingredients: pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs.
Step 3: Add the dry ingredients to the wet, and mix until just combined. Do not over mix the batter.
Step 4: Spray a mini muffin tin with cooking spray. Distribute the muffin batter into the 24 mini muffin cups using a mini cookie scoop.
Step 5: Bake the mini pumpkin muffins at 350 degrees for 14-17 minutes, or until a toothpick inserted comes out clean.
Step 6: Remove the muffins onto a wire cooling rack. Stir together the cinnamon and sugar topping in a bowl. Melt the butter in a separate bowl in the microwave.
Step 7: While the muffins are still warm, brush each one with the melted butter using a pastry brush, then roll it in the cinnamon sugar until coated on all sides. Return the mini muffins to the wire cooling rack to cool completely.
Recipe Tip
While you can dunk the muffins into the butter, I prefer using a pastry brush instead to brush the butter on. This allows for a more even distribution as well as ensures that they are not too greasy.
The cinnamon sugar topping adds the best texture to these muffins and makes them taste just like a donut hole.
Make a batch of these for your text fall baking day and watch them disappear!
Storing
Store leftover pumpkin donut muffins in an airtight container. They will keep up to 3 days at room temperature, but I prefer to store mine in the refrigerator so that they last longer (around 1 week). You can also freeze them for up to 3 months!
More Pumpkin Recipes We Love
Pumpkin Donut Mini Muffins
Ingredients
- ¾ cup canned pumpkin
- ⅓ cup milk
- ¼ cup butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the cinnamon sugar topping
- 1/4 cup butter, melted
- 1/2 cup sugar
- 2 teaspoons cinnamon
Instructions
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs.
- Add the dry ingredients to the wet, and mix until just combined. Do not over mix.
- Spray a mini muffin tin with olive oil cooking spray.
- Distribute the muffin batter into the 24 mini muffin cups using a mini cookie scoop.
- Bake the mini pumpkin muffins at 350 degrees for 14-17 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins onto a wire cooling rack.
- Stir together the cinnamon and sugar topping in a bowl. Melt the butter in a separate bowl in the microwave.
- While the muffins are still warm, brush each one first with the melted butter using a pastry brush, then roll the muffin immediately in the cinnamon sugar until coated on all sides. Repeat with the remaining muffins and return them to the wire cooling rack to cool completely once finished.
