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 pumpkin muffin donut holes for a weekend brunch and everyone loved how addictive they were. They remind me of autumn gatherings where the cinnamon sugar gets everyone reaching for seconds.
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) plus 1/2 cup (100 g) for coating
- Light brown sugar, packed: 1/4 cup (50 g)
- Vegetable oil (or melted butter): 1/2 cup (120 ml)
- Eggs: 2 large
- Canned pumpkin puree: 3/4 cup (180 g)
- Milk (dairy or non-dairy): 1/4 cup (60 ml)
- Pure vanilla extract: 1 tsp
- Ground cinnamon (for coating): 1 1/2 tsp
- Unsalted butter, melted: 4 tbsp (60 g)
Instructions
- Prep Oven & 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, light brown sugar, oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Combine Mixtures:
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fill Muffin Pan:
- Scoop batter into prepared mini muffin pan, filling each cup about 3/4 full.
- Bake:
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack.
- Make Coating:
- For the 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 family loves making these on crisp fall mornings, and dipping each muffin hole in the sugar coating makes it a fun kitchen activity together.
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 dairy milk or butter. Substitute plant-based milk and vegan butter for a dairy-free option. Always check labels for allergies.
Nutritional Information
Each donut hole contains about 110 calories, 5 g total fat, 15 g carbohydrates, and 1.5 g protein.
Save Enjoy these warm from the oven with your favorite coffee or tea. They make any gathering feel just a bit cozier.
Kitchen Tips & Answers
- → How do I achieve tender muffin donut holes?
Mix dry and wet ingredients separately, then combine until just incorporated. Avoid overmixing for soft texture.
- → Can I use butter instead of oil?
Yes, melted butter adds richness and works as a substitute for vegetable oil in the batter.
- → Is it possible to make these dairy-free?
Absolutely! Use non-dairy milk and vegan butter to adapt for dairy sensitivities or dietary preferences.
- → Can sweet potato be used instead of pumpkin?
Yes, sweet potato puree can be swapped for pumpkin puree for a different flavor profile.
- → How should leftovers be stored?
Keep in an airtight container at room temperature for up to two days for best freshness.
- → Do these contain gluten or common allergens?
They contain wheat, eggs, and dairy. For gluten-free options, substitute with gluten-free flour blends.