These Mini Pumpkin Donut 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! We couldn’t get enough.

Pumpkin donut muffins are such a fun fall treat to make for your family!

Ingredients and notes

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.

ingredients needed to make pumpkin donut 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 family 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

Notes

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.