Pumpkin Donut Mini Muffins

Mini pumpkin muffins with a buttery cinnamon-sugar coating—like donut holes but baked, not fried!

10 min Serves 24 Medium American

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These easy mini muffins start with a classic pumpkin batter boosted with pumpkin pie spice. After baking, each warm muffin is brushed with melted butter and rolled in cinnamon sugar for a donut-like finish. Perfect for fall breakfasts or Halloween treats.

Directions

In a bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice; whisk together.

In another bowl, whisk the pumpkin, melted ¼ cup butter, vanilla, brown sugar, milk, and eggs until smooth.

Pour the dry mixture into the wet and stir only until incorporated; avoid over-mixing.

Lightly coat a mini muffin tin with olive oil spray.

Using a mini cookie scoop, fill each of the 24 muffin cups with batter.

Bake at 350°F for 14 to 17 minutes until a toothpick inserted in the center comes out clean.

Transfer the muffins to a wire rack to cool slightly while you prepare the topping.

In a small bowl, mix the sugar and cinnamon. In another bowl, melt the remaining ¼ cup butter in the microwave.

While the muffins are still warm, brush each one with melted butter, then roll in the cinnamon sugar until coated. Place back on the rack to cool completely.