Go Back

Mini Pumpkin Donut Muffins

Yield: 48 mini muffins
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes

Ingredients

Muffins:

  • 15-ounce can (425 g) canned pumpkin puree
  • ½ cup (106 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • ½ cup (113 g) neutral-flavored oil or melted butter
  • 2 large (100 g) eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (249 g) all-purpose or whole wheat flour (see note)
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Topping:

  • 1 cup (212 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ cup (113 g) melted butter

Instructions 

  • Preheat oven to 350 degrees F. Lightly grease two mini muffin tins with cooking spray. Set aside.
  • For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or butter, eggs and vanilla until well-mixed.
  • Add the flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
  • Scoop the muffin batter into the prepared pans, filling about 2/3 to 3/4 full.
  • Bake the muffins for 9-11 minutes until the tops spring back lightly to the touch. Remove the muffins from the tin and let cool completely on a cooling rack.
  • For the topping, whisk together the sugar and cinnamon.
  • Dip the top of each muffin in the melted butter followed by the cinnamon and sugar. (Roll the top of the muffin around a second time in the cinnamon and sugar for a thicker coating, if desired.)

Notes

Flour: if using whole wheat flour, measure with a light hand so the muffins aren’t dense. I prefer using white whole wheat or einkhorn wheat flour. The recipe works very well using half all-purpose flour and half whole wheat flour.
Pumpkin Pie Spice: you can use about 1 tablespoon pumpkin pie spice in place of the cinnamon, nutmeg, ginger and allspice. 
Storing: these keep for several days in a covered container at room temperature (the tops of the muffins do get a bit softer after being stored overnight). They can also be frozen in freezer bags or a freezer-safe container.