Pumpkin Spice Donut Muffins are the perfect fall breakfast or dessert! Everyone will love this easy pumpkin recipe!
Pumpkin Spice Donut Muffins are my absolute new favorite fall snack. I am one of those (sometimes annoyingly so) people that absolutely love fall. I love the weather, the holidays it brings, and most especially, the food! Give me a pumpkin or apple dessert and I am a happy girl. I just recently splurged and bought some expensive cinnamon from a great spice store and I am even more excited for fall baking now! I have been eagerly awaiting September to bust out my fall decor, although some pieces may have crept out a little earlier…like in August. Don’t judge me please.
When I was pregnant with my daughter a few years ago, I became obsessed with donuts. I had my husband running to the store for donuts all the time! Despite my love for them, I have never attempted to make donuts homemade, and boy, was I missing out! These homemade Pumpkin Spice Donut Holes are a cross between a mini muffin and a donut. If you eat them the day they are made, they are more donut like, while if you eat them the next day, they are more of a dense muffin. Either way, you can’t go wrong, although I prefer them the same day they are made.
These Pumpkin Spice Donut Muffins are my favorite fall treat and I can’t wait to bake up a batch soon!
Sorry guys, I have no idea why this recipe won’t align on the left!
- Makes 30 mini donuts
- 1 3/4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 cup canola oil
- 1/2 cup brown sugar, packed
- 1 egg
- 6 oz. pumpkin puree
- 1/2 cup milk
- 1 tsp. vanilla extract
- For the topping:
- 1/2 stick butter, melted
- 1 cup sugar
- 2 tsp. cinnamon
- 1 tsp. pumpkin spice
- Preheat oven to 350 degrees and then grease a mini muffin pan with cooking spray.
- Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix wet ingredients into the dry ingredients until no lumps remain.
- Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch.
- While they cook, melt butter in a microwave safe bowl and then in a separate bowl, whisk together the sugar, cinnamon, and pumpkin spice.
- Remove donuts from oven and then remove from muffin tin. Let cool for a few minutes until they are warm, but not hot, to the touch and then roll the muffin in the butter. While holding the muffin over the cinnamon sugar bowl, spoon sugar mixture over the muffin until coated on all sides. Repeat with remaining muffins.
- These are so good you are going to want to eat them all straight from the oven, but if you are making them for a future date, I recommend waiting to cinnamon and sugar them until right before you serve them. The cinnamon and sugar ¨melts" over time into more of a glaze and the donuts lose their crispness. They still taste delicious, but the texture will be different.
Adapted from: A Step In The Journey