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Pumpkin Spice Donut Muffins

Baked Pumpkin Donut Holes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30 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


  1. Preheat oven to 350 degrees and then grease a mini muffin pan with cooking spray.
  2. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
  3. 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.
  4. 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.
  5. While they cook, melt butter in a microwave safe bowl and then in a separate bowl, whisk together the sugar, cinnamon, and pumpkin spice.
  6. 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.
  7. 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.
  8. Enjoy!