Pumpkin Donut Muffins (Oil Free)

These mini pumpkin donut muffins are super addicting and a great way to start pumpkin baking season. And they are also oil-free! No oil or butter. Instead, I used  the pumpkin puree to keeps these guys light and moist.

I can’t believe it’s October already. Where the heck did September go? September flew by particularly fast because I took on way too many projects. I’m really bad about having idle time. I immediately fill any free time and this last month, I committed to way too many things, leaving me super stressed all month. Hopefully I’ve learned my lesson.

In the past, I’ve gone a little crazy with pumpkin season. I’m going to try to restrain myself this year. I’ve already got a ton of pumpkin recipes on the blog, so I won’t revisit the same ones. Instead, I’m going to try to share some more out of the box ideas and tweak a few of my favorites, like these pumpkin donut muffins. I make them every year but this is the first time I’ve tried making an oil free version.

And I’m thrilled with the results. Yes, they are a little different from the oil version. But these are still super delicious and healthier than the original recipe. These are so easy to whip up and the little miniature size just makes me want to eat twice as many.

Pumpkin Donut Muffins (Oil Free)


  • 3/4 cup granulated white sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 tsp cinnamon
  • 1/2 cup fat free milk
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree

Pumpkin Spice Glaze (optional)

  • 2 cups powdered sugar
  • 1 tsp pumpkin spice
  • 4-6 tbsp water


1. Preheat oven to 350°F. Grease mini muffin pan.
2. In a large bowl, whisk together sugar and egg. Add in remaining donut muffin ingredients. 
3. Mix with a large whisk until batter is almost completely smooth.
4. Spoon in batter to muffin pan about 2/3 full.
5. Bake for 10-12 minutes until toothpick inserted comes out clean. You can leave muffins plain or roll them in cinnamon sugar. You can also top them with pumpkin spice glaze. Make sure to let muffins completely cool before coating or glazing.
6. To make the glaze, add sugar, spice and 4 tbsp of water to a bowl and mix with a spoon until smooth. If glaze is too thick, add a little more water, 1/2 tbsp at a time, until it reaches desired thickness. Spoon glaze on top of muffins and let glaze set before serving. 

All images and content are © Kirbie's Cravings.

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2 comments on “Pumpkin Donut Muffins (Oil Free)”

  1. MMmmmmm, these look SO good. I am all about that fall baking right now, even though it has been super hot in San Diego this summer!!

    • haha, it is def hard to feel the Fall when it’s still so warm. Though it has been getting a little bit colder at night

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