Kirbie's Cravings

Mini Pumpkin Donut Muffins

photo of a plate of Mini Pumpkin Donut Muffins
The mini pumpkin donuts I made earlier this week disappeared fast. I decided to make another batch, but as mini muffins. Mini muffins are easier to make. It’s easier to pour into the pan and afterward, I just dusted the tops with a cinnamon sugar mixture.

These were eaten just as quickly. Luckily they are really easy to make, requiring only one bowl and a whisk. I’ll probably be making them again very soon. I really love how they taste. They taste like a healthier version of a sugar cake donut with a touch of pumpkin flavor.

Unfortunately, I only have two pictures to share. I got distracted while taking pictures and forgot to take more. Oops!
Mini Pumpkin Donut Muffins

Mini Pumpkin Donut Muffins

Servings: 24 mini muffins
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
These mini pumpkin donuts are so easy to make - you only need one bowl and a whisk! 


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


  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tsp ground cinnamon


  • Preheat oven to 350°F. Grease mini muffin pan with pam spray.
  • In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, cinnamon and nutmeg. Mix until combined. Mix in pumpkin puree, vegetable oil, milk and vanilla extract.
  • Spoon in batter to muffin pan about 2/3 full. Bake for 10-12 minutes until toothpick inserted comes out clean. Let muffins cool before coating with cinnamon sugar.
  • For the coating: Melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon. Dip top of donuts in melted butter and then dip in the sugar mixture.


Recipe adapted from Stylish Cuisine


Serving: 1mini muffin, Calories: 119kcal, Carbohydrates: 18g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 30mg, Sugar: 12g, NET CARBS: 18g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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22 comments on “Mini Pumpkin Donut Muffins”

  1. These are SO delicious!! I made my 3rd batch last night.
    I halved the recipe & only used 1/4 cup sugar in the batter this time, and bisquick coz was outta flour. Superb! Thank you

  2. thanks for the reply kirbie! i ended up using the recipe for your baked pumpkin doughnuts instead, and they were awesome! here’s my post where i link to you! thanks again! 🙂

  3. YUM these look delicious! have you ever tried baking them in a doughnut pan? i’m thinking of trying that! thanks! 🙂

  4. Thanks for a great recipe! found it on pinterest, made them, and LOVED them! so yummy!

  5. What a great idea! This is another yummy looking pumpkin recipe I have to try this season!

  6. Kirbie,

    These look amazing!! How many mini muffins does the recipe make?

  7. yum, cinnamon sugar!!

  8. These are gorgeous and I’m sure they taste this way too. Great thing I discovered your blog, looking forward to follow you:)

  9. Your donut muffins look delicious. Mini’s are adorable, but dangerous! I could see me popping quite a few of these in my mouth. Pumpkin sounds great with a cinnamon sugar coating. Will have to try these.

  10. These look delicious 🙂 how long do these last after dipping them in butter and the sugar and cinnamon?

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