Easy Pumpkin Donut Mini Muffins Recipe
There’s something magical about fall flavors, and these Pumpkin Donut Mini Muffins bring that cozy warmth right into your kitchen. With a soft, fluffy center and a perfect cinnamon-sugar coating, these mini muffins combine the best of both donuts and muffins. Perfect for breakfast, a snack, or even dessert, they’re an easy-to-make treat that’s sure to please!
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The Best Pumpkin Donut Mini Muffins Recipe
This Pumpkin Donut Mini Muffins Recipe is an irresistible blend of pumpkin spice, rich buttermilk, and soft muffin batter. The sugar-cinnamon coating adds that iconic donut touch, making them a must-have for any fall-inspired baking spree.
Notes on Ingredients
- Flour: All-purpose flour works best here, providing a perfect structure for your muffins.
- Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. This gives the muffins a smooth and rich pumpkin flavor.
- Pumpkin Spice: The heart of the recipe, this spice blend adds that warm, cozy flavor we love in fall desserts.
- Buttermilk: Buttermilk keeps the muffins soft and moist.
- Sugar Coating: The mixture of granulated sugar and cinnamon gives these muffins their donut-like charm.
How to Make Pumpkin Donut Mini Muffins
- Prepare the batter: Start by preheating your oven to 350°F. Butter and flour your mini muffin cups.
- Mix the dry ingredients: Whisk together flour, baking powder, baking soda, salt, and pumpkin spice in one bowl.
- Mix the wet ingredients: In a smaller bowl, whisk together the buttermilk and pumpkin puree.
- Cream butter and sugar: Beat the softened butter and brown sugar until light and fluffy. Add eggs one at a time, then gradually mix in the dry and wet ingredients.
- Bake: Spoon the batter into muffin cups and bake for 12 to 17 minutes, checking with a toothpick.
- Coat with cinnamon-sugar: After cooling, brush each muffin with melted butter and roll them in a cinnamon-sugar mixture for that irresistible donut finish.
How to Serve Pumpkin Donut Mini Muffins
These muffins are best served warm, fresh out of the oven, with their cinnamon-sugar coating still slightly crisp. Pair them with a cup of coffee or hot chocolate for the ultimate cozy experience.
How to Store Pumpkin Donut Mini Muffins
- At room temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: You can also freeze the muffins. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw and reheat before serving for that freshly baked taste.
FAQs About Pumpkin Donut Mini Muffins
Can I use homemade pumpkin puree?
Yes, but be sure to strain it well so it’s not too watery.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
How can I store extra batter?
Store extra batter in the fridge for up to 2 days or freeze it in an airtight container.
The Best Pumpkin Donut Mini Muffins Recipe
Ingredients
For the Batter:
- 3 cups all-purpose flour plus more for pan
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/3 cup buttermilk
- 1 and 1/4 cups canned pumpkin puree
- 1 and 1/4 sticks 10 tablespoons unsalted butter, softened, plus more for pan
- 3/4 cup light brown sugar
- 2 large eggs
For the Sugar Coating:
- 3/4 cup granulated sugar
- 2 and 1/2 teaspoons ground cinnamon
- 1/4 cup 1/2 stick unsalted butter, melted
Instructions
- Preheat oven to 350 degrees. Butter and flour mini muffin cups.
- To make the batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, checking at 12 minutes. It may take up to 17 minutes to cook through.
- Meanwhile, in a medium bowl combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
