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!
Table of Contents
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.