The Best Pumpkin Donut Mini Muffins Recipe
These Pumpkin Donut Mini Muffins are the perfect fall treat! Soft and fluffy on the inside, with a warm blend of pumpkin spice flavors, they’re finished off with a buttery cinnamon-sugar coating that gives them a delicious donut-like taste. Made with simple ingredients like all-purpose flour, canned pumpkin puree, and buttermilk, these mini muffins are easy to bake and great for breakfast, snacks, or even dessert. Best enjoyed fresh from the oven, they capture the cozy essence of autumn in every bite!
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.
Notes
If you have extra batter, bake in an additional mini muffin pan or save for later.