Cinnamon Sugar Mini Pumpkin Donut Muffins
Prep time
Cook time
Total time
Mini pumpkin donut muffins are baked and then coated in a cinnamon-sugar mixture – tastes just like a doughnut!
Recipe type: Breakfast, Dessert
Cuisine: American
Serves: 24
  • 1¾ Cup all purpose flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • ½ Teaspoon cinnamon
  • ½ Teaspoon pumpkin pie spice
  • ⅓ Cup canola oil
  • ½ Cup light brown sugar
  • 1 Large egg
  • 1 Teaspoon vanilla
  • ¾ Cup canned pumpkin (NOT pumpkin pie filling)
  • ½ Cup milk (I used skim)
  • 3 Tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  1. In a bowl, whisk together the flour, baking powder, salt, cinnamon and pumpkin pie spice. In a separate bowl, whisk together the oil, brown sugar, egg, vanilla, pumpkin puree and milk until smooth. Add the dry ingredients and mix just until combined.
  2. Spray a 24 cup mini muffin tin with non-stick spray and scoop 1 oz. of batter into each cup. I used a 1 oz. scoop for even distribution. Bake in a preheated 350 degree oven for approximately 12 minutes or until a cake tester comes out clean.
  3. While the donuts are baking, prepare one bowl with the melted butter and an additional bowl with the sugar and cinnamon combination. Remove the donuts from the oven and allow to cool just enough to handle. Dip the TOP of each donut quickly into the melted butter (so as not to let it get too soggy) and then roll the TOP also in the cinnamon sugar to coat. Enjoy!
Recipe by Wishes and Dishes at