Mini Pumpkin Donut Muffins – Mel’s Kitchen Cafe

These delightful mini pumpkin donut ،ins are dipped in ،er and rolled in cinnamon and sugar. They are soft, fluffy and so yummy!

Completely irresistible, these amazing little ،ins are like a pumpkin-flavored donut ،le smothered in cinnamon and sugar. I dare you to eat just one!

Several pumpkin mini ،ins stacked on each other on plate.

Pumpkin Muffin Batter

This one-bowl ،in batter is wonderfully simple, AND (high five!) it uses a full can of pumpkin.

First, mix together:

  • canned pumpkin
  • granulated sugar + brown sugar
  • oil or melted ،er
  • eggs
  • vanilla

Then, add the dry ingredients (no need to whisk together separately before adding):

  • flour
  • baking powder + baking soda + salt
  • cinnamon + nutmeg + all،e + ،

Pro Tip: you can ditch the individual ،es and sub with about 2 1/2 teas،s pumpkin pie ،e.

Brown sugar, eggs, pumpkin puree and sugar in gl، bowl.
Mixing batter for pumpkin ،ins in gl، bowl with pumpkin puree, eggs, oil, flour and ،es.

Mix the batter together until no dry streaks remain.

Don’t over mix! If you want light and fluffy ،ins, take a gentle approach to mixing the batter.

Whisking pumpkin ،in batter in gl، bowl.

Mini Muffins

Scoop the batter into mini ،in tins and bake until puffy. It won’t take long! The batch makes about 48 mini ،ins.

If that seems like a w،le heck of a lot of ،ins, remember that these babies are bite-size, which means it’s incredibly easy to just be living your life one moment…and then realize you just accidentally inhaled six mini ،ins the next.

Also, don’t use paper liners for the ،ins. They get greasy and weird in the dunking-in-،er process. Plus the ،ins retain a fun and fanciful donut ،le vibe if left unpapered.

Using cookie scoop to portion pumpkin ،in batter in mini ،in tin.
Baked mini pumpkin ،ins in tin.

How to Make Muffins Taste Like Donuts

After the ،ins have baked and cooled, it’s time to donut-tize them.

  1. Dip the top of the mini ،in in melted ،er
  2. Immediately roll the top in cinnamon and sugar

For a thicker coating, roll the top of the ،in around a second time in the cinnamon and sugar. Optional, but highly supported.

Dipping mini pumpkin ،ins in ،er and then in cinnamon and sugar.

The Best Little Muffins

These are easily some of the best ،ins to come out of my kitchen. Even my kids, w، sometimes get a little weary of a mom w، fully em،ces every variation of pumpkin baked goods this time of year (ok, all year long), go crazy for them.

One batch doesn’t last long around here.

These keep for several days, well-covered (the tops of the ،ins do get a bit softer after being stored overnight). And they freeze well, too. But nothing beats them freshly dipped and dunked.

They are cute, fun, festive, and delicious! And if you want an incredibly delicious plain pumpkin mini ،in, just leave off the ،er + cinn/sugar topping. They are perfect!

Half pumpkin mini donut ،in in stack of mini ،ins on white plate.

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Mini Pumpkin Donut Muffins

Yield: 48 mini ،ins

Prep Time: 20 minutes

Cook Time: 11 minutes

Total Time: 31 minutes


  • 15-ounce can (425 g) canned pumpkin puree
  • ½ cup (106 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • ½ cup (113 g) neutral-flavored oil or melted ،er
  • 2 large (100 g) eggs
  • 1 teas، vanilla extract
  • 1 ¾ cups (249 g) all-purpose or w،le wheat flour (see note)
  • 1 ½ teas، ground cinnamon
  • ¼ teas، ground nutmeg
  • ¼ teas، ground ،
  • ¼ teas، ground all،e
  • 1 teas، baking soda
  • 1 teas، baking powder
  • ½ teas، salt


  • 1 cup (141 g) granulated sugar
  • 1 tables، ground cinnamon
  • ½ cup (113 g) melted ،er
  • Preheat oven to 350 degrees F. Lightly grease two mini ،in tins with cooking spray. Set aside.

  • For the ،ins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or ،er, eggs and vanilla until well-mixed.

  • Add the flour, cinnamon, nutmeg, ،, all،e, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.

  • Scoop the ،in batter into the prepared pans, filling about 2/3 to 3/4 full.

  • Bake the ،ins for 9-11 minutes until the tops spring back lightly to the touch. Remove the ،ins from the tin and let cool completely on a cooling rack.

  • For the topping, whisk together the sugar and cinnamon.

  • Dip the top of each ،in in the melted ،er followed by the cinnamon and sugar. (Roll the top of the ،in around a second time in the cinnamon and sugar for a thicker coating, if desired.)

Flour: if using w،le wheat flour, measure with a light hand so the ،ins aren’t dense. I prefer using white w،le wheat or eink،rn wheat flour. The recipe works very well using half all-purpose flour and half w،le wheat flour.
Pumpkin Pie Spice: you can use about 1 tables، pumpkin pie ،e in place of the cinnamon, nutmeg, ، and all،e. 

Serving: 1 mini ،in, Calories: 72kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, C،lesterol: 11mg, Sodium: 91mg, Fiber: 0.5g, Sugar: 6g

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Recipe Source: ،in batter slightly adapted from this favorite recipe (used a combination of brown sugar and white sugar, swapped out pumpkin pie ،e for individual ،es, added ،er and cinn/sugar topping, made them mini-size)

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