Pumpkin Spice Doughnut Hole Muffins

Wow, guess what I found! Pumpkin Spice Doughnut Hole Muffins are my new favorite treat. They smell so good. I tried them last week, and oh my goodness, I fell in love. They are soft and sweet. I can’t stop thinking about them. I want them every single day now. They taste like cozy fall mornings. The sugar on top makes me smile. You should try them too. Bake them at home or find them in the store. Let’s enjoy them together!

Why You’ll Love This Recipe

• Perfect for Fall and Holidays: These muffins bring warm pumpkin spice flavor to every bite — ideal for fall gatherings or holiday mornings.
• No Frying Needed: Get all the flavor and texture of a doughnut hole without the mess and effort of deep frying.
• Small and Shareable: Bite-sized muffins that are easy to share or pack for a quick treat.
• Freezer-Friendly: Make a batch ahead and freeze them — a great option for busy weeks.
• Soft and Moist: Thanks to pumpkin puree, vegetable oil, and milk, these muffins stay tender for days.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: About 30 minutes

Servings:
This recipe makes about 24 mini muffins — enough for a group of 8 to 10 people. You can double the recipe if you’re serving a crowd.

Difficulty:
Very simple — suitable for beginners and fun for experienced bakers who want a quick, satisfying treat.

Required Kitchen Tools

Before you begin, gather these essential kitchen tools:

• Mini Muffin Pan: A must for baking these bite-sized treats.
• Mixing Bowls: For combining dry and wet ingredients separately.
• Whisk and Spatula: To mix and fold the batter smoothly.
• Measuring Cups and Spoons: For accurate measurements.
• Pastry Brush (Optional): Helpful for brushing melted butter when applying the cinnamon-sugar coating.

Ingredients for Pumpkin Spice Doughnut Hole Muffins

Here’s what you’ll need for the muffins and the topping (exact measurements will be in the recipe card at the end):

Dry Ingredients:

• All-purpose flour – Provides structure to the muffins.
• Granulated sugar – Adds sweetness and helps keep them soft.
• Brown sugar – Brings extra moisture and a hint of molasses flavor.
• Baking powder & Baking soda – Leavening agents for lightness.
• Salt – Enhances all the flavors.
• Ground cinnamon, nutmeg, ginger – Classic warm spices that give the muffins their pumpkin spice identity.

Wet Ingredients:

• Unsalted butter (melted) – For richness.
• Pumpkin puree – The star ingredient, adding moisture and flavor.
• Vegetable oil – Keeps the muffins soft and tender.
• Milk – Smooths out the batter.
• Egg – Binds everything together.
• Vanilla extract – Adds depth to the flavor.

For the Topping:

• Melted butter – Helps the cinnamon sugar stick.
• Granulated sugar and ground cinnamon – For rolling the baked muffins and creating that doughnut-like finish.

Variations for Pumpkin Spice Doughnut Hole Muffins

Here are a few easy ways to customize these muffins to suit your preferences:

• Add Chocolate Chips: Fold in mini chocolate chips for a sweet twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend. Check that it’s a 1:1 substitute.
• Dairy-Free Version: Swap out milk for almond or oat milk, and use dairy-free butter alternatives.
• Add Nuts: Mix in finely chopped pecans or walnuts for extra texture.
• Maple Flavor: Add 1 tablespoon of maple syrup to the wet ingredients for added depth.

How to Make Pumpkin Spice Doughnut Hole Muffins: Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Pan

Start by preheating your oven to 350°F (177°C).
Lightly grease a mini muffin pan or line it with paper liners if you prefer easy cleanup.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger

Set aside. This helps ensure that the leavening agents and spices are evenly distributed.

Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk together:

• Melted unsalted butter (slightly cooled)
• Pumpkin puree
• Vegetable oil
• Milk
• Egg
• Vanilla extract

Whisk until smooth and fully combined.

Step 4: Mix Wet and Dry Ingredients Together

Slowly add the dry ingredient mixture to the wet mixture.
Use a spatula or wooden spoon to gently fold everything together until just combined — do not overmix, or the muffins may become dense.

Step 5: Fill the Muffin Pan

Spoon the batter evenly into the prepared mini muffin pan, filling each cup about 3/4 full.
Tip: A small cookie scoop makes this easy and keeps the muffins a uniform size.

Step 6: Bake

Place the pan in the preheated oven and bake for 12 to 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
The tops should look set and slightly golden.

Step 7: Cool Slightly Before Coating

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
They should still be warm when you apply the topping — this helps the butter and cinnamon sugar stick properly.

How to Coat Pumpkin Spice Doughnut Hole Muffins

The final step is what makes these muffins feel like doughnut holes — a buttery cinnamon-sugar coating. Here’s how to do it:

Step 8: Prepare the Coating

In a small bowl, mix together:

• Granulated sugar
• Ground cinnamon

In a separate bowl, have melted butter ready.

Step 9: Dip and Roll

Working one muffin at a time:

1. Dip each warm muffin into the melted butter, coating it lightly but evenly.
2. Roll the buttered muffin in the cinnamon-sugar mixture until well coated.

Tip: If you prefer a lighter coating, you can brush the muffins with butter using a pastry brush before rolling them in sugar.

Serving Suggestions

Pumpkin Spice Doughnut Hole Muffins are versatile and can be served in many ways:

• Breakfast or Brunch: Add to a breakfast spread with coffee, tea, and fruit.
• Snack: A cozy afternoon treat paired with hot chocolate, chai, or apple cider.
• Dessert: Serve warm with a dollop of whipped cream or vanilla ice cream.
• Party Platter: Arrange them on a platter for fall-themed gatherings, baby showers, or holiday events.

These muffins are best enjoyed slightly warm, when the cinnamon-sugar coating is still soft and fragrant.

Storing Pumpkin Spice Doughnut Hole Muffins

To keep your muffins fresh and delicious, follow these storage tips:

• Room Temperature: Store in an airtight container at room temperature for 2 to 3 days.
• Refrigerate: If you need them to last longer, refrigerate for up to 5 days. Bring them to room temperature before serving or warm slightly in the microwave.
• Freeze: Place muffins in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container for up to 2 months.
• Reheating Frozen Muffins: Thaw overnight in the fridge, or microwave individual muffins for 10-15 seconds until just warm.

Nutrition Information

Here’s an approximate nutrition breakdown for 1 mini muffin, based on a batch of 24 muffins:

Nutrient	Amount (Per Muffin)
Calories	110
Total Fat	6g
Saturated Fat	3g
Carbohydrates	14g
Fiber	0.5g
Sugars	9g
Protein	1g
Cholesterol	15mg
Sodium	65mg

Note: Nutrition information is estimated and may vary depending on ingredient brands and serving sizes.

Pumpkin Spice Doughnut Hole Muffins FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree, not pumpkin pie filling. The pie filling contains added sugar and spices, which would alter the flavor and sweetness of the muffins.

2. Can I make these in a regular muffin pan?

Yes, you can bake them as regular muffins, but you’ll need to adjust the bake time to about 18-20 minutes. Check doneness with a toothpick inserted in the center.

3. Can I skip the cinnamon-sugar coating?

Absolutely. The muffins are delicious on their own. You can also dust them lightly with powdered sugar instead if you prefer a simpler finish.

4. How do I make them ahead of time?

You can bake the muffins a day ahead and store them at room temperature in an airtight container. Coat them with butter and cinnamon sugar just before serving to keep them fresh and crisp.

5. Can I freeze them with the coating on?

You can freeze them fully coated, but for the best texture, it’s better to freeze the muffins without the coating and add the butter and cinnamon sugar after thawing and reheating.

Conclusion

These Pumpkin Spice Doughnut Hole Muffins are a simple way to bring warm, spiced flavors to your table without complicated steps. Soft, moist, and perfectly coated in cinnamon sugar, they offer all the comfort of fall baking in a tiny, shareable form. Whether you’re making them for breakfast, a snack, or a cozy dessert, they’re sure to be a favorite.

If you try these muffins, feel free to adjust the spices to your taste, and enjoy them warm for the best experience. Happy baking!