🎃 Pumpkin Donut Holes
Tiny bites of fall happiness — soft pumpkin donut holes rolled in cinnamon sugar, warm from the oven and impossible to stop eating. Perfect with morning coffee, late-night cravings, or that “I just need something cozy” feeling.
Yield: 24 mini muffins Prep: 20 min Cook: 15 min Total: 35 min
🍂 Ingredients
Dry:
1 ¾ cups all-purpose flour
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
⅛ tsp ground cloves
2 tsp baking powder
½ tsp salt
Wet:
¾ cup pumpkin puree
½ cup milk
½ cup brown sugar
⅓ cup canola oil (or melted coconut oil)
1 large egg
1 tsp vanilla extract
For Dipping:
4 tbsp unsalted butter, melted
Cinnamon Sugar Coating:
⅔ cup sugar
2 tbsp ground cinnamon
🔥 Instructions
Preheat oven to 350°F and grease a mini muffin pan.
Mix dry ingredients in one bowl (flour, spices, baking powder, salt).
Whisk wet ingredients in another bowl (pumpkin, milk, brown sugar, oil, egg, vanilla).
Combine wet and dry just until smooth — don’t overmix.
Scoop batter into muffin cups, filling ¾ full.
Bake 10–12 minutes, until a toothpick comes out clean.
Cool for 2 minutes, then roll each warm muffin in melted butter, followed by the cinnamon sugar mixture.
Set on a wire rack to finish cooling… if you can wait that long.
💡 Muse’s Note:
Add a maple glaze drizzle or a pinch of sea salt on top for your own cozy twist. They also freeze beautifully — if you don’t eat them all first.