Pumpkin Spice Donut Muffins

A delicious and easy pumpkin spice donut holes recipe made with pumpkin pie mix.

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5 from 1 vote

Hi PinkWhen readers! I am so excited to be here! I feel so honored to be a new monthly contributor at PinkWhen and I can’t wait to share some of my recipes with you all! If you are looking for more recipes or crafts, I hope you stop over at my blog Old House to New Home.

I am one of those (sometimes annoyingly so) people that absolutely love fall. I love the weather, the holidays it brings, and most especially, the food! Give me a pumpkin or apple dessert and I am a happy girl. So when deciding what to make for you all, I knew I wanted to stick with the fall theme, and nothing is more fall than pumpkin.

Pumpkin Spice Donut Holes Recipe

Once I narrowed it down to something pumpkin, deciding on donuts was not a hard decision! When I was pregnant with my daughter two years ago, I became obsessed with donuts. I had my husband running to the store for donuts all the time! Despite my love for them,  I have never attempted to make donuts homemade, and boy, was I missing out!

I love this recipe because it is a hybrid between donuts and muffins and since there is no yeast involved, anyone can make these and in a short period of time! I whipped these out during nap time today and still had time to clean up! Better yet, these don’t require a donut pan or frying, they just bake up deliciously in a mini muffin pan!

Try these for your next Saturday breakfast or if you want to take a special treat in for your co-workers…they surely won’t be disappointed!

How to Make Pumpkin Spice Donut Holes

Pumpkin Spice Donut Muffins

Adapted from: A Step In The Journey

Ingredients:

• 1 3/4 cups flour
• 2 tsp. baking powder
• 1/2  tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 cup canola oil
• 1/2 cup brown sugar, packed
• 1 egg
• 6 oz. pumpkin puree
• 1/2 cup milk
• 1 tsp. vanilla extract

For the topping:

• 1/2 stick butter, melted
• 1 cup sugar
• 2 tsp. cinnamon
• 1 tsp. pumpkin spice

Steps for Making Donut Holes

1. Preheat oven to 350 degrees and then grease a mini muffin pan with cooking spray.

2. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined.

3. Mix wet ingredients into the dry ingredients until no lumps remain. Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have the remaining batter for the next batch.

4. While they cook, melt butter in a microwave-safe bowl and then in a separate bowl, whisk together the sugar, cinnamon, and pumpkin spice.

Pumpkin Spice Donut Recipe Tips

These are so good you are going to want to eat them all straight from the oven, but if you are making them for a future date, I recommend waiting to cinnamon and sugar them until right before you serve them. The cinnamon and sugar ¨melts” over time into more of a glaze and the donuts lose their crispness. They still taste delicious, but the texture will be different.

How to Store

Store the donuts in an airtight container in a cool dry space out of direct sunlight for up to 5 days.

• Easy Weekday Breakfast Muffins
• Healthy High Protein Breakfast Recipes

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5 from 1 vote

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Pumpkin Spice Donut Holes

A delicious and easy pumpkin spice donut holes recipe made with pumpkin pie mix.

Course Breakfast

Cuisine American

Prep Time 10 days

Cook Time 15 days

Servings 24

Calories 876kcal

Author Jennifer West

Ingredients

• 1 3/4 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup canola oil
• 1/2 cup brown sugar packed
• 1 egg
• 6 oz pumpkin puree
• 1/2 cup milk
• 1 tsp vanilla extract

Pumpkin Spice Donut Holes Topping

• 1/2 stick butter
• 1 cup butter melted
• 1 cup sugar
• 2 tsp cinnamon
• 1 tsp pumpkin spice

Instructions

• Preheat oven to 350.
• Grease a mini muffin pan with cooking spray.
• Whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
• In a separate bowl whisk together oil, brown sugar, egg, pumpkin, and milk until well combined.
• Mix wet ingredients into the dry ingredients until no lumps remain.
• Fill mini muffin cups to the top and then bake 10-12 minutes or until toothpicks come out clean. Save the remaining batter for the next batch.
• While baking, melt butter in a microwave-safe bowl and then in a separate bowl whisk together the sugar, cinnamon, and pumpkin spice.
• Remove donuts from the oven and allow to cool. Then roll muffins in butter. Spoon cinnamon and sugar mixture over the muffin until coated on all sides. Repeat with remaining muffins.

Nutrition

Calories: 876kcal | Carbohydrates: 84g | Protein: 6g | Fat: 59g | Saturated Fat: 26g | Cholesterol: 131mg | Sodium: 560mg | Potassium: 303mg | Fiber: 2g | Sugar: 53g | Vitamin A: 5665IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

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