Mini Cinnamon Sugar Pumpkin Muffins.

Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!

I make these muffins often and updated the photos in August 2014.

Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!

To me, pumpkin knows no seasons. I sorta kinda eat it all year round if I can find it.  :)

Pumpkin + vanilla Greek yogurt + pinch of cinnamon = best fruit dip ever in my world.  My mom’s pumpkin pie is legendary.  Hands down my favorite fall food EVER.  Pumpkin bread, pumpkin & peanut butter (trust me), pumpkin cream cheese anything, pumpkin oatmeal, pumpkin pie milkshakes (!!!)… I could go on forever.

When I see it on the shelves, I stock up.  I’m a pumpkin hoarder.  So, I’m excited to bring you my first pumpkin recipe of the season.

Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!

Itty bitty teeny tiny baby pumpkin muffins coated in cinnamon sugar. Kind of like a cross between a muffin and a donut. A muffin donut hole, if you will. Except these are whole wheat and are baked, not fried.

I’ve seen 4398579 pumpkin muffins all over the web, cookbooks, magazines etc. I based my recipe off of my Nutella Stuffed Cinnamon Sugar Muffins. And it was a fine choice, I must say. The pumpkin flavor is front and center. They’re a little dense, but not “heavy” tasting.

What’s most important about this recipe is that you make sure to use 100% pure pumpkin, not canned pumpkin pie filling! Libby’s is my favorite.

The muffins aren’t TOO sweet, which is why I dumped them in cinnamon sugar, obviously. They also looked a tad naked without it. Cinnamon sugar is always a necessity, if you ask me.

Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!

Mini Cinnamon Sugar Pumpkin Muffins

Bite-sized treats always just seem to taste better, no?  I threw some into a baggie and had them at work for breakfast this week with my Keurig pumpkin spice coffee.

I’m welcoming fall flavors with open arms.

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Mini Cinnamon Sugar Pumpkin Muffins

Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin donuts from the bakery!

Yield: 20-24 mini muffins

Ingredients:

Mini Muffins

  • 1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 and 1/2 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk

Cinnamon Sugar Coating

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup white sugar
  • 2 Tablespoons ground cinnamon

Directions:

  1. Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside.
  2. In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix.
  3. Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.
  4. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar. Muffins taste best on the same day though they can be stored at room temperature for 3 extra days.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try them regular size as well! 

About 20 minutes, same oven temperature.

Perfect pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!

They’re simply amazing.

Perfect pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!

 

See more pumpkin recipes.

 

 

 

   

103 Responses to “Mini Cinnamon Sugar Pumpkin Muffins.”

  1. #
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    Our Mini Familyposted August 26, 2012 at 8:31 am

    OMG Sally!!! These just made my morning! It totally feels like fall this morning in Boston, and just seeing this made it feel even more like autumn! Love it!

    ~Cathy~

    Reply

    • Sallyreplied on August 26th, 2012 at 8:52 am

      I am having them for breakfast again today! It is cold and rainy in Baltimore- perfect!! Hope you enjoy them!

      Reply

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    Sueposted August 26, 2012 at 8:38 am

    I’m with you. Pumpkin is good at any time of year.

    These look fantastic & a must try!

    Reply

    • Sallyreplied on August 26th, 2012 at 8:52 am

      Sue, pumpkin is a year-round food for me. :) Glad you agree!

      Reply

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    kimberleeposted August 26, 2012 at 8:50 am

    Fantastic! And they don’t contain 80-bagillion cups of sugar! Probably making these now for breakfast.

    Reply

    • Sallyreplied on August 26th, 2012 at 8:53 am

      Yeah! I figured they were semi-healthy because of that lol! Thanks Kimberlee- I hope you enjoy them for breakfast!

      Reply

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    Hayley @ The Domestic Rebelposted August 26, 2012 at 10:24 am

    I was having no qualms about welcoming fall with open arms, party streamers and confetti. But now I’m even more eager for it–these muffins look SO perfect, Sally! I can’t resist cinnamon sugar-anything, so these muffins and the Nutella ones were right up my alley. And hello, a muffin-and-donut-hole-hybrid? Amazeballs!

    Reply

    • Sallyreplied on August 26th, 2012 at 4:19 pm

      Thanks Hayley! I knew you’d love these. I love donut holes and the whole baked-donut-mini-muffin thing is so much fun to play around with! So glad you like them!!

      Reply

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    Stephanie @ Eat. Drink. Love.posted August 26, 2012 at 10:31 am

    Fall is my favorite time of year! And I adore anything with pumpkin! These look so tasty!

    Reply

    • Sallyreplied on August 26th, 2012 at 4:19 pm

      Summer used to be my favorite time of year but I will be embracing the fall this year! I can’t wait. :)

      Reply

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    Erin @ Texanerin Bakingposted August 26, 2012 at 10:47 am

    Sally! Put that pumpkin away. It’s still summer! :) And this, coming from the person who woke up and just HAD to make apple fritters and I could not possibly wait for apple season to actually get here. Had to make them. And they were awesome. And I do not regret it. So um, yeah, fall baking is here! Woohoo. :D

    Love that these are whole wheat. And they look way better with their cute outfit you found for them. Good call!

    Reply

    • Sallyreplied on August 26th, 2012 at 4:20 pm

      Erin – thank you so much! I couldn’t resist. The pumpkin baking had to ensue sooner or later. Apple Fritters… sounds incredible! I hope you post those on your blog because I know I’ll be mouthwatering!

      Reply

      • Erin @ Texanerin Bakingreplied on August 26th, 2012 at 4:24 pm

        I know, I know. I’m just sad the fruit is going away soon! I bet I’ll go to the store tomorrow and it’ll all be gone and I’ll cry and then come home and make a bunch of stuff with pumpkin. Haha. Only three tiny fritters were successful (I had the oil too hot) but they were SO good. And totally whole grain. I was shocked. I’ll make them again soon and post them!

        • Sallyreplied on August 26th, 2012 at 9:02 pm

          I seriously LOVE apple fritters! Haven’t had one in years!

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    Laura Dembowskiposted August 26, 2012 at 11:24 am

    Those are so cute! And the cinnamon sugar is definitely a must. I too love pumpkin and am looking forward to fresh pumpkins hitting the farmers’ markets and grocery stores. Fresh shredded pumpkin makes the best baked goods. I have a muffin recipe that is out of this world. I make is as many times as possible while I can get my hands on pumpkins and freeze them so I don’t run out too soon.

    Reply

    • Sallyreplied on August 26th, 2012 at 4:21 pm

      Thanks Laura – freezing actual pumpkin puree is a genius idea! I used the canned pumpkin and I definitely stock up when I see it on the shelves! I love it. :)

      Reply

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    Trudiposted August 26, 2012 at 11:57 am

    how about pumpkin funnel cake?!! We had one at a local fair & it was the best! With powdered sugar on it of course!

    Reply

    • Sallyreplied on August 26th, 2012 at 4:22 pm

      Trudi- wow! Pumpkin funnel cake sounds INCREDIBLE! Ahh I have never made a funnel cake before but I feel like pumpkin would be my #1 choice!

      Reply

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    Ashley @ Wishes and Dishesposted August 26, 2012 at 12:09 pm

    I love mini versions of anything….they are always cuter :) I eat pumpkin at any given time of the year, also!

    Reply

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    Aimee @ ShugarySweetsposted August 26, 2012 at 12:32 pm

    I’m right there with you when it comes to pumpkin love! Already made one dish, waiting to share though after I empty out my queue of other treats :)

    Reply

    • Sallyreplied on August 26th, 2012 at 4:22 pm

      I can’t wait to see all of your pumpkin recipes Aimee!!

      Reply

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    Ashley @PeaceLoveYumminessposted August 26, 2012 at 2:58 pm

    I just found your blog on foodgawker and so happy! I love finding new blogs that are as pretty as yours and you have a ton of great recipes! Super excited to start following :)

    Reply

    • Sallyreplied on August 26th, 2012 at 4:23 pm

      Ashley- SO SO happy you found my blog! Thank you for the compliments. :) Let me know if you bake anything!

      Reply

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    Averie @ Averie Cooksposted August 26, 2012 at 3:10 pm

    Girl. Freaking out here. First, you just described perfection: ” They’re a little dense, but not “heavy” tasting. The melted butter, pumpkin, & 2 egg yolks lend an incredible amount of moisture too.” YES!!! That is EXACTLY what I want, a dense donut, almost, like the densest banana/pupmkin bread but in donut hole form. I hate that cakey light donut vibe (you know me and baking powder) and these look denser, and just so perfect.

    Next, I too have seen 89898099 recipes for similar items on Pinterest. So much that I went to SIX grocery stores in Aruba last week and had a recipe LIKE THIS bookmarked that was to be my jumping off point next week back home. You read my mind.

    And “cute outfit” indeed :) I LOVE THESE!!!!

    Reply

    • Averie @ Averie Cooksreplied on August 26th, 2012 at 3:32 pm

      P.S. love the lack of any baking soda or powder!! yes!

      and the fact that it’s a no creaming, beating, or fussing with ingredients recipe. A dump, stir, ‘n bake. The best kind of recipe :)

      Reply

      • Sallyreplied on August 26th, 2012 at 3:57 pm

        I am so silly. I forgot to add in the BP to the ingredient list. Averie, your watchful eye is a life-saver. So yes, I know you aren’t a fan but I had to use a leavening agent to make these puppies fluff up.

    • Sallyreplied on August 26th, 2012 at 3:59 pm

      I’m so glad you like these!!! The texture of these muffins was perfect. Moist & rich without being “heavy.” They were light and I loved how I didn’t have to use too much sugar in the actual muffin recipe. I can’t wait to see what kind of pumpkin recipe you come up with back home!!

      Reply

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    luv what you doposted August 26, 2012 at 5:27 pm

    Hooray! Pumpkin season is here. These muffins are so cute. What a great idea to dip them in cin/sugar topping!
    Yum!

    Reply

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    Ashley @ Kitchen Meets Girlposted August 26, 2012 at 6:20 pm

    I’m totally ready for fall baking, and pumpkin is my all-time favorite. And I’m with you: I’m a total pumpkin hoarder. I mean, what happens if I can’t find it at some point, or there’s a pumpkin shortage?? I’ve got to make it through the season (um, YEAR) fully stocked. And these muffins look amazing! I just bought some pumpkin spice coffee this weekend, and with these muffins, I’ll be ready to go!

    Reply

    • Sallyreplied on August 26th, 2012 at 9:02 pm

      I always have at least 4 cans in the pantry at all times! I hoard them lol!

      Reply

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    Dorothy @ Crazy for Crustposted August 26, 2012 at 6:53 pm

    Okay. I think between you and Jocelyn today I’m convinced. I need to make something pumpkin NOW. These have me totally drooling Sally!

    Reply

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    Sally @ Spontaneous Hausfrauposted August 26, 2012 at 8:58 pm

    Aaaaaaaa! I’m so happy to see pumpkin stuff! I’m chomping at the bit for fall!

    Reply

    • Sallyreplied on August 26th, 2012 at 9:03 pm

      you and me the same, Sally! We have a name and a love for pumpkin in common ;)

      Reply

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    Jessposted August 27, 2012 at 1:09 am

    These look soooo good! It is really hard to get pumpkin canned here (in Australia). But I love pumpkin recipes too!

    Reply

    • Sallyreplied on August 27th, 2012 at 11:44 am

      Jess, we have a love for pumpkin in common! I would be so sad without canned pumpkin. Maybe you could try using fresh purreed pumpkin instead?

      Reply

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    Jocelyn @BruCrew Lifeposted August 27, 2012 at 9:39 am

    Yay for fun pumpkin baking already!!! I am so happy to see that others couldn’t wait to start sharing the goodness!! Cinnamon sugar is always the perfect outfit for cute little baked goods!!! Dense muffins happen to be my favorite kind:-)

    Reply

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    Angela @ AnotherBitePleaseposted August 27, 2012 at 1:18 pm

    I am so looking forward to all these fun pumpkin and apple recipes….my fav fall flavors. My boys will love these for breakfast.

    Reply

    • Sallyreplied on August 27th, 2012 at 8:00 pm

      That’s great to hear! I hope you make and enjoy them Angela!

      Reply

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    Sarah K. @ The Pajama Chefposted August 27, 2012 at 7:43 pm

    i’m a pumpkin addict too! these sound amazing.

    Reply

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    Keyia Marmolejoposted August 27, 2012 at 8:26 pm

    Can’t wait to make these. Fall is coming early in our house. Though my hubby wants summer to last a little longer haha :0)

    Reply

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    Reeniposted August 27, 2012 at 9:26 pm

    I am a pumpkin lover too Sally! Truth be known I still have pumpkin from last winter that’s good. These look so scrumptious! Love, love, love the cinnamon sugar topping.

    Reply

    • Sallyreplied on August 28th, 2012 at 9:07 am

      We have a love for pumpkin and fruity desserts in common Reeni :)

      Reply

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    Liz (Little Bitty Bakes)posted August 28, 2012 at 8:21 am

    I came SO close to buying pumpkin in the store the other day but thought it was too soon — now that you’ve gone ahead with it, I’m not afraid, ha! There’s just something so comforting about pumpkin muffins — love these minis!

    Reply

    • Sallyreplied on August 28th, 2012 at 9:30 am

      It’s never too soon, Liz! Go for the pumpkin :)

      Reply

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    Nicky @ Pink Recipe Boxposted August 28, 2012 at 8:55 am

    This is the best fall recipe I’ve seen so far! Pinning and can’t wait to try!

    Reply

    • Sallyreplied on August 28th, 2012 at 9:32 am

      best fall recipe so far!? That is high praise! Thank you so much Nicky!

      Reply

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    Heather@French Pressposted August 28, 2012 at 12:52 pm

    These are the BEST looking muffins I’ve seen! I cannot wait to start my fall baking list:) these will be at the top.

    Reply

    • Sallyreplied on August 28th, 2012 at 4:41 pm

      That is high praise, Heather! Thank you so much! I hope you make them :)

      Reply

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    Erin @ The Spiffy Cookieposted August 28, 2012 at 2:55 pm

    They look so good!

    Reply

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    Lisa @akawestposted September 1, 2012 at 7:42 am

    Pumpkin muffins are always yummy. Yours look delicious. My favorite way to enjoy pumpkin is in soup. http://www.akawest.com/2011/10/pumpkin-soup.html

    Reply

    • Sallyreplied on September 1st, 2012 at 9:04 am

      I’ve never had pumpkin soup! looks incredible Lisa! Thank you for saying hi :)

      Reply

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    Back For Secondsposted September 4, 2012 at 12:00 am

    How did I miss these?? Well, I’m glad I see them now :) you’re right, mini baked goods are the best. Can’t resist them! And that cinnamon sugar topping is just the perfect addition to an already yummy looking muffin. Yum!

    Reply

    • Sallyreplied on September 4th, 2012 at 6:04 am

      Thanks Stephanie! The cinnamon sugar puts them over the top… the best part :)

      Reply

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    dixiendottieposted September 4, 2012 at 12:36 pm

    O my goodness! Everything looks so good! Especially the cinnamon-pumpkin muffins! Great job! Would love if you’d join our Countdown to Fall link party! Hope to see you there! Have a great day! :)
    http://dixie-n-dottie.blogspot.com/2012_09_03_archive.html

    Reply

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    emily tposted September 15, 2012 at 8:49 am

    I saw this recipe yesterday, and it’s all I could think about. I even dreamt about them last night! So I am making these this morning! yay! I can’t wait!

    Reply

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    Erikaposted September 27, 2012 at 10:10 am

    Omg pinned these. I want now!

    Reply

    • Sallyreplied on September 27th, 2012 at 11:36 am

      Hi again Erika! thanks for the pin :)

      Reply

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    Ashley - Baker by Natureposted November 16, 2012 at 5:57 pm

    These look fab, Sally! I’m making a batch of these for the kiddos to munch on @ our family “day before thanksgiving” lunch!

    Reply

    • Sallyreplied on November 17th, 2012 at 2:52 pm

      Let me know how they turn out Ashley! I love these muffins. I haven’t made them in awhile though!

      Reply

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    Sharonposted February 15, 2013 at 7:31 pm

    I’ve made these before, and they were awesome :) I’m planning on making them again very, very soon, except using mashed banana instead of pumpkin to make banana spice mini muffins! One thing I noticed, though – in the ingredients, you only call for one egg, but in the instructions, you call for egg yolks as well.
    Sally, I LOVE your blog so much, I read it almost religiously, xoxo

    Reply

    • Sallyreplied on February 16th, 2013 at 1:38 pm

      Hey Sharon! Wow, thank you for correcting that! How have I gone so long without noticing that? And I love your idea of the banana spice mini muffins! I might need to try that on my own one time. :) I love these mini muffins! I’m so happy you love my blog and find joy reading it. Thanks Sharon!

      Reply

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    Annieposted March 5, 2013 at 12:23 pm

    I just made these and added mini cinnamon chips. Oh my word, they are to die for! Thanks for the recipe!

    Reply

    • Sallyreplied on March 5th, 2013 at 12:48 pm

      Hey Annie! I just LOVE your idea of adding mini cinnamon chips! I’ve never seen mini ones before. I need to try to find them.

      Reply

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    Shannonposted March 11, 2013 at 3:27 pm

    Super yum!! Made these yesterday for breakfast — they’re all gone! I wonder if banana could be substituted for the pumpkin — the consistency is about the same. I have some super ripe bananas right now – I might give it a shot! Keep the yummy recipes coming! :)

    Reply

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    Sandiposted September 15, 2013 at 2:56 pm

    If I don’t have wheat flour, can I use regular all purpose flour?

    Reply

    • Sallyreplied on September 15th, 2013 at 3:08 pm

      Yep, all-purpose flour is just fine. Enjoy!

      Reply

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    Erinposted September 26, 2013 at 3:09 pm

    I don’t know if I’m pumpkin-enough woman for these but I might have to give them a try! I can’t help myself around donuts!

    Reply

    • Sallyreplied on September 26th, 2013 at 4:27 pm

      Oh man I love donuts too, Erin! Let me know if you try these out.

      Reply

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    Alexaposted September 28, 2013 at 12:04 pm

    I’m thinking of making these for my brother’s birthday, and I was thinking of placing a tiny dollop of Nutella in the center like your Nutella-Stuffed muffins. Do you think that I would come across any issues trying to add Nutella?
    Thanks for another fantastic recipe!
    PS. Seriously cannot wait for the cookbook!! The cover looks great!

    Reply

    • Sallyreplied on September 28th, 2013 at 3:40 pm

      Alexa, adding Nutella to the centers of these muffins sounds delicious! I have to try it now. There would be no issues at all. Thanks for your excitement about my book, it means a lot to me!

      Reply

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    Kerryposted October 5, 2013 at 8:32 am

    My daughter and I had a great time making these this morning. They were absolutely delicious…thanks for a great recipe!

    Reply

    • Sallyreplied on October 5th, 2013 at 8:42 am

      Hi Kerry, I’m glad you love them. They are fun to make with little bakers, too!

      Reply

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    Aliziaposted October 9, 2013 at 1:05 pm

    Hey Sally! I’ve been following you for a long time but today is the very first time i’m leaving you a message and also the very first time i’m going to try one of your recipes! yay!

    I just have one little question… i’m a “whole super natural eco foods” freak, and i was wondering if I can make this recipe with fresh pumpkin instead of libby’s canned pumpkin. do you think it’s possible? and should i use the same amount of pumpkin?

    thanks a lot! and keep baking!!! :)

    Reply

    • Sallyreplied on October 9th, 2013 at 4:58 pm

      Thanks for saying hi, Alizia! It’s so nice ot hear from you. I always love to hear from readers (long time and new readers, of course)! You may certianly make your own pumpkin puree at home and use it in this recipe. While I’ve never tried it before myself, I don’t think that would be a problem at all. Let me know how it goes!

      Reply

      • Aliziareplied on October 10th, 2013 at 2:08 pm

        The muffins turned out great, but I asumed grinded pumpkin would be fine, (just like carrot cake) and after reading lot of blogs i have realized i should have cooked it in the oven first. (in my defense, i must say that my country we don’t use pumpkins for baking very often so i had no idea :P)
        But they are good anyways, they look good, the texture is fine and the taste is quite similar to carrot cake :)
        Now i’m baking a pumpkin pie based on your nutella swirlled one, but with out nutella (i know, i know… where’s the fun in that?) let’s see how it turns out!

        • Sallyreplied on October 10th, 2013 at 4:36 pm

          I actually think that your muffins must have been amazing – even though you didn’t use pureed pumpkin. I personally LOVE carrot cake. I just know the pumpkin pie will be delicious, nutella or not!

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    Jenniferposted October 9, 2013 at 10:09 pm

    Hi. These sound great. Would I be able to put them in a cupcake liner but serve more as a “muffin” with the cinnamon sugar coating?

    Reply

    • Sallyreplied on October 10th, 2013 at 10:19 am

      Hi Jennifer! Yes, you sure could bake these in a standard 12-count muffin pan with liners.

      Reply

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    Jenniferposted October 10, 2013 at 12:22 pm

    Thank you so much. Can’t wait to try them out

    Reply

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    Jessposted October 12, 2013 at 10:55 am

    I just made these muffins this morning….SO GOOD! Perfect fall recipe!

    Reply

    • Sallyreplied on October 13th, 2013 at 9:17 pm

      I’m glad you liked them Jess!

      Reply

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    Londonposted October 28, 2013 at 3:37 am

    SALLY! You beautiful, delicious GENIUS! I just made these this evening and I ate three of them before I even got done dipping them in cinnamon-sugar. Um, embarrassingly true story. Also, AWESOME little donut muffins. The pumpkiny taste was PERFECT.

    Reply

    • Sallyreplied on October 28th, 2013 at 10:07 am

      Very happy you love them, London!

      Reply

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    Jenposted November 6, 2013 at 12:12 pm

    OH MY GOD! These look amazing. My almost 4 year old was first obsessed with cinnamon donuts (most Dunkin Donuts stopped carrying them), then in the Fall, he will eat pumpkin (but it’s only November and DD has already switched to Red Velvet); he will LOVE these.

    Do you think I could add a little flax seed to them??

    Happy Baking!
    Jen
    justaddjewelry.etsy.com

    Reply

    • Sallyreplied on November 6th, 2013 at 12:55 pm

      Hey Jen! I can’t believe DD has stopped carrying cinnamon donuts? That’s crazy. I feel like those were a big seller item on the menu. And they have already rolled out their holiday menu. Way too soon if you ask me! Anyway, yes you could add flax seed to these I’m sure. I’ve never tried it before, but I know it would be just fine. Not too much. Maybe 1/4 cup.

      Reply

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    Tina @ Tina's Chic Cornerposted November 8, 2013 at 2:37 pm

    Sally, I made these mini muffins the other day, except I coated them in cinnamon powdered sugar…they are amazingly delicious and were a hit with my family. This is the 3rd doughnut recipe I tried from you and a 3rd success. I blogged about this recipe today, as well as giving you a shout for being my “go-to doughnut guru.” Thanks so much for your wonderful recipes. :)
    http://tinaschic.com/2013/11/pumpkin-doughnut-holes/

    Reply

    • Sallyreplied on November 8th, 2013 at 5:22 pm

      Tina, I’m so happy you are loving my donut recipes! I can’t wait to see your post about these.

      Reply

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    Kimposted December 7, 2013 at 1:02 pm

    Made a double batch of these today and they turned out great! I’m using them as the base for “donut acorns” for our Re-Thanksgiving celebration we have with friends every year. The bottom of the muffin is frosted with nutella and covered with chocolate sprinkles with a little pretzel tucked in for the stem of the “acorn.” So fun and tasty with your pumpkin donut recipe! Thanks for all you do!

    Reply

    • Sallyreplied on December 7th, 2013 at 4:04 pm

      Ok, a couple things Kim – donut “acorns” is such a cute idea (esp with the nutella!). And a Re-Thanksgiving? I’d love to attend one of those! I hope you have a blast.

      Reply

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    Meganposted December 8, 2013 at 8:34 pm

    Delicious! I used applesauce instead of butter. Came out great!!

    Reply

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    Alexisposted December 13, 2013 at 12:12 am

    I made these to take to work yesterday. They were a HIT! They were simple and fun to make, and I got great feedback from them. One of my co-workers said they were the best muffins he had ever tasted! Thanks for sharing!

    Reply

    • Sallyreplied on December 13th, 2013 at 8:46 am

      Best muffins?!? What a compliment! Tell him thank you – and thank you to YOU as well, Alexis. I appreciate you reporting back about them. Love these!

      Reply

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    Martaposted January 6, 2014 at 7:12 pm

    I made these today and they were fantastic. I made a few tweaks based on what I had in the house, and since they came out so amazing I wanted to share with you:

    - light coating of ghee instead of nonstick spray on the tin
    - no pumpkin pie spice so I just added some extra cinnamon, nutmeg and a pinch of ground ginger
    - used 1 1/2 cups all-purpose flour and 1/4 whole wheat flour
    - took the “do not overmix” warning very seriously since I’m new to baking and they came out with almost a whipped appearance, which was great because it created lots of nooks and crannies for the butter/cinnamon/sugar dipping
    - added a bit of confectioner’s sugar to the coating mixture
    - no milk in the house so I used 1/2 cup of half & half
    - regular-size 12-cup muffin tin — amount of dough was perfect

    Thank you for this awesome recipe!

    Reply

    • Sallyreplied on January 7th, 2014 at 10:37 am

      Marta, thank you so much for taking the time to report back and let me know the changes you made and how they were still wonderful! Love the powdered sugar added to the coating. Perfect.

      Reply

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