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Dream with me about Glazed Pumpkin Donut Muffins with irresistible pumpkin spice packed with melt-in-your-mouth fall flavors and smothered in a sweet donut glaze. Now run to the kitchen!
Serve these little bites of glazed warm fall spices as grab-and-go breakfast muffins, for after-school snacks, or take them to the next church meeting to share. Mini Pumpkin Donut Muffins are perfect for Thanksgiving morning, Christmas morning, or even as a side roll for Halloween night.
Why We Love This Recipe!
- Bite-Sized: These Mini glazed muffins are easy to grab and go!
- 2-in-One: A muffin and a donut recipe in one? Perfection!
- Pumpkin Spice: Let’s face it, we all need one more way to enjoy pumpkin spice in pumpkin season!
Do you crave the flavors of fall when the weather begins to turn? I know I do. In fact, each season seems to bring out a new palette of gorgeous colors and flavors to experiment with. Muffins are just one of the warm and comforting pleasures of the fall season.
Banana Nut Muffins are a staple around here, and now I have this Glazed Pumpkin Donut Muffin to add to the recipe box. -YUM!
Pumpkin Donut Muffins
- Powdered Sugar | Powdered sugar makes the sweet glaze silky smooth.
- Milk | Whole milk is the consistency that works best for this glaze.
- Pumpkin Pie Spice | Just a pinch adds pumpkin spice flavor to the glaze.
Variations and Substitutions
How To Make Glazed Donut Muffins with Pumpkin Spice
The best part is the small size of Pumpkin Spice Mini Donut Muffins allows you to cook even more deliciousness to share while getting the maximum coverage of sticky sweet glaze in each decadent bite. Guaranteed, you’ll fall for them every time!
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Step 1 | Batter
Let’s get started by preheating the oven and spraying the muffin tin with non-stick cooking spray.
Then take out a large mixing bowl and measure the dry ingredients into the bowl. Whisk those until combined.
Now grab your melted butter, eggs, and pumpkin puree, measure, and mix those into the large bowl.
Step 2 | Bake
Use a mini-ice cream scoop or batter scoop to perfectly portion the muffin batter to the mini muffin pan one by one. Pop them into the preheated oven and cook as directed in the recipe card.
Now is the time to take out your wire cooling rack and some parchment paper. Place a large sheet of parchment on the counter and set the rack on top.
Then, when a toothpick inserted into the center of a muffin comes out clean, remove the golden donut muffins from the oven. Stop and enjoy the fall aroma of the mini muffins, then allow them to cool completely.
While impatiently waiting, get your sticky sweet glaze ready.
Step 3 | Glaze
Measure and whisk the confectioners’ sugar together and just a pinch of the pumpkin spice into a medium bowl. This spice is optional, but I think it really ties all the flavors together!
Add the milk slowly while you stir the glaze until the desired consistency is reached. It should be smooth and silky while runny enough to dip the muffins in.
Are the mini pumpkin donuts cool? When they are, get ready for the fun part… the dip. Using a fork, dip each mini muffin into the glaze mixture and place them on the wire rack until the glaze sets.
-Yes, you can run your finger through the drips of pumpkin pie spice glaze. After all, someone has to be the taste tester, right?
In a hurry? Go ahead and pop them into the fridge to speed up the setting of the glaze.
Regular-Sized Muffins: These donut muffins are about the same size as a donut hole. Perfectly bite-sized! To make a full-sized muffin, you only need a regular-sized muffin tin. Fill the cups about ¾ of the way and increase to bake time to about 25-30 minutes. Insert a toothpick to check for doneness.
Adjust Glaze Consistency: If the glaze is too thick, add a little more milk until it’s the right consistency. A really thin glaze will drip right off the tops of the cooled muffins. If you put too much milk in, add extra powdered sugar to thicken.
Of course, you can. Use Measure-to-Measure or Cup-for-Cup for a gluten-free alternative to flour for best results. The rest of the ingredients should all naturally be gluten-free.
Great idea! Use a donut pan to shape these donuts into the homemade mini pumpkin muffins version of Krispy Kreme Pumpkin Donuts. You can even make these into glazed pumpkin muffin tops.
Absolutely. Use a donut hole pan and the same directions as for the mini muffin tin to make homemade pumpkin donuts and donut holes, too.
Okay– go grab an ice-cold glass of milk and take a bite! Welcome to all things pumpkin this fall season!
Storage: Cover with foil or plastic wrap and store the mini muffin pumpkin doughnuts covered at room temperature or in an airtight container in the refrigerator for 3 to 4 days.
Freeze: You can also freeze the pumpkin spice donut muffins– unglazed for about 2 months. Flash freeze them first by placing them on a baking sheet and putting them in the freezer for a few hours. Once firm, transfer them to a freezer-safe container.
More Pumpkin Recipes
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Glazed Pumpkin Donut Muffins
Pumpkin Donut Muffins
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup butter, melted (1 stick)
- 2 large eggs
- 2 cups pumpkin puree
- 1 cup powdered sugar
- 3 teaspoon milk
- Pinch pumpkin pie spice
Pumpkin Donut Muffin
- Preheat the oven to 350°F. Spray a mini muffin pan with cooking spray. Set aside.
- In a large mixing bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice, granulated sugar, and brown sugar.
- Mix in butter, eggs, and pumpkin puree until smooth.
- Use a spoon or cookie scoop to fill each muffin cup with batter ¾ full. Bake for 8 minutes or until a wooden pick inserted into the center our mostly clean or with a few crumbs.
- While muffins are cooling, whisk together powdered sugar, a pinch of pumpkin pie spice (optional), and milk (slowly adding milk and stirring until desired consistency) until the glaze until smooth.
- Once cooled, dip each one into the glaze and return to the cooling rack. After each one is glazed, let the glaze set up.You can place the refrigerator to speed up the process if desired.
- If the glaze is too thick add more powdered sugar until it’s the right consistency. A thin glaze will drip right off the donut holes. If you have put too much milk in then add extra powdered sugar to thicken.
- You can skip the glaze to avoid the extra hassle and the donut holes will taste just as good. Dipping in cinnamon or pumpkin spice sugar is delicious too.
- Store covered and store at room temperature or in the refrigerator for 3 to 4 days.
- You can also freeze them, unglazed, for about 2 months. Flash freeze them first by placing them on a baking sheet and putting them in the freezer for a few hours. Once firm transfer them to a freezer-safe container.
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.