A donut muffin filled with pumpkin and cinnamon flavors, topped with a spiced white chocolate glaze. These mini glazed pumpkin donut muffins are totally irresistible!!
I crave warm muffins in the fall when the weather gets cooler—and I especially crave pumpkin flavored muffins! I love pumpkin muffins with chocolate chips, ones with biscoff streusel, and definitely these donut pumpkin muffins with yummy glaze.
Bite-sized Pumpkin Muffins
I honestly think I could just say “MAKE THESE!” and be done with this post. The pictures really speak for themselves. These Mini Pumpkin Muffins were ‘melt in your mouth’ good. Everyone went nuts over them.
The spiced white chocolate glaze was the perfect topper and made these muffins irresistible! I think I’ll have some ready for the kids today when they get home from school. Major Mom points right there. 😉
What we love most is that they are bite-sized and so delicious. The pumpkin and cinnamon flavors topped with the glaze make them irresistible and perfect for fall. I think you’ll love them!
Ready in Minutes!
These muffins can literally be done in less than 15 minutes, start to finish, which makes them perfect for a quick after school snack or treat to take to a neighbor.
BATTER. With a hand mixer, beat together butter, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Gently stir in the flour.
BAKE. Spray a mini muffin pan (make sure it is greased really well) and fill each about ⅔ full. Bake at 425° for 8-10 minutes. Cool completely before glazing.
GLAZE. In a small pot, melt chocolate, butter, and corn syrup over low heat. Stir constantly until smooth. Add whipping cream and remove from heat. Stir in vanilla. Allow to cool 5 minutes before glazing muffins.
Regular Size Muffins: I love that these donut muffins are about the same size as a donut hole. Perfectly bite sized! To make larger donut muffins all you need is 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.
Storage: These donut muffins store really well. You can keep them covered and store at room temperature for about 5 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.
Sugar Topping: Instead of using a glaze, you can do a sugar topping. After the muffins have cooled a bit brush with butter and then roll in sugar.
For more delicious pumpkin recipes, try these:
- Pumpkin French Toast Bake
- Pumpkin Spice Donut Holes
- No Bake Pumpkin Cheesecakes
- Pumpkin Cinnamon Roll Cake
Mini Glazed Pumpkin Donut Muffins Recipe
- 5 tbsp melted butter
- 2 large eggs
- 1 cup sugar
- 1 cup canned pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp baking powder
- 1 1/4 cups all purpose flour
- With a hand mixer, beat together butter, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Gently stir in the flour.
- Spray a mini muffin pan and fill each about ⅔ full.
- Bake at 425 for 8-10 minutes.
- Cool completely before glazing
Spiced White Chocolate Glaze
- In a small pot, melt chocolate, butter, and corn syrup over low heat. Stir constantly until smooth. Add whipping cream and remove from heat. Stir in vanilla.
- Allow to cool 5 minutes before glazing muffins.
Adapted from homemadecravings.com