Pumpkin “Donut Hole” Muffins (Dairy and Egg-Free)

If you love cozy fall flavors, you’re going to adore these Pumpkin “Donut Hole” Muffins! Made with whole wheat flour, no dairy or eggs, and finished with a roll in pumpkin spice sugar, these mini muffins are a healthier twist on a fun seasonal treat—and the perfect recipe to bake with kids.

Kids in the Kitchen:

• Measure and mix the dry ingredients: depending on the age or your child and/or how much time you have to bake, you may want to measure many of the ingredients before inviting your child to bake with you. You can leave a couple things for your child to measure, such as the baking powder and salt.
• Use a large bowl. Mixing in a large bowl means less mess when cooking with kids. I try and always and demonstrate what speed I’d like kids to stir before letting them have a turn. Most likely, their mixing will result in at least a little spillage, but that’s ok. With practice, kids will eventually learn to better control the spoon or spatula.
• Topping: Kids will love to mix the spiced sugar together then roll each mini muffin to coat. 

Subs and Tips for Making Pumpkin “Donut Hole” Muffins:

• Flour: I like to use a mix of whole wheat and all purpose flours in this recipe. However, you can use all whole wheat or all purpose if you prefer. Whole wheat absorbs more liquid, so reduce the amount by 1/4 cup.
• Gluten-free: You can use a gluten-free flour blend to make these muffins gluten free. I recommend the King Arthur brand. 
• Want to make your own Pumpkin Spice Blend to have on hand? Linked an easy recipe for you HERE. You can also just use cinnamon in this recipe or a combo of cinnamon, a little nutmeg, and a pinch of ground ginger.
• Helpful tools: Unbleached parchment paper liners, cookie scoops (in picture below), and my favorite muffin tin are listed in my Baking Essentials list on Amazon HERE.

Pumpkin "Donut Hole" Muffins (Dairy and Egg-free)

Mini muffins that taste just like pumpkin donut holes.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 mini muffin tin I prefer silicone or non-stick

Ingredients

  

• 1 1/4 cups whole wheat flour see note for flour subs
• 1 1/4 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 2/3 cup pumpkin puree (canned pumpkin)
• 1/4 cup neutral oil (avocado or vegetable)
• 2 Tbsp maple syrup
• 1/3 cup packed light brown sugar
• 1 cup milk (any kind) I use unsweetened vanilla almond milk

Topping (optional)

• 1/4 cup granulated sugar
• 1/4 tsp pumpkin pie spice or cinnamon
• avocado oil spray or 1/4 cup melted vegan or regular butter

Instructions

 

• Heat the oven to 350 degrees. Spray a mini muffin tin generously with oil spray or use paper liners. (This recipe makes about 30 mini muffins, so if you have a 2nd mini muffin tin, you can use that, or you can bake the remaining batter after the first batch comes out.)
• In a medium bowl, whisk the flours, baking powder, salt, and pumpkin spice to combine.
• In a large bowl, whisk the pumpkin puree, oil, maple syrup, brown sugar, and milk to combine.
• Add the flour mixture to the large bowl and stir with a large spoon or rubber spatula until just mixed.
• Spoon the muffin batter into the prepared tin, filling each hole to the top.
• Bake until the muffins are light golden brown and cooked through, about 12 minutes.
• If adding the topping: While the muffins cool, mix the sugar and pumpkin spice together in a small bowl.
• Only add the sugar coating on the outside of the muffins when you are going to serve and enjoy them. Place the cooked muffins on a baking sheet or plate and spray evenly with the oil spray (this helps the sugar stick to the muffin). If using melted butter, use a pastry brush to brush the top or outside of the muffins with the butter. Dunk or roll the muffin in the sugar mixture. The coated muffins will stay fresh and coated at room temp for an hour or so.
• Muffins without the topping can be stored in a container at room temp for a day and then refrigerated for a week. They can also be frozen for 2 months if well wrapped.

Notes

Flour: To use all whole wheat flour, use a total of 2 1/4 cups. To use all all-purpose flour, use a total of 1 3/4 cups. To use a gluten-free flour mix, use a total of 1 3/4 cups.

Keyword dairy free, egg free, pumpkin muffins, vegan

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Want more Pumpkin Recipes?? Find all of my pumpkin recipe here:

Healthy Pumpkin Recipes to Cook with Kids