• Prep Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 18

Mini Pumpkin Donut Muffins

  • Recipe Submitted by on

 Ingredients List

  • Mini Pumpkin Donut Muffins
  • 1 box of yellow cake mix
  • 1 – 15 oz. can of pumpkin
  • Optional: 1 teaspoon pumpkin spice &1 teaspoon cinnamon
  • Chocolate Ganache
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 cup semi-sweet chocolate chips


Mini Pumpkin Donut Muffins
Heat oven to 400 degrees. Spray the mini muffin pan with non stick spray.
Mix the dry yellow cake mix, can of pumpkin and spices together in a large bowl. The batter will be thick.
Spoon the batter evenly into the mini muffin wells, about 2/3 of the way filled.
Bake the doughnuts for 10 minutes, or until a toothpick inserted into the center of one comes out clean.
Allow to cool completely before glazing.

Chocolate Ganache
In a medium bowl, put heavy cream and butter in microwave on high until boiling. (2 - 3 minutes) Take cream mixture out of microwave and add chocolate chips and let sit for 4 minutes.
After 4 minutes are up, stir the ganache until it looks perfectly smooth and free of specks of chocolate.
Dip pumpkin donut muffin tops in ganache and place on foil or baking sheet .
The ganache will firm as it sits and even more if it is chilled for a bit in the fridge.
Eat immediately.

Any kind of frosting can be used to frost your donuts. Just place frosting in microwave for 15 seconds and dip your tops in!

You can also store the mini donuts in an airtight container for up to 3 days.

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