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Pumpkin Poppers

A lovely fall treat, these pumpkin poppers are like bite sized mini pumpkin donuts with a cinnamon sugar coating.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 pumpkin poppers



  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin fresh or canned, just not pumpkin pie filling
  • 1/2 cup low-fat milk

For Coating

  • 1 stick of unsalted butter melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon


  1. Preheat your oven to 350 and spray your muffin pans.
  2. Combine all the dry ingredients in one bowl and whisk till combined.
  3. In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
  4. Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
  5. Fill your mini tins till almost full.
  6. Bake for 10-12 minutes. When I make a double batch in my 48 mini muffin pan it takes about 15 minutes.
  7. While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
  8. Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
  9. If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.