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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.
Print Recipe
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins



  • 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


  • Preheat your oven to 350 and spray your muffin pans.
  • Combine all the dry ingredients in one bowl and whisk till combined.
  • In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
  • Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
  • Fill your mini tins till almost full.
  • Bake for 10-12 minutes. When I make a double batch in my 48 mini muffin pan it takes about 15 minutes.
  • While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
  • 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.
  • If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin
Servings: 24 pumpkin poppers