Dunkin’ Chocolate Butternut Munchkins

These baked donut holes are soft, cakey, and coated in that signature buttery, crumbly butternut topping—without the mess of frying.

Why This Version Works

• No frying = easier + less oil

• Still moist and chocolatey

• Perfect for batch baking

• Great for packaging and selling

Ingredients

Chocolate Munchkins (Baked)

• 1 cup all-purpose flour

• 1/3 cup cocoa powder

• 1/2 cup sugar

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup milk

• 1 egg

• 3 tbsp oil or melted butter

• 1 tsp vanilla extract

Butternut Coating

• 1 cup all-purpose flour

• 1/2 cup powdered sugar

• 2–3 tbsp melted butter

• 1 tsp vanilla

• Yellow + orange food coloring (optional)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Lightly grease a mini muffin pan (this gives that perfect “munchkin” shape).

2. Make the Batter

In one bowl, whisk:

• flour, cocoa powder, sugar, baking powder, baking soda, salt

In another bowl, mix:

• milk, egg, oil, vanilla

Combine until smooth (don’t overmix).

3. Bake

• Fill mini muffin pan about ¾ full

• Bake for 10–12 minutes

• Toothpick should come out clean

Let cool slightly, then remove from pan.

4. Make the Butternut Crumbs

• Toast flour in a pan over low heat until lightly golden and fragrant

• Let cool completely

• Mix in powdered sugar, melted butter, vanilla, and food coloring

• Texture should be crumbly, not wet

5. Coat the Munchkins

• Lightly brush munchkins with melted butter (or dip quickly)

• Roll in butternut crumbs until fully coated

Pro Tips (Important!)

• Brush with butter before coating → helps crumbs stick

• Don’t overbake or they’ll dry out

• For richer flavor: add 1 tbsp sour cream to batter

FAQ

Are baked munchkins the same as fried?
Texture is slightly more cake-like, but still soft and delicious.

Can I make them ahead?
Yes—store in an airtight container for up to 2 days.

Can I freeze them?
Freeze uncoated, then reheat and coat before serving.