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Donut Pumpkin Muffins Recipe

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4.8 from 71 reviews

These Donut Pumpkin Muffins combine the warm flavors of pumpkin and classic fall spices with a delightfully soft, moist texture. Coated in a cinnamon sugar blend and finished with melted butter, these muffins capture the essence of a cozy autumn treat, perfect for breakfast or a snack.

Ingredients

Muffin Batter

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cinnamon Sugar Coating

  • 3/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to ensure it’s ready to go once your batter is prepared.
  2. Prepare Muffin Pan: Grease a non-stick muffin pan thoroughly with nonstick spray to prevent sticking, then set it aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined. This ensures spices and leavening are distributed uniformly.
  4. Mix Wet Ingredients: In a large bowl, whisk the pumpkin puree with both granulated and brown sugars. Beat in the eggs, vegetable oil, and vanilla extract, stopping occasionally to scrape down the bowl sides for an even mixture.
  5. Combine Wet and Dry: Slowly whisk the dry flour mixture into the wet ingredients. Mix until just combined and the batter is smooth with no lumps, being careful not to overmix.
  6. Fill Muffin Tins: Spoon the batter into the prepared muffin pan, filling each cavity about three-quarters full to allow room for rising.
  7. Bake: Place the pan in the preheated oven and bake for 18-20 minutes. Check by inserting a toothpick in the center—if it comes out clean, the muffins are done.
  8. Cool Muffins: Allow the muffins to cool in the pan on a wire rack for 10 minutes, then remove them from the pan and cool completely on the rack.
  9. Coat in Cinnamon Sugar: While the butter is still warm, brush each muffin with melted butter and then roll them in the cinnamon sugar mixture until fully coated, giving them their characteristic donut-like finish.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the correct moisture and flavor balance.
  • Allow eggs to come to room temperature to create a smoother batter.
  • Do not overmix the batter; overmixing can make muffins dense.
  • Cool muffins slightly before coating them in cinnamon sugar to prevent melting the coating.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Find it online: https://forkvista.com/donut-pumpkin-muffins-recipe/