Description
Donut Pumpkin Muffins are the perfect blend of spiced pumpkin muffins and classic cinnamon sugar donuts. Soft, moist, and warmly spiced with cinnamon, nutmeg, and cloves, they’re baked to perfection, then brushed with butter and rolled in a sweet cinnamon-sugar coating. Perfect for fall breakfasts, brunches, and cozy snacks, these muffins bring bakery-style comfort right to your kitchen.
Ingredients
Muffins
219 g (1 ¾ cups) all-purpose flour
4 g (2 tsp) ground cinnamon
1 g (½ tsp) ground nutmeg
Pinch ground cloves
5 g (1 tsp) baking soda
3 g (½ tsp) salt
425 g (15 oz) pumpkin puree (not pumpkin pie filling)
150 g (¾ cup) granulated sugar
110 g (½ cup) packed brown sugar
2 large eggs, room temperature
120 ml (½ cup) vegetable oil
15 ml (1 Tbsp) vanilla extract
Cinnamon Sugar Coating
150 g (¾ cup) granulated sugar
4 g (1 Tbsp) ground cinnamon
0.5 g (⅛ tsp) ground nutmeg
57 g (¼ cup) butter, melted
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a medium bowl, whisk flour, cinnamon, nutmeg, cloves, baking soda, and salt.
In a large bowl, whisk pumpkin puree, both sugars, eggs, vegetable oil, and vanilla until smooth.
Gradually fold dry ingredients into wet, mixing just until combined.
Divide batter evenly into muffin cups, filling about ¾ full. Bake 18–20 minutes, until a toothpick comes out clean.
Let muffins rest in the pan for 10 minutes, then transfer to a wire rack.
In a shallow bowl, mix sugar, cinnamon, and nutmeg for the coating. Brush muffins with melted butter, then roll in cinnamon-sugar until fully coated.
Serve warm or at room temperature.
Notes
Always use pumpkin puree, not pumpkin pie filling.
Add allspice or ginger for extra spice depth.
Double-dip in cinnamon sugar for a thicker coating.
Freeze uncoated muffins, then thaw and coat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American