Pumpkin Donut Muffins are the perfect combination of pumpkin donuts + pumpkin muffins! Moist spiced pumpkin muffins are baked, coated in butter and tossed in cinnamon sugar – just like a donut.
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Why You’ll Love These Donut Muffins
- Perfect combination of two classic treats. Can’t decide between a donut or a muffin? With this muffin donuts recipe, you don’t have to decide.
- Incredible pumpkin flavor. I worked on this Donut Pumpkin Muffins recipe until it was perfect and uses a whole 15 oz can of canned pumpkin for 18 muffins. Since we are only making 18 muffins total, each muffin is loaded with lots of real pumpkin flavor!
If you love these Donut Pumpkin Muffins as much as my family does, make sure and check out my Pumpkin Cream Cheese Swirl Muffins and Pumpkin Muffins with Streusel!
What You’ll Need
These Pumpkin Donut Muffins don’t require too many ingredients and you probably already have most of them on hand. Be sure to check the recipe card below for exact measurements.
- Flour
- Pumpkin Spice: Adds the classic fall flavor to these donut muffins. If you don’t have any on hand, you can make your own blend with 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice.
- Baking Soda
- Salt
- Pumpkin Puree: Like most pumpkin recipes, you want to make sure to use canned pumpkin puree or homemade pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored. So make sure whatever can you grab, pumpkin is the only ingredient listed!
- Sugar: Both granulated sugar and brown sugar are used to sweeten these muffins.
- Eggs
- Vegetable Oil: The last key ingredient is to add a little oil to keep them extra moist. You can use vegetable oil, canola oil and even avocado oil. Unsweetened applesauce can also be used in place of oil.
- Vanilla Extract
- Granulated sugar & cinnamon: The two are mixed together for the cinnamon sugar coating.
- Butter – Helps the cinnamon sugar stick to the donut muffins.
How to Make Pumpkin Donut Muffins
- Make the batter: Whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin and sugars. Beat in the eggs, oil, and vanilla. Slowly whisk in the flour mixture until there are no lumps.
- Bake: Bake the donut muffins for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool: For for 10 minutes in the muffin tray then transfer to a wire rack to cool completely.
- Add the cinnamon sugar: Brush the muffins with the melted butter then quickly toss in the cinnamon sugar mixture.
- Serve: Enjoy these pumpkin donut muffins warm or return to the wire rack and let cool completely. We personally like them best fresh and warm, but they are delicious either way.
Proper Storage
These pumpkin donut muffins are best warm and fresh out of the oven. They taste almost like soft fried donuts!
- Room temperature. If you happen to have any leftovers, store them in an airtight container at room temperature for up to 3 days.
- Reheat. Reheat the leftovers in the microwave. I do one muffin for 10 seconds just to warm it back up!
More Pumpkin Recipes To Try
Yield: 18 Muffins
Pumpkin Donut Muffins
Pumpkin Donut Muffins are the perfect combination of pumpkin donuts + pumpkin muffins! Moist spiced pumpkin muffins are baked, coated in butter and tossed in cinnamon sugar – just like a donut.
Ingredients
- 1 ¾ cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 15 oz can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
cinnamon-sugar coating:
- ¾ cup granulated sugar
- 1 tablespoon cinnamon
- ¼ cup butter, melted
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Instructions
- Preheat oven to 375°F. Grease non-stick muffin pan with non stick spray. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- In large bowl, whisk together pumpkin, sugar and brown sugar.Beat in eggs, vegetable oil and vanilla extract.
- Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes and then pop them out of muffin tins and transfer them to a wire rack.
- Combine the sugar and cinnamon in a shallow bowl. Then, working with just one muffin at a time, brush muffin all over with the melted butter and quickly toss to coat in the cinnamon-sugar mixture.
- Serve warm or return to the wire rack and let cool completely!
Video
Nutrition
Serving: 1Muffin, Calories: 196kcal, Carbohydrates: 30g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 24mg, Sodium: 149mg, Fiber: 1g, Sugar: 19g
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These are so wonderful. Mine turned out so soft and fluffy. My 3 year old pumpkin munchkin obsessed son thanks you! I prefer these to the seasonal Dunkin donut creation this past fall. I will be making often! Thank you!!
These are awesome! Tasted and looked just like your pictures!
looks good going to try
Are these regular size muffins or mini muffins?
These muffins are amazing. Soft and perfectly moist texture, they taste great and were so easy to make.
These muffins are amazing. Soft and perfectly moist texture, they taste great and were so easy to make.