Donut Pumpkin Muffins
Donut Pumpkin 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!
Pumpkin Muffins + Donuts in One Easy Recipe
Have you heard of donut muffins yet? They are sweet muffins that are brushed in melted butter and then tossed in sugar.
So how do we take those to the next level? We turn the muffins into pumpkin muffins and we coat them in cinnamon sugar.
And then I can only describe them with two words — epically delicious.
PUMPKIN MUFFINS WITH A WHOLE CAN OF PUMPKIN
One goal I have when making a pumpkin recipe is using an entire can of pumpkin, whenever I am able to.
I know we can’t always help it, but I hate when a recipe only uses part of a can of pumpkin puree and I have to open an entire can.
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!
PUMPKIN MUFFIN INGREDIENTS:
Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. You do not want to buy a can of pumpkin pie filling.
I use a combination of brown sugar and granulated sugar in these Donut Pumpkin Muffins, but you can use all of one or the other if you choose.
The brown sugar adds a little molasses to the muffins which adds both moisture and flavor to the muffins.
The last key to these epic pumpkin muffins is the tablespoon of pumpkin spice! Don’t skip it!
Or, if you don’t have it on hand already, you can use cinnamon and a healthy pinch of nutmeg in place of the pumpkin spice.
Cinnamon Sugar Donut Muffin Coating
Once muffins are pulled out of the oven, you can let them cool completely or let them stay warm.
Brush them quickly with melted butter and toss them in a mixture of cinnamon and sugar.
We personally like them best fresh and warm, but they are delicious either way.
If you want, you can swap the cinnamon for pumpkin spice. It gives these Donut Pumpkin Muffins an extra special kick!
Oil vs Applesauce in the Pumpkin Muffins:
The last key ingredient is to add a little oil to keep them extra moist.
A lot of muffins use butter, but trust me on the oil choice instead for these.
In case you are anti vegetable oil, you can use unsweetened applesauce in it’s place, that’s totally ok.
They are best with oil, but still delicious with applesauce. Just a little less moist and the texture is not as fluffy as it is with oil.
Can you make these muffins ahead of time?
Yes, you can and they will keep in an airtight container for a few days.
However, I personally prefer these Donut Pumpkin Muffins warm and fresh out of the oven the best.
They are just so perfect fresh and warm…they almost taste like they are soft fried donuts!
If you have any leftovers, store them in an airtight container at room temperature.
Reheat the leftovers in the microwave. I do one muffin for 10 seconds!
Just look at that perfect Donut Pumpkin Muffin — I promise they taste as good as they look!
Plus, in case you are in a rush, these muffins do not take long to make and are super easy to whip up.
No hand mixer or stand mixer needed! Just a couple of bowls and a good strong whisk!
I am so excited for all of you to try these Donut Pumpkin Muffins, I know you are going to love them as much as we do.
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
for cinnamon-sugar coating:
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup butter, melted
- 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!
Nutrition Information:Yield: 18 Muffins Serving Size: 1 Muffin
Amount Per Serving: Calories: 196 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 149mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 2g