Why You’ll Love This Recipe

These Donut Pumpkin Muffins combine the best of both worlds—the moist, spiced interior of a pumpkin muffin and the crunchy, sweet exterior of a donut. The addition of pumpkin gives these muffins a rich, comforting flavor, while the cinnamon-sugar coating adds the perfect amount of sweetness and spice. They’re easy to make, perfectly spiced, and great for the fall season. Plus, they make your kitchen smell absolutely amazing while they bake!

Ingredients

For the muffins:

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 1 large egg

  • 1/2 cup vegetable oil (or melted butter)

  • 1/2 cup pumpkin puree (not pumpkin pie filling)

  • 1 teaspoon vanilla extract

  • 1/2 cup buttermilk (or regular milk)

For the cinnamon-sugar coating:

  • 1/4 cup melted butter (for dipping)

  • 1/2 cup granulated sugar

  • 1 teaspoon ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

2. Prepare the dry ingredients:

  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

3. Mix the wet ingredients:

  • In another bowl, whisk together the granulated sugar, brown sugar, egg, vegetable oil (or melted butter), pumpkin puree, and vanilla extract until smooth and well combined.

4. Combine the wet and dry ingredients:

  • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix—stir until the flour is fully incorporated. The batter will be thick.

5. Add the buttermilk:

  • Gently fold in the buttermilk until the batter is smooth. The buttermilk will help keep the muffins moist.

6. Fill the muffin tin:

  • Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake the muffins:

  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be lightly golden brown on top.

8. Make the cinnamon-sugar coating:

  • While the muffins are baking, melt the butter in a small bowl. In another shallow bowl, mix together the granulated sugar and cinnamon.

9. Coat the muffins:

  • Once the muffins are baked, remove them from the oven and let them cool for about 5 minutes in the pan.

  • Remove the muffins from the tin and dip the tops of each muffin into the melted butter, then immediately roll them in the cinnamon-sugar mixture to coat the tops.

10. Serve:

  • Let the muffins cool slightly before serving. Enjoy them warm for the best flavor, or store them in an airtight container for up to 3 days.

Servings and Timing

  • Servings: 12 muffins

  • Prep Time: 15 minutes

  • Cook Time: 18-22 minutes

  • Total Time: 40 minutes

Variations

  • Add Chocolate Chips: For a sweeter twist, fold 1/2 cup of mini chocolate chips into the batter for a chocolate-pumpkin combo.

  • Use Whole Wheat Flour: For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour.

  • Nutty Muffins: Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor.

  • Maple Syrup Drizzle: After dipping the muffins in cinnamon-sugar, drizzle with a little maple syrup for an extra layer of flavor.

Storage/Reheating

  • Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge.

  • Freezing: These muffins freeze well! Let them cool completely, then wrap them tightly in plastic wrap or foil and freeze for up to 2-3 months. Thaw in the refrigerator or microwave before serving.

FAQs

Can I make these muffins without buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with regular milk. For the best result, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes to mimic the tanginess of buttermilk.

Can I make these muffins ahead of time?

Absolutely! These muffins can be made the night before and stored in an airtight container. The cinnamon-sugar coating will stay intact, and they’ll still be delicious the next day.

Can I bake these muffins in a mini muffin tin?

Yes, you can make mini muffins by adjusting the baking time. Mini muffins will take about 10-12 minutes to bake. Keep an eye on them and check with a toothpick for doneness.

Can I make these muffins without the cinnamon-sugar coating?

Yes, if you prefer, you can skip the cinnamon-sugar coating and serve the muffins plain, or you can drizzle them with a simple glaze made from powdered sugar, milk, and vanilla extract.

Conclusion

These Donut Pumpkin Muffins are the perfect fall treat, offering the flavors of pumpkin and spices with the sweet crunch of cinnamon-sugar coating. They’re soft, fluffy, and bursting with fall flavors, making them ideal for breakfast, brunch, or a cozy afternoon snack. With their comforting texture and delightful flavor, these muffins will quickly become a favorite in your baking repertoire. Try them today for a delicious and easy pumpkin-inspired treat!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Donut Pumpkin Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Donut Pumpkin Muffins combine the moist, spiced texture of a pumpkin muffin with the sweet, crunchy cinnamon-sugar coating of a donut. A perfect fall treat.

Ingredients

  • For the muffins:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or regular milk)
  • For the cinnamon-sugar coating:
  • 1/4 cup melted butter (for dipping)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In another bowl, whisk together granulated sugar, brown sugar, egg, vegetable oil (or melted butter), pumpkin puree, and vanilla extract until smooth and well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir until the flour is fully incorporated, but do not overmix. The batter will be thick.
  5. Gently fold in the buttermilk until smooth. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool slightly.
  7. For the cinnamon-sugar coating, melt butter in a small bowl. In another shallow bowl, mix granulated sugar and cinnamon.
  8. Once the muffins are slightly cooled, dip the tops of each muffin in the melted butter, then immediately roll them in the cinnamon-sugar mixture to coat the tops.
  9. Allow the muffins to cool completely before serving. Enjoy!

Notes

For added texture, fold in chocolate chips or chopped nuts like walnuts or pecans into the batter.If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to regular milk to mimic the tanginess of buttermilk.For a healthier version, swap half the all-purpose flour with whole wheat flour.Make these muffins ahead of time and store them in an airtight container for up to 3 days.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star