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Donut Pumpkin Muffins Recipe

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4.6 from 123 reviews

These Donut Pumpkin Muffins are a delicious fall treat featuring moist pumpkin-spiced batter baked to perfection and coated with a cinnamon sugar glaze. Soft on the inside with a slightly crisp cinnamon sugar outside, they capture the comforting flavors of pumpkin and warm spices, perfect for breakfast or a cozy 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 and Prepare Pan: Preheat your oven to 375 degrees F (190 degrees C). Grease a non-stick muffin pan thoroughly with nonstick spray and set aside to ensure muffins release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, a pinch of cloves, baking soda, and salt until all the spices and leavening agents are evenly distributed. Set this mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time along with the vegetable oil and vanilla extract, scraping down the sides of the bowl occasionally to ensure everything is fully incorporated.
  4. Add Dry Ingredients to Wet: Gradually add the flour mixture to the wet pumpkin mixture, whisking slowly until the batter is lump-free and fully combined but not overmixed, to maintain a tender texture.
  5. Fill Muffin Tins and Bake: Spoon the batter into the prepared muffin tins, filling each about three-quarters full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. Cool Muffins: Remove the muffins from the oven and let them cool in the pan on a wire rack for 10 minutes. Then gently remove the muffins from the pan and place them on the wire rack to cool completely.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and flavor intensity.
  • Ensure eggs are at room temperature to help batter mix smoothly and rise well.
  • Do not overmix the batter to avoid dense muffins; stir until just combined.
  • Cooling muffins in the pan before removing helps prevent breakage.
  • For best results, use fresh spices to maximize flavor.

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