Print

Donut Pumpkin Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 120 reviews

These Donut Pumpkin Muffins combine the warm spices of cinnamon, nutmeg, and cloves with the rich moisture of pumpkin puree to create soft, flavorful muffins with a delightful cinnamon sugar coating that mimics the sweet, spiced taste of classic pumpkin donuts.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 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 Fahrenheit. Grease a non-stick muffin pan with nonstick spray and set aside to ensure the muffins don’t stick during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, and salt until thoroughly combined. This blend of spices will infuse the muffins with classic autumn flavors.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, white sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil, and vanilla extract, stopping occasionally to scrape the sides and bottom of the bowl to ensure everything is well incorporated.
  4. Incorporate Dry Ingredients: Gradually whisk the flour mixture into the wet ingredients until no lumps remain and the batter is smooth, being careful not to overmix to maintain a tender texture.
  5. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about three-quarters full to allow room for rising without spilling over.
  6. Bake Muffins: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This indicates the muffins are fully cooked and moist inside.
  7. Cool Muffins: Let the muffins cool in the pan for 10 minutes on a wire rack, then carefully remove them from the tins and place them directly on the rack to cool completely. This prevents sogginess and helps them firm up perfectly.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
  • Allow eggs to come to room temperature for better mixing and lighter muffins.
  • If you prefer, you can add chopped nuts or chocolate chips for additional texture.
  • The cinnamon sugar coating can be applied by brushing the cooled muffins with melted butter and then rolling them in the cinnamon sugar mixture for a donut-like finish.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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