Donut Pumpkin Muffins Recipe

If you’re craving a cozy, spiced treat that feels like autumn in every bite, these Donut Pumpkin Muffins are your new best friend. They masterfully blend the moist richness of pumpkin with warm cinnamon notes and a sweet, crunchy cinnamon sugar coating that gives that perfect donut-inspired crunch. Whether it’s for breakfast, an afternoon pick-me-up, or a festive gathering, these muffins bring the comforting flavors of fall right to your kitchen with an irresistible twist.

Ingredients You’ll Need

Each ingredient in these Donut Pumpkin Muffins plays an important role, combining to create a tender, flavorful muffin with just the right balance of spices and sweetness. From the all-purpose flour providing structure to the pumpkin puree adding moisture and color, this simple list packs a punch of warmth and texture.

• All-purpose flour (1 3/4 cups): The base ingredient that gives your muffins structure and a soft crumb.
• Cinnamon (2 teaspoons): Adds a classic warmth and sweet spice that’s signature to pumpkin treats.
• Nutmeg (1/2 teaspoon): Enhances the flavor depth with subtle earthy and nutty notes.
• Cloves (pinch): Just a hint to amplify the spice blend without overwhelming.
• Baking soda (1 teaspoon): Ensures your muffins rise perfectly and stay light.
• Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
• Pumpkin puree (15 oz can): The star ingredient providing moisture, a lovely pumpkin flavor, and a beautiful golden color.
• Granulated sugar (3/4 cup): Sweetens the batter while helping achieve a tender crumb.
• Brown sugar (1/2 cup, packed): Adds caramel undertones and extra moisture for a soft bite.
• Large eggs (2, room temperature): Bind everything together for stability and richness.
• Vegetable oil (1/2 cup): Keeps the muffins moist and tender without overpowering flavors.
• Vanilla extract (1 tablespoon): Rounds out the flavors with a sweet, fragrant note.
• Granulated sugar (3/4 cup, for coating): Key to creating the candy-like coating that makes these muffins feel like donuts.
• Cinnamon (1 tablespoon, for coating): Intensifies the spiced sweetness on the outside charm.
• Nutmeg (1/8 teaspoon, for coating): Adds complexity to the sugar coating.
• Butter (1/4 cup, melted, for coating): Helps the cinnamon sugar stick while adding richness to the crust.

How to Make Donut Pumpkin Muffins

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 375 degrees Fahrenheit. This ensures it’s nice and hot when your muffins go in, helping them rise evenly. Grease your muffin tin thoroughly with nonstick spray or butter to prevent sticking while creating an easy release for the muffins once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt. This step is crucial for even distribution of the spices and leavening agents, guaranteeing that every Donut Pumpkin Muffin has consistent texture and flavor.

Step 3: Combine the Wet Ingredients

In a large bowl, blend the pumpkin puree with white sugar and brown sugar until smooth. Then, beat in the eggs, vegetable oil, and vanilla extract. Don’t forget to scrape down the sides of the bowl periodically to make sure all ingredients are thoroughly incorporated.

Step 4: Bring It All Together

Slowly add the dry ingredient mixture to the wet bowl, whisking gently until there are no lumps and the batter becomes silky smooth. Overmixing can toughen muffins, so stop as soon as everything is combined.

Step 5: Fill the Muffin Tin

Fill each muffin cup about three-quarters full with the batter. This gives enough room for the muffins to puff up nicely without overflowing and ensures that perfect muffin shape.

Step 6: Bake to Perfection

Bake your Donut Pumpkin Muffins for 18 to 20 minutes. To test doneness, insert a toothpick in the center of a muffin—if it comes out clean, your muffins are ready to come out of the oven.

Step 7: Cool and Coat

Let the muffins cool in the pan on a wire rack for about 10 minutes. Then carefully remove them and place the muffins directly onto the rack. Now it’s time for the magic—the cinnamon sugar coating. Mix together the granulated sugar, cinnamon, and nutmeg in a shallow bowl. Brush each slightly warm muffin generously with melted butter, and then roll it in the cinnamon sugar mixture until fully coated for that irresistible donut-like crust.

Step 8: Serve and Enjoy

Your Donut Pumpkin Muffins are now ready to be enjoyed! Serve them warm to savor the sugar crust’s crunch and moist cake center in every bite.

How to Serve Donut Pumpkin Muffins

Garnishes

These muffins shine on their own thanks to their cinnamon sugar coating, but you can elevate them by adding a light drizzle of cream cheese glaze for an extra touch of sweetness and creaminess. A sprinkle of chopped pecans on top also adds delightful texture and nutty flavor.

Side Dishes

Pair your Donut Pumpkin Muffins with a hot cup of coffee, chai tea, or warm apple cider for an ideal fall breakfast or snack. They also complement creamy soups and hearty autumn salads if you want to enjoy them as part of a larger meal.

Creative Ways to Present

Serve these muffins on a rustic wooden board layered with autumn leaves or mini pumpkins for seasonal flair. You can also stack them in a tiered basket alongside fresh fruit, or slice them in half and add a smear of cream cheese or Nutella to turn them into a decadent little sandwich treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Donut Pumpkin Muffins in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them for up to a week, but allow them to come to room temperature or warm slightly before serving so they don’t feel dry.

Freezing

These muffins freeze beautifully. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. They will stay delicious for up to three months. When you’re ready, thaw them overnight in the refrigerator or at room temperature for a few hours.

Reheating

To bring back that freshly baked feel, warm each muffin in the oven at 300 degrees Fahrenheit for about 10 minutes, or microwave for 20 to 30 seconds. Reheating will revive the softness inside and crisp up the cinnamon sugar coating just a little bit.

FAQs

Can I substitute canned pumpkin puree with fresh pumpkin?

Absolutely! If you want to use fresh pumpkin, roast and puree it until smooth. Just make sure it’s well-drained, as canned pumpkin is more concentrated and less watery.

Are these Donut Pumpkin Muffins gluten-free?

This recipe calls for all-purpose flour, so it’s not naturally gluten-free. However, you can experiment with gluten-free flour blends designed for baking, though texture might vary slightly.

Can I make these muffins vegan?

To veganize this recipe, swap the eggs with flaxseed or chia egg substitutes and use a plant-based oil and vegan butter for the coating. The texture should still be moist and delicious!

Why is the cinnamon sugar coating important?

That coating is what transforms classic pumpkin muffins into Donut Pumpkin Muffins, giving a crunchy, sweet crust that mimics the iconic donut topping and adds an irresistible layer of flavor and texture.

Can I add nuts or chocolate chips to this recipe?

Yes! Stir in chopped walnuts, pecans, or even mini chocolate chips to the batter for a delightful crunch or bursts of sweetness. Just fold them in gently before filling the muffin cups.

Final Thoughts

These Donut Pumpkin Muffins are pure autumn magic in muffin form—warm, cozy, and packed with that nostalgic cinnamon sugar crunch that feels like a little celebration in every bite. I can’t encourage you enough to bake a batch and share them with friends or family because once you do, these muffins will quickly become a household favorite for every season. Happy baking!

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