Donut Pumpkin Muffins are the perfect fall treat that combines the comforting flavors of pumpkin with the sweetness and warmth of cinnamon, nutmeg, and cloves. These soft and moist muffins are reminiscent of a classic donut, but with a light, fluffy texture that makes them irresistible. Coated in a sweet cinnamon sugar mixture, they offer a deliciously sweet crunch on the outside while remaining tender on the inside. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, these muffins are guaranteed to satisfy your pumpkin spice cravings.

The addition of pumpkin puree ensures that these muffins are not only flavorful but also wonderfully moist, making them a perfect choice for cozy gatherings or a simple treat. With a warm, aromatic spice blend and a rich, buttery finish, Donut Pumpkin Muffins bring all the best of autumn to your kitchen. Easy to make and full of flavor, these muffins are a true crowd-pleaser that everyone will enjoy.

Why You’ll Love This Recipe

1. Perfect Fall Flavor

These muffins are packed with warm spices like cinnamon, nutmeg, and cloves, which perfectly complement the pumpkin and give them that comforting, seasonal flavor we all crave.

2. Soft and Moist Texture

Thanks to the pumpkin puree and a careful balance of ingredients, these muffins are incredibly moist and tender, making them a satisfying treat with every bite.

3. Donut-Inspired Coating

The cinnamon sugar coating gives the muffins that irresistible sweet, crunchy outer layer, much like a classic donut, but with the added benefit of a fluffy, soft interior.

4. Easy to Make

This simple recipe doesn’t require any special techniques, making it an accessible and fuss-free way to enjoy a delicious pumpkin treat.

5. Versatile for Any Occasion

These muffins are perfect for breakfast, brunch, or dessert, and they’re also great for sharing at gatherings or holiday events.

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
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

Variations

Add-ins: Mix in chocolate chips, chopped nuts (like walnuts or pecans), or dried fruit (like raisins or cranberries) for extra texture and flavor.
Glazed Muffins: For an extra touch of sweetness, drizzle a simple glaze made of powdered sugar and milk over the top of the muffins instead of the cinnamon sugar coating.
Spices: Adjust the spice blend by adding a pinch of ground ginger or allspice for a different flavor profile.
Mini Muffins: Make mini muffins by reducing the baking time to 10-12 minutes. These smaller versions are perfect for parties or snacking.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners and set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.

Step 4: Add Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 5: Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

Step 6: Bake

Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Coat with Cinnamon Sugar

While the muffins are cooling, prepare the cinnamon sugar coating. In a small bowl, combine the granulated sugar, cinnamon, and nutmeg. Melt the butter in a separate bowl. Once the muffins have cooled slightly, dip each muffin into the melted butter, then roll it in the cinnamon sugar mixture until fully coated.

Tips for Making the Recipe

Room Temperature Ingredients: Ensure your eggs are at room temperature before using them for better mixing and a smoother batter.
Don’t Overmix: Overmixing the batter can lead to dense muffins. Mix until the ingredients are just combined.
Check for Doneness: Since oven temperatures vary, start checking the muffins at 18 minutes to prevent overbaking.
Cooling: Allow the muffins to cool for a few minutes before dipping in butter and coating with cinnamon sugar to prevent the sugar from melting into the muffins.

How to Serve

These Donut Pumpkin Muffins are best served fresh, but they can also be enjoyed at room temperature. Pair them with a hot cup of coffee, tea, or hot chocolate for the perfect autumn snack. For a more indulgent treat, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the refrigerator for up to 1 week.

Freezing

These muffins freeze beautifully! Wrap them individually in plastic wrap or place them in a freezer-safe bag for up to 2 months. To reheat, simply microwave them for 20-30 seconds.

Reheating

To reheat, microwave for a few seconds or place them in a preheated oven at 300°F (150°C) for about 5 minutes to restore their freshness.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is already sweetened and spiced, which would affect the flavor and texture of the muffins. Use pure pumpkin puree instead.

2. Can I substitute vegetable oil with another oil?

Yes, you can use canola oil, melted coconut oil, or even melted butter as a substitute for vegetable oil.

3. Can I make these muffins without the cinnamon sugar coating?

Yes, if you prefer, you can skip the coating, or drizzle a simple glaze on top instead.

4. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier option, but the texture may be slightly denser.

5. Can I add chocolate chips to the batter?

Yes, feel free to add 1/2 to 1 cup of chocolate chips to the batter if you like a bit of chocolate with your pumpkin.

6. How can I make these muffins dairy-free?

Substitute the butter with a dairy-free option like margarine or coconut oil, and use a dairy-free milk alternative in place of any milk, if needed.

7. How do I prevent the cinnamon sugar from soaking into the muffins?

Let the muffins cool for a few minutes before dipping them into the melted butter and coating with cinnamon sugar. This prevents the sugar from dissolving too much into the muffin.

8. Can I make these muffins in mini muffin tins?

Yes, just reduce the baking time to about 10-12 minutes for mini muffins.

9. How do I know when my muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done.

10. Can I add nuts to the batter?

Yes, you can add chopped walnuts or pecans for an added crunch and flavor.

Conclusion

Donut Pumpkin Muffins are a delightful treat that perfectly captures the flavors of fall. With their soft, moist texture and sweet cinnamon sugar coating, these muffins are a great way to enjoy the seasonal flavors of pumpkin and spice. Whether you’re baking for a holiday gathering or simply indulging in a cozy snack at home, these muffins are sure to be a hit. Simple to make and full of flavor, Donut Pumpkin Muffins are an autumn favorite you won’t want to miss.