Go Back
Easy Pumpkin Doughnut Muffins Recipe

Easy Pumpkin Doughnut Muffins

Soft, spiced pumpkin muffins are baked until just tender, brushed with melted butter, and rolled in cinnamon sugar. This easy breakfast recipe makes 12 doughnut-style muffins in about 35 to 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 3/4 cups (220 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/4 cup (50 g) Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1 cup (225 g) Pure pumpkin purée
  • 1/3 cup (80 ml) Milk
Cinnamon-Sugar Coating
  • 1/4 cup (57 g) Unsalted butter, melted
  • 1/2 cup (100 g) Granulated sugar
  • 1 1/2 teaspoons Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a standard 12-cup muffin pan or line it with paper liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together in a medium bowl.
  3. In a separate bowl, whisk the melted, slightly cooled butter, brown sugar, granulated sugar, egg, vanilla, pumpkin purée, and milk until smooth.
  4. Add the dry ingredients to the pumpkin mixture. Stir just until no dry streaks remain, taking care not to overmix.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  6. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with only a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.
  8. Mix the coating sugar and cinnamon in a shallow bowl. Brush or dip each warm muffin in melted butter, then roll it in the cinnamon sugar.

Notes

Use plain, unsweetened pumpkin purée rather than pumpkin pie filling. Coat the muffins while warm but not piping hot so the butter adheres and the sugar stays crisp. Avoid overmixing and overbaking for the best doughnut-like texture.