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Donut Pumpkin Muffins Recipe

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4.8 from 86 reviews

Delight in these moist and flavorful Donut Pumpkin Muffins, perfectly spiced with cinnamon, nutmeg, and cloves. Coated in a sweet cinnamon sugar mixture and featuring the rich taste of pumpkin puree, these muffins make a cozy treat for fall or any time you crave a warm, spicy baked good.

Ingredients

Main Muffin 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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees F. Grease a non-stick muffin pan with nonstick spray to ensure the muffins do not stick. Set the pan aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, and salt until they are evenly combined. This ensures the spices and leavening agents are well-distributed in the muffins.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add in the eggs one at a time, beating well after each addition, then mix in the vegetable oil and vanilla extract. Scrape the sides and bottom of the bowl occasionally to incorporate all ingredients thoroughly.
  4. Add Dry Ingredients to Wet: Slowly whisk the dry flour mixture into the pumpkin mixture until fully combined and smooth, making sure there are no lumps. Avoid overmixing to keep muffins tender.
  5. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about 3/4 full to allow room for rising during baking.
  6. Bake Muffins: Place the muffin pan in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  7. Cool Muffins: Allow the muffins to cool in the pan on a wire rack for 10 minutes, then carefully remove them from the pans and transfer to the rack to cool completely.
  8. Apply Cinnamon Sugar Coating: While the muffins are still warm, brush the tops with melted butter, then sprinkle generously with a mixture of granulated sugar, cinnamon, and nutmeg to create a sweet, spiced coating reminiscent of a classic donut glaze.

Notes

  • Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling to avoid overly sweet or spiced muffins.
  • Room temperature eggs help create a smoother batter and better texture.
  • Do not overmix batter to prevent dense muffins.
  • Use non-stick spray or line muffin pan with paper liners for easy muffin release.
  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based oil and butter alternative.

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