Description
Pumpkin Donut Muffins are the perfect fall treat—soft, spiced, and rolled in cinnamon sugar for that nostalgic donut feel, but baked for ease. They’re quick, cozy, and ideal for busy mornings, after-school snacks, or autumn gatherings.
Ingredients
Dry Mix:
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1 ¾ cups (220 g) all-purpose flour
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1 tablespoon (6 g) pumpkin spice
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1 teaspoon (5 g) baking soda
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½ teaspoon (3 g) salt
Wet Mix:
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1 can (15 oz / 425 g) pumpkin puree
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1 cup (200 g) granulated sugar
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½ cup (100 g) packed brown sugar
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2 large eggs
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½ cup (120 ml) vegetable oil
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1 tablespoon (15 ml) vanilla extract
Cinnamon-Sugar Coating:
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¾ cup (150 g) granulated sugar
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1 tablespoon (8 g) cinnamon
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¼ cup (60 g) butter, melted
Instructions
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Preheat oven to 375°F (190°C). Grease a muffin pan.
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In a bowl, whisk together flour, pumpkin spice, baking soda, and salt.
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In a larger bowl, whisk pumpkin puree with granulated and brown sugar.
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Add eggs, oil, and vanilla, mixing until smooth.
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Fold dry mix into wet until no flour streaks remain.
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Spoon batter into muffin cups, filling ¾ full.
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Bake 18–20 minutes, until a toothpick comes out clean.
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Cool 10 minutes in pan, then transfer to rack.
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Brush warm muffins with melted butter, then roll in cinnamon sugar.
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Serve warm or let cool fully for storage.
Notes
Roll in cinnamon sugar while warm for best coating.
Add pecans or mini chocolate chips for variation.
Store at room temperature for 2 days or freeze for up to 1 month.
Avoid refrigerating, as it dries the muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American