These Donut Pumpkin Muffins are a tasty treat that brings the cozy flavors of fall right to your kitchen. They are soft, moist, and packed with pumpkin spice goodness!
Whenever I make these muffins, my home smells amazing! Plus, they are perfect for breakfast with a warm cup of coffee or as a sweet snack any time of the day. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffin. If you’re looking for a gluten-free option, you can substitute with a gluten-free all-purpose flour blend. Just check that it has a binding agent included!
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use homemade puree. Just cook and mash fresh pumpkin. It might have a slightly different flavor and texture, but still delicious!
Pumpkin Pie Spice: This spice is a mix of cinnamon, nutmeg, and ginger. If you run out, you can make your own by using 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ground ginger.
Sugars: Both granulated and brown sugar add sweetness, but you could swap brown sugar for coconut sugar if you want a hint of caramel flavor. Using only white sugar will yield a slightly lighter flavor.
Oil vs. Butter: Vegetable oil keeps the muffins moist, but you can use melted butter for more flavor. You can also use coconut oil if you want a dairy-free option.
How Do You Achieve the Perfect Muffin Texture?
Getting muffins just right can be tricky, but there are a few tips that can help! Mixing is key here. You want to mix the wet and dry ingredients until just combined.
- Overmixing can lead to tough muffins, so stop mixing when you still see a few lumps.
- Fill each muffin cup about ¾ full to allow for rising without overflowing.
- Checking with a toothpick is a great way to see if they’re done—if it comes out clean or with a few moist crumbs, you’re good!
Donut Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ⅓ cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- ¼ cup milk (any kind)
For Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter, melted
For Glaze (optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and around 12-15 minutes to bake. After that, you’ll let the muffins cool for about 5 minutes, and you can enjoy them warm or let them cool further before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease or line a mini muffin tin with paper liners. This will prevent your muffins from sticking and make cleanup easier!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. This ensures that your leavening agents are evenly distributed in the batter.
3. Combine Wet Ingredients:
In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, egg, vegetable oil (or melted butter), and vanilla extract. Mix until everything is well blended and smooth. The pumpkin will give your muffins that lovely color and moisture!
4. Combine Wet and Dry Ingredients:
Now, add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Start and end with the dry ingredients, mixing gently until everything is just combined. Remember, it’s okay if there are a few lumps—don’t overmix!
5. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. This gives them space to rise without overflowing!
6. Bake:
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them—you want them done but not over-baked!
7. Prepare for Coating:
While the muffins are baking, mix together the ½ cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl. This will give your muffins that delicious donut-like coating!
8. Coat the Muffins:
Once the muffins are done, let them cool in the pan for about 5 minutes. Then, brush them with melted butter and immediately roll them in the cinnamon sugar mixture to coat all sides. You might want to get those little bits that fall off back into the bowl for maximum sweetness!
9. Optional Glaze:
If you’re in the mood for an extra treat, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the coated muffins for a little added sweetness!
10. Serve and Enjoy:
Serve your Donut Pumpkin Muffins warm or at room temperature. They’re perfect alongside coffee or tea for a cozy treat. Enjoy the deliciousness!
These muffins are wonderfully soft and bursting with pumpkin flavor, coated in cinnamon sugar for the ultimate donut experience. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin, scoop out the flesh, and mash it until smooth. Just make sure to drain any excess liquid to avoid an overly wet batter!
How Can I Make These Muffins Healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider reducing the sugar slightly or using a sugar substitute if you’re watching your sugar intake.
Can I Freeze the Muffins?
Yes, these muffins freeze well! Allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or microwave briefly to rewarm.
What If I Don’t Have Pumpkin Pie Spice?
No worries! If you don’t have pumpkin pie spice on hand, you can make your own by combining 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. This blend will give you a similar flavor profile!
