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Pumpkin Donut Muffins

Pumpkin donut muffins with cinnamon sugar on an ivory platter, with orange crumb visible
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These soft pumpkin donut muffins bake up tender with real pumpkin and warm spices, then get a buttery cinnamon-sugar coating. All the donut flavor, no frying.

Ingredients

Units Scale

Muffin Batter

Spiced Sugar Coating

Instructions

  1. Prep. Set the oven to 350°F. Grease a standard 12-cup muffin pan thoroughly, including the edges around each cup. Leave out paper liners so the muffins can be coated after baking.
  2. Whisk the flour, baking powder, pumpkin pie spice, and salt in a bowl until evenly combined.
  3. Mix. Beat the softened butter and sugar in a large bowl for 2–3 minutes, until lighter in color and fluffy.
  4. Beat in the egg, then mix in the pumpkin puree and vanilla. Scrape the bowl to incorporate any butter mixture clinging to the sides.
  5. With the mixer on low, add the flour mixture in three portions, alternating with the milk in two additions. Begin and finish with the flour mixture, mixing just until incorporated.
  6. Fold the batter briefly with a spatula to incorporate any remaining flour. Divide evenly among the prepared muffin cups.
  7. Bake. Bake for 20–25 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins rest in the pan for about 5 minutes, then carefully loosen and transfer them to a wire rack.
  9. Coat. Combine the sugar, pumpkin pie spice, and cinnamon in a shallow bowl. Place the melted butter in a separate bowl.
  10. While the muffins are still warm, quickly dip each one in melted butter, turning to cover the top and sides. Allow excess butter to drip off, then roll in the spiced sugar.
  11. Place the coated muffins on the rack and serve warm or at room temperature.

Equipment

Notes

Substitutions

  • Substitute an equal amount of well-drained homemade pumpkin puree for canned pumpkin. Excess moisture can make the muffins dense.
  • Whole or 2% milk works well.
  • For a lighter coating, brush the muffins with melted butter and coat only the tops with spiced sugar.

Serving Suggestions and Pairings

  • Serve with coffee, hot tea, or milk.
  • Add fresh fruit and scrambled eggs for a breakfast or brunch spread.

Storage

  • Cool completely before placing in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • The sugar coating will soften during storage. For the best texture, store muffins uncoated and add the butter and sugar shortly before serving.

Freezing

  • Freeze cooled, uncoated muffins individually wrapped in a freezer-safe bag or container for up to 3 months.
  • Thaw at room temperature. Warm in a 300°F oven for 5–10 minutes, then apply the butter and spiced sugar coating.

Find it online: https://jennifercooks.com/pumpkin-doughnut-muffins/