Donut Pumpkin Muffins Recipe

These Donut Pumpkin Muffins are light and fluffy with the cozy flavors of pumpkin, warm fall spices, and a sweet cinnamon sugar coating. They are perfect for a quick breakfast or an after school snack, and all you need is pumpkin puree, simple spices, and a few pantry staples you probably already have.

Pumpkin season is almost here, and I could not be more excited! I know I have already shared a ton of pumpkin recipes, but every year I end up adding even more, like this one that my kids keep telling their friends about. Mixing a donut and a muffin into one recipe was such a fun idea, and you will see why once you try it. Before you bake these, I also recommend checking out my pumpkin crème brûlée, which was a huge hit around the holidays last year.

These pumpkin donut muffins topped with cinnamon sugar are perfect whether you want them for breakfast, dessert, or a snack in between. My kids love anything pumpkin, and honestly so do I, so we make these often. If you are looking for even more pumpkin fun, try my pumpkin cheesecake pancakes for Thanksgiving morning, they have little cheesecake bites inside and always make breakfast extra cozy.

Why you will love this recipe 

• Light, fluffy, and never heavy: These pumpkin donut muffins bake up soft and airy, and I like to enjoy them for breakfast or share them as a sweet snack after school.
• Pumpkin and spices that taste like fall: I love the way the pumpkin puree mixes with cinnamon, nutmeg, and cloves. The flavor is sweet, warm, and exactly what I crave once the leaves start changing.
• Simple pantry staples that work fast: I make these with pumpkin puree, flour, sugar, eggs, and vanilla. They bake in under twenty minutes, so I can have them ready without much planning.
• A family favorite for any moment: Rolled in cinnamon sugar, these muffins are always welcomed at the table. They are a homemade snack that both kids and adults enjoy.

What you will need

• Pumpkin: I use pure canned pumpkin puree for the best flavor and moisture. I never use pumpkin pie filling since it has added sugar and spices.
• Flour and leavening: I add all-purpose flour with baking soda to give the muffins structure.
• Spices: I mix in cinnamon, nutmeg, and cloves for that cozy fall flavor.
• Sugars: I like using both brown sugar and granulated sugar for sweetness.
• Wet ingredients: I whisk in vegetable oil, eggs, and vanilla to keep the muffins soft and tender. These simple ingredients make the batter smooth and easy to mix.
• Salt: I add a little kosher salt to balance the sweetness.
• Coating Ingredients: I melt unsalted butter and then roll the muffins in a mixture of granulated sugar, cinnamon, and a touch of nutmeg.

How to make

1. Preheat and mix wet ingredients: I start by preheating the oven to 375 degrees F and greasing a muffin pan with butter or nonstick spray. While the oven warms, I whisk the pumpkin with both sugars in a large bowl, then beat in the vanilla extract, oil, and eggs until everything is blended.

2. Mix dry and combine: I whisk the flour, cinnamon, nutmeg, baking soda, salt, and cloves together in another medium bowl. Then I gently stir the dry mixture into the pumpkin mixture just until smooth.

3. Bake the muffins: I fill the muffin cups about three quarters full, then bake them for 18 to 20 minutes until a toothpick in the center shows they are baked through. After that, I let them cool in the pan for 10 minutes before lifting them out and placing them on a wire rack.

4. Coat and serve: I mix the cinnamon, sugar, and nutmeg together in a small bowl, then brush each pumpkin muffin with melted butter and roll it in the spiced sugar. Once coated, I either serve them warm or let them cool completely on the wire rack before storing them.

Expert tip

Coat muffins while warm

The best way to make these pumpkin donut muffins taste amazing is to coat them while they are still a little warm. The butter melts right in, and the cinnamon sugar sticks perfectly, just like a donut from the bakery.

More tips to consider:

• I always let the eggs and other ingredients sit out before I start. This helps everything blend smoothly and makes the muffins lighter.
• These muffins are at their fluffiest on the day you bake them. By the next day, they settle into a denser muffin with a soft donut texture.
• I stir the batter just until the flour disappears. Mixing too much can make the muffins tough and dry.
• Use an internal oven thermometer to check the temperature of your oven. Some ovens cook at higher or lower temperatures than indicated.
• These muffins are easy to bake in advance and store. I love having a batch ready when friends or family drop by.

Recipe variations and add-ins:

• Creamy center surprise: I spoon a little cream cheese filling into the center of the batter before baking. It makes a creamy surprise my kids love discovering inside.
• Pumpkin chocolate bliss: I fold in 1 cup of chocolate chips with the batter. The warm spices with melty chocolate always get smiles at our table.
• Sweet maple drizzle: Instead of the cinnamon sugar coating, I top them with a maple glaze made from powdered sugar, maple syrup, and milk. The shiny glaze adds a sweet autumn twist.
• Nutty autumn crunch: I stir in 1 cup of chopped pecans or walnuts for crunch. Toasting the nuts first makes the flavor even richer.
• Mini bite treats: I bake the batter in a mini pan for about 12 minutes. These little bites are perfect for parties, school snacks, or an easy breakfast spread.

Serving suggestions

I like to serve these pumpkin donut muffins with a hot drink, and they taste especially cozy alongside my Starbucks copycat pumpkin latte. For brunch, I sometimes set them on the table next to my persimmon jam so everyone can spread a little sweetness on top.

During the holidays, I love pairing these with my cream cheese frosting for a festive touch, and they always look so pretty on the table next to a pumpkin bundt cake. Both desserts are usually the first to be grabbed, and everyone ends up chatting about which one they liked best.

How to store leftovers:

• Store: I keep any leftover pumpkin donut muffins in an airtight container in the fridge, and they stay fresh for up to five days.
• Freeze: When I make an extra batch, I slip them into a freezer bag, and they keep well in the freezer for up to three months.
• Thaw: The night before I want to serve them again, I move a few from the freezer to the fridge so they thaw slowly and taste fresh.
• Reheat: If I want one warm, I wrap it in a paper towel and microwave it for 30 to 60 seconds, keeping in mind that the time depends on the microwave.

Frequently asked questions

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