Pumpkin Doughnut Muffins

Growing up, fall always meant our kitchen was stocked with pumpkin doughnuts from the moment you could find them in the stores until Thanksgiving. Between me, my brother, and dad we would devour the doughnuts in no time at all! There was just something about biting into that first pumpkin doughnut of the season that I looked forward to all year long.

These days I don’t buy doughnuts simply because I cannot be trusted around them. There is something about their moist and tender cinnamon sugary goodness that is simply irresistible! These muffins combine the best of pumpkin doughnuts with a baked muffin. There’s no frying involved so they are much better for you than a typical pumpkin doughnut.

I made a batch of these over the weekend and they quickly disappeared from the kitchen. I plan on serving these up on Thanksgiving morning along with some mulled apple cider. Tender pumpkin muffins coated in a delicious crunchy sugar crust-you’ll swear you’re eating a pumpkin doughnut! 🙂

Pumpkin Doughnut Muffins

Pumpkin muffins are baked and then coated in a cinnamon and sugar coating to taste just like a doughnut!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


For the Muffins:
10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup buttermilk
1 teaspoon vanilla
1 1/4 cups pure pumpkin puree
1 cup packed light brown sugar
2 large eggs

For the Cinnamon-Sugar Coating:
1/2 cup unsalted butter, melted
¾ cup granulated sugar
2½ teaspoons ground cinnamon


Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside.
In small bowl whisk together buttermilk, vanilla and pumpkin; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until just combined. Stir in the flour mixture alternately with the pumpkin mixture, beginning and ending with the flour until just combined (do not overmix or muffins will be tough).
Divide batter equally among prepared muffin cups, smoothing the tops. Bake until toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes.
While the muffins are baking, combine sugar and cinnamon in a shallow bowl to make the coating.
Place melted butter in another shallow bowl.
Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon mixture.
Transfer to wire rack and cool at least 10 minutes before serving.

Source: adapted from Brown Eyed Baker, originally adapted from Martha Stewart

One Year Ago: Cinnamon Ice Cream 

Two Years Ago: S’mores Cookies      


12 Responses to “Pumpkin Doughnut Muffins”

  1. #
    Ashley @ Wishes and Dishes — November 13, 2012 @ 12:23 pm

    Wow these look amazing! I can see why they disappeared so quickly 🙂

  2. #
    Jessica@AKitchenAddiction — November 13, 2012 @ 1:19 pm

    These sound fantastic! Definitely will make a great addition to our Thanksgiving breakfast!

  3. #
    T.Dashfield — November 13, 2012 @ 2:56 pm

    You put the A in awesome!!!!!!!!

  4. #
    Kathleen — November 13, 2012 @ 4:51 pm

    Wow! These look crazy delish!

  5. #
    ChgoJohn — November 13, 2012 @ 5:34 pm

    I, too, can’t be trusted around pumpkin doughnuts. I’m not so sure I’d do any better with these muffins, though. Still, the only way to find out it to bake a few batches, purely for research purposes, of course.

  6. #
    Laura Dembowski — November 13, 2012 @ 7:47 pm

    Those look fabulous! I love pumpkin anything, but pumpkin donut muffins sound like they could be a new favorite!

  7. #
    sally @ sallys baking addiction — November 13, 2012 @ 8:35 pm

    i made mini donuts like these earlier this year but… a large one just seems so much better right now. they look SO good Christina! I think a batch of these would be gone in only 1 day – and there is only two of us haha!

  8. #
    Barbara Bamber | justasmidgen — November 13, 2012 @ 9:45 pm

    Wow.. what a great combination.. pumpkin and doughnuts in a little paper cup:)

  9. #
    Medeja — November 19, 2012 @ 12:49 am

    Oh gorgeous! Though I didn try it with pumpkin but doughnut muffins are really wonderful thing!

  10. #
    Anita at Hungry Couple — November 27, 2012 @ 12:03 am

    I make the little mini version of these and they’re always a hit. Delicious!

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