These Donut Pumpkin Muffins are the perfect treat for fall! They mix moist pumpkin with warm spices like cinnamon and nutmeg, creating a cozy flavor that makes you want seconds.
Honestly, who can resist a muffin that tastes like a donut? I love to enjoy them with a warm cup of coffee on chilly mornings. You’ll find yourself going back for more, I promise!
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. I sometimes use whole wheat flour for added nutrition and a heartier taste.
Granulated and brown sugar: Both sugars add sweetness but also moisture. You can replace brown sugar with coconut sugar for a healthier option. You might also consider using maple syrup but remember to reduce liquid in the recipe.
Pumpkin puree: Canned pumpkin is convenient, but you can use homemade pumpkin puree if you prefer. Just roast and blend your pumpkin. This gives a fresher taste!
Vegetable oil: I like using coconut oil for a hint of coconut flavor. You can swap it with melted butter for a richer taste or even applesauce for a lighter option.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves provides warmth. Consider using pumpkin pie spice if you have it! It simplifies the process and adds a balanced flavor.
How Do I Get Perfectly Coated Muffins?
The secret to creating that donut-like coating is in two steps: brushing and dipping. Here’s how to nail it:
- Once the muffins cool for just 5 minutes, brush the tops with melted butter. This helps the cinnamon-sugar stick.
- Combine the sugar and cinnamon in a small bowl. You can adjust the ratio to your liking—more cinnamon for a spicier kick!
- While the muffins are still warm, dip the tops right into the cinnamon-sugar mixture. This gives them that delightful sweetness.
For an extra touch, drizzle a bit of glaze on top for added sweetness and visual appeal! Enjoy your baking!
Donut Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 18-22 minutes to bake, plus an additional 5 minutes to cool. You’ll have deliciously spiced pumpkin muffins ready in just about 40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your muffins rise nicely. While the oven heats, you can prepare your muffin tin by greasing it or lining it with muffin cups.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all of the spices (cinnamon, nutmeg, ginger, and cloves). Whisk them together until they are well mixed and fluffy.
3. Combine the Wet Ingredients:
In another bowl, add the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix them together until everything is smooth and blended well.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Gently stir everything together with a spatula or wooden spoon until just combined. Be careful not to overmix; we want the muffins to be soft and fluffy!
5. Fill the Muffin Tin:
Evenly distribute the batter among the muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
6. Bake:
Place the muffin tray in the oven and bake for about 18-22 minutes, or until a toothpick inserted in the center comes out clean. This is a great time to clean up your kitchen a bit!
7. Prepare the Cinnamon-Sugar Coating:
While the muffins are baking, mix together the granulated sugar and cinnamon for the coating in a small bowl. Set it aside for later.
8. Coat the Muffins:
Once the muffins are done, take them out of the oven and let them cool in the tin for about 5 minutes. While they’re still slightly warm, brush the tops lightly with melted butter (this step is optional but adds flavor). Then, dip the tops in or sprinkle generously with the cinnamon-sugar mix until coated.
9. Add the Optional Glaze:
If you’d like to add a glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle it over the cooled muffins for that extra touch of sweetness!
10. Serve and Enjoy!
Let the muffins cool completely on a wire rack before serving. These Donut Pumpkin Muffins are wonderful as a snack or served for breakfast. Enjoy every bite of this delightful fall treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to measure out 1 cup for your muffins. This will give them a deliciously fresh flavor!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze well! Just wrap them tightly in plastic wrap and place them in a freezer bag for up to 2 months.
Can I Substitute the Oil in This Recipe?
Yes! You can use melted coconut oil or unsweetened applesauce as a healthier alternative. Using applesauce will make the muffins lighter, while coconut oil adds a lovely flavor.
How Can I Customize the Flavor?
You can add nuts like walnuts or pecans for a crunchy texture, or even chocolate chips if you want a sweeter treat. Feel free to experiment with different spices too, like cardamom or allspice, to suit your taste!
