These Donut Pumpkin Muffins are fluffy, sweet, and bursting with warm pumpkin flavor, making them a cozy treat for any day! They’re easy to whip up and perfect for breakfast or a snack.
I love how they smell while baking—it’s like autumn in my kitchen! Plus, I often sprinkle a bit of cinnamon sugar on top for an extra sweet touch. Can’t resist that combo! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the muffins. For a gluten-free version, try using a 1:1 gluten-free flour blend. I’ve used almond flour for a unique texture, too, but adjustments may be needed for moisture.
Pumpkin Puree: You can use canned pumpkin puree for convenience, which is what I often do. If you prefer fresh, roast and blend sugar pumpkin for a delicious twist. Just ensure it’s smooth!
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These spices bring warmth and depth. Feel free to adjust based on your preference! I sometimes add a pinch of allspice for an extra scent of fall.
Vegetable Oil: While I usually use vegetable oil, melted butter adds a richer flavor. You can also use coconut oil for a hint of sweetness and moisture.
How Do You Ensure the Muffins Are Light and Fluffy?
A common challenge is achieving that perfect texture. Here’s how to get it right:
- Make sure not to overmix when combining wet and dry ingredients. Mix until just combined—lumps are okay!
- Check that your baking powder and baking soda are fresh; expired leavening agents can lead to dense muffins.
- Fill the muffin pan about 3/4 full to give them enough room to rise without spilling.
Following these tips will help you achieve light, fluffy muffins every time! Enjoy your baking adventure!
Donut Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need about 15–18 minutes for baking. Just let them cool a bit before you enjoy them! Total time is around 30–35 minutes.
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven heats up, you can grease or line a mini muffin pan with paper liners. This will help the muffins come out easily!
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, nutmeg, ginger, and cloves. This helps to evenly distribute the leavening agents and spices before adding them to the wet ingredients.
3. Combine the Wet Ingredients
In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and well combined.
4. Combine Dry and Wet Mixtures
Carefully add the dry ingredients to the wet ingredients. Gently mix until just combined. It’s important not to overmix, as this can make the muffins dense.
5. Fill the Muffin Pan
Scoop the batter into the prepared mini muffin pan, filling each cavity about 3/4 full. This allows them to rise without spilling over!
6. Bake the Muffins
Bake in the preheated oven for 15–18 minutes. Check them by inserting a toothpick into the center of a muffin. If it comes out clean, they’re done. If not, give them a few more minutes.
7. Prepare the Cinnamon Sugar Coating
While the muffins are baking, mix the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon in a shallow bowl. This will be your delightful coating!
8. Brush and Coat the Muffins
Once the muffins are done, let them cool in the pan for about 5 minutes. After that, take them out and brush melted butter over each warm muffin. Immediately roll or dip them in the cinnamon sugar mixture until fully coated!
9. Cool and Serve
Place the coated muffins on a wire rack to cool completely. They’re super tasty when served warm or at room temperature. Enjoy your beautifully golden, donut-style pumpkin muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to use the same amount of fresh pumpkin puree as the recipe calls for with canned.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a zip-top bag. They can be thawed overnight in the fridge when ready to eat.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check for other gluten-containing ingredients, like certain baking powders. This will keep the texture light and fluffy!
What Other Spices Can I Add?
If you like experimenting with flavors, you can add a pinch of allspice or cardamom to enhance the spice profile. Just a hint can make a delightful difference, perfect for fall baking!
