These Donut Pumpkin Muffins are a tasty treat that combines the good stuff of donuts and muffins! They have a lovely pumpkin flavor with a hint of spice.
They’re perfect for breakfast or a snack, and you can feel good about enjoying them. I love them fresh out of the oven, warm and cozy! 🍂
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of these muffins. If you want to lighten things up, you can use a 1:1 gluten-free blend instead. Just make sure it has xanthan gum for structure!
Pumpkin Puree: Canned pumpkin is super convenient, but you can use homemade pumpkin puree if you prefer. Just roast and mash fresh pumpkin until smooth.
Oils: Vegetable oil keeps them moist, but feel free to substitute it with melted coconut oil or unsweetened applesauce for a healthier twist!
Spices: If you don’t have pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works beautifully. I always add a touch more cinnamon for an extra kick!
Glaze: Instead of powdered sugar, you can use maple syrup for drizzling. It adds a unique flavor and pairs well with pumpkin!
How Do You Achieve the Perfect Muffin Texture?
To get those perfect muffin textures, make sure not to overmix the batter after adding the dry ingredients. Mix until just combined. Overmixing can lead to dense muffins. Also, spoon the batter into the muffin tin gently, which helps maintain their fluffiness.
- Preheat the oven properly—this helps the muffins rise well.
- Fill each cup about 3/4 full; this lets them expand just right.
- Let them cool slightly before rolling in cinnamon sugar to create a delightful outer layer!
Delicious Donut Pumpkin Muffins Recipe
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Topping:
- 1/2 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and another 12-15 minutes for baking. Allow some additional time for cooling, so set aside about 40-45 minutes in total to make these delightful muffins!
Step-by-Step Instructions
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease or line a mini muffin tin with paper liners to make sure your muffins pop out easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk them together until evenly mixed—this will ensure your muffins rise perfectly!
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and pumpkin puree. Beat them until the mixture is nice and smooth. Then, add in the eggs, vegetable oil, and vanilla extract, mixing well until fully combined.
4. Combine Dry and Wet Ingredients:
Now it’s time to bring the dry ingredients into the mix! Gradually add the flour mixture to the pumpkin mixture. Fold it gently until everything is just combined. Be careful not to overmix – a few lumps are totally fine!
5. Fill the Muffin Tin:
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow room for the muffins to rise without spilling over.
6. Bake Your Muffins:
Place the muffin tin in the oven and bake for 12-15 minutes. You can tell they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them as they bake!
7. Cool and Roll:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. While they’re still warm, mix the sugar and cinnamon in a shallow bowl. Lightly brush each muffin with milk or melted butter, then roll them in the cinnamon sugar mixture for that delicious donut-like finish!
8. Drizzle with Glaze:
For an extra touch, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled muffins for a sweet finish!
9. Serve & Enjoy:
These muffins are best served warm or at room temperature. Enjoy your moist, spiced pumpkin muffins with that lovely cinnamon sugar coating and a sweet glaze—perfect for fall festivities!
Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use homemade pumpkin puree. Just roast a small pumpkin, scoop out the flesh, and mash it until smooth. Make sure to drain any excess moisture to keep the muffins from getting soggy.
How Can I Make These Muffins Healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, use applesauce instead of some or all of the vegetable oil to reduce fat content.
Can I Freeze These Muffins?
Yes! Once cooled, you can freeze them in an airtight container or freezer bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy, or pop them in the microwave for a quick warm-up.
What If I Don’t Have Pumpkin Pie Spice?
No problem! You can easily make your own blend by mixing equal parts ground cinnamon, nutmeg, and ginger and adding a pinch of allspice or cloves. Use this mix in place of the pumpkin pie spice in the recipe.
