Pumpkin Spice Doughnut Muffins

Miranda Gellert


If you like pumpkin pie and cinnamon and sugar doughnuts...this is all that rolled into one!

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★★★★★ 2 votes
Makes 12 muffins
20 Min
35 Min


3 c
all-purpose flour
1/4 tsp
baking soda
1 tsp
1/2 tsp
ground cinnamon
1/4 tsp
grated nutmeg
ground ginger
ground cardamom
15 oz
can of pumpkin puree
1/3 c
1 tsp
10 Tbsp
cold unsalted butter
3/4 c
brown sugar
3/4 c
granulated sugar
2 1/2 tsp
ground cinnamon
4 Tbsp
unsalted butter, melted


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1Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.

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2Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.

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3Cut butter into tablespoons and beat until smooth. Add brown sugar and cream until light and fluffy, about five minutes. Beat in eggs, one at a time, until blended, scraping down the bowl as needed.

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4On low speed, alternate adding flour and pumpkin, beginning and ending with flour in 3 batches, until just combined. With a spatula, give the batter a couple of good folds to ensure all of the flour and pumpkin is incorporated.

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5Divide the batter between the muffin cups. Bake 28-32 minutes, or until an inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes.*

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6Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar.

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7*To freeze, cool muffins completely, then freeze up to 3 months. Reheat about 10 minutes in 350* oven, then brush with butter and roll in cinnamon sugar.

About this Recipe

Course/Dish: Muffins