pumpkin spice doughnut muffins

★★★★★ 3
a recipe by
Miranda Roderick
Washougal, WA

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

Blue Ribbon Recipe

Dense, moist, and full of fall spices we could not get enough of these pumpkin doughnut muffins. The texture isn't a regular muffin. It's more of a cake doughnut without the frying. They're not overly sweet so coating them in cinnamon sugar adds the perfect touch of sweetness. Delicious for breakfast, a light dessert, or even an afternoon snack.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves Makes 12 muffins
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For pumpkin spice doughnut muffins

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

How To Make pumpkin spice doughnut muffins

Test Kitchen Tips
Don't be scared to overfill the muffin tin. These do not rise a lot in the baking process. Also, we recommend using a stand mixer when preparing the batter.
  • Buttering a muffin pan while oven preheats.
    1
    Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
  • Dry ingredients and wet ingredients combined in separate bowls.
    2
    Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
  • Adding eggs to the creamed butter and brown sugar.
    3
    Cut 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.
  • Slowly adding flour and pumpkin.
    4
    On 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.
  • Batter divided in muffin tins.
    5
    Divide 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.*
  • Cinnamon sugar in a bowl; melted butter in another bowl.
    6
    Combine granulated sugar and cinnamon in a small bowl. Melt butter.
  • Brushing baked muffins with butter.
    7
    Brush over warm muffins.
  • Rolling buttered muffins in cinnamon sugar.
    8
    Roll muffins in cinnamon sugar.
  • 9
    *To freeze, cool muffins completely. Then freeze up to 3 months. Reheat about 10 minutes in 350F oven. Then brush with butter and roll in cinnamon sugar.
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