Pumpkin Spice Doughnut Muffins

Miranda Gellert


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


★★★★★ 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
  • pinch
    ground ginger
  • pinch
    ground cardamom
  • 15 oz
    can of pumpkin puree
  • 1/3 c
  • 1 tsp
  • 10 Tbsp
    cold unsalted butter
  • 3/4 c
    brown sugar
  • 2
  • 3/4 c
    granulated sugar
  • 2 1/2 tsp
    ground cinnamon
  • 4 Tbsp
    unsalted butter, melted

How to Make Pumpkin Spice Doughnut Muffins


  1. Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
  2. Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
  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.
  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.
  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.*
  6. Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar.
  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.

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About Pumpkin Spice Doughnut Muffins

Course/Dish: Muffins

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.