Pumpkin Muffin Donuts: Soft Spiced Pumpkin Donut Muffins

Why You’ll Love This Recipe

Fall flavor – Pumpkin and cozy spices with a crunchy cinnamon-sugar coating.

Baked, not fried – All the taste of a classic pumpkin cake donut without deep frying.

One-bowl and simple – No mixer required: this comes together quickly in one bowl for easy prep and cleanup.

How To Make Pumpkin Donut Muffins

1. Make the batter. Whisk together dry ingredients: all-purpose flour, cake flour, sugar, baking powder, baking soda, salt, and spices. Add melted butter, oil, eggs, pumpkin puree, and vanilla. Stir until just combined, then scrape the sides and fold briefly to ensure everything is mixed.
2. Fill the muffin tin. Grease a 12-count muffin pan with non-stick spray and portion batter using a 2-tablespoon cookie scoop (about size 30) into each cup.
3. Bake. Bake at 350°F (175°C) for 18–20 minutes, until the centers spring back or a toothpick comes out mostly clean. Let cool in the pan for about 10–15 minutes before removing.
4. Coat with cinnamon sugar. Melt the butter for the coating and combine sugar with cinnamon in a shallow bowl. While the muffins are still warm but cool enough to handle, dunk each muffin in melted butter and immediately roll it in the cinnamon-sugar until fully coated. Work one muffin at a time for best coverage.

What is the best way to store the muffins?

Store in an airtight container at room temperature for 3–4 days. If you prefer, refrigerate for longer storage, but bring to room temperature before serving for best texture.

Can I make these as mini muffins?

Yes — use a mini muffin pan for bite-sized donut muffins. Baking time will be shorter, so watch them closely and test with a toothpick.

Can I bake them in a donut pan?

Yes. Pipe or spoon batter into a donut pan and bake. Because donuts are shallower than muffins, they will likely need less baking time — check for doneness early to avoid overbaking.

Substitutions and tips

Can I use all-purpose flour instead of cake flour?

Yes. Cake flour yields a softer crumb, but using only all-purpose flour will still produce good muffins — they may be slightly denser.

Do I need a mixer?

No. Whisking by hand works well. Finish mixing with a rubber spatula to fold and scrape the bowl so the batter is evenly combined without overmixing.

Baking tip: weigh ingredients

For consistent results, weigh dry ingredients with a kitchen scale if possible. Gram measurements reduce variance and help deliver the same texture every time.

Pumpkin Donut Muffins

Satisfy your fall cravings with these soft, tender spiced pumpkin muffins rolled in a buttery cinnamon-sugar coating.

Ingredients

For the Pumpkin Muffins

• ¾ cup (96g) all-purpose flour
• ½ cup (64g) cake flour
• 1 cup (210g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ cup (60g) unsalted butter, melted
• ¼ cup (60g) vegetable or canola oil
• 2 large eggs, room temperature
• 1 cup (240g) pumpkin puree
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ½ cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 tablespoon cinnamon

Instructions

1. Pumpkin Muffins: Preheat oven to 350°F (175°C). Grease a 12-count muffin pan with non-stick spray.
2. In a large bowl, whisk flours, sugar, baking powder, baking soda, salt, and spices. Add melted butter, oil, eggs, pumpkin, and vanilla. Whisk until just combined and finish by scraping and folding with a rubber spatula.
3. Scoop batter into prepared muffin tins using a 2-tablespoon cookie scoop.
4. Bake 18–20 minutes, until centers spring back or a toothpick comes out mostly clean. Let cool in pan about 10 minutes.
5. Cinnamon Sugar Coating: Melt the butter. Combine sugar and cinnamon in a wide bowl or shallow dish for rolling.
6. While muffins are warm and easy to handle, dunk each muffin in melted butter, then roll in cinnamon-sugar until fully coated. Work one muffin at a time. Serve warm or at room temperature.

More Fall Treats You’ll Love

• Pumpkin Pecan Upside-Down Cakes
• Apple Cider Donut Loaf Cake
• Cinnamon Roll Blondies
• Apple Pie Cinnamon Rolls
• Apple Cheesecake Pop-Tarts