Pumpkin Donut Muffins are an easy baked treat rolled in cinnamon sugar that mimic a giant old-fashioned donut hole. Made with pumpkin puree and pumpkin pie spice, these dense, flavorful muffins are perfect for crisp fall mornings, weekend brunches, or an after-school snack that kids will love.
Why This Recipe is the Best
These pumpkin donut muffins deliver the cozy flavors of pumpkin spice in an approachable, no-fuss recipe. They’re quick to make, require common pantry ingredients, and have a nostalgic old-fashioned texture that pairs perfectly with a cinnamon-sugar coating. Serve them warm for a comforting breakfast or pack them for autumn gatherings and holiday mornings.
Try other pumpkin favorites such as Pumpkin Muffins, Pumpkin Coffee Cake, or Banana Pumpkin Muffins for more seasonal baking ideas.
Key Ingredients
These donut-style muffins use simple ingredients you likely already have on hand. Here are the essentials and a few tips.
- Pumpkin Puree — Use plain pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice — If you don’t have a blend, combine cinnamon, nutmeg, ginger, cloves, and a pinch of allspice.
- All-purpose Flour — You can substitute a gluten-free flour blend, though texture may change slightly.
- Cinnamon — For the coating; paired with sugar it creates the classic donut taste.
- Granulated Sugar — Used in the batter and again for the cinnamon-sugar coating.
- Egg — Room-temperature is best for more even mixing and lift.
- Butter — Melted for dipping the muffins so the cinnamon sugar adheres; not needed in the batter.
How to Make Pumpkin Donut Muffins
Follow these straightforward steps for tender, old-fashioned-style donut muffins with a crisp cinnamon-sugar exterior.
- Preheat the oven to 350°F (175°C). In a mixer or large bowl, whisk together the egg, milk, pumpkin puree, vanilla, and sugar until smooth. Add the dry ingredients—flour, baking powder, salt, and pumpkin pie spice—and mix until just combined.
- Grease a muffin tin well (do not use paper liners). Scoop about 1/8 cup of batter into each well. Bake 15 minutes or until a toothpick comes out clean and the tops spring back when gently touched.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Meanwhile, melt the butter in a small bowl and combine sugar and cinnamon in another shallow bowl.
- Dip the muffin tops in the melted butter, then immediately roll them in the cinnamon-sugar mixture. Coat just the tops, or butter the sides and roll the entire muffin for a fully coated “donut” finish.
Hint: Do not use paper cupcake liners for this recipe. The batter is sticky and will cling to liners, making removal difficult. Grease the muffin tin thoroughly instead to ensure easy release.
Top tip
For best results, skip liners and spray the muffin tin with cooking spray or coat with a thin layer of oil or butter. If you must use liners, spray them well, but expect some sticking with this sticky batter.
Recipe
Pumpkin Donut Muffins
Andrea
Equipment
- Mixing bowl
- Electric stand mixer or whisk
- Muffin tin
Ingredients
- 1 teaspoon vanilla
- 1 egg
- ½ cup milk
- ½ cup pumpkin puree
- 1 cup flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice
Cinnamon Sugar Topping
- 5 tablespoons butter, melted
- ⅓ cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl or stand mixer, combine vanilla, egg, milk, and pumpkin puree. Whisk until smooth. Add flour, sugar, baking powder, salt, and pumpkin pie spice; mix until just combined.
- Grease a muffin tin well. Spoon about 1/8 cup of batter into each well—do not use paper liners. Bake for 15 minutes or until set and a toothpick inserted in the center comes out clean.
- Let muffins cool for about 5 minutes in the tin, then transfer to a wire rack. Melt the butter in a small bowl and mix cinnamon with sugar in another bowl.
- Dip the top of each muffin in melted butter, then roll the muffin in the cinnamon-sugar mixture until coated. For full coverage, brush the sides with butter and roll the entire muffin in the sugar.
Notes
- Do not use paper cupcake liners unless they are well-sprayed—this batter tends to stick.
- These muffins are intentionally denser than a fluffy breakfast muffin to mimic the texture of an old-fashioned donut.
- When coating, start with the top and then roll the sides to reduce mess.
Nutrition
Calories: 150 kcal
This recipe is made without buttermilk or Bisquick. For more creative muffin ideas try Lemon Poppyseed with yellow squash or other seasonal recipes.
Variations
Small swaps and additions let you customize these donut muffins to suit your taste.
- Pumpkin Spice — Boost the spice flavor by adding a bit of pumpkin pie spice to the cinnamon-sugar coating.
- Sugar Coated — Omit the cinnamon and use plain granulated sugar for a simpler coating.
- Mini Donuts — Use a mini muffin tin for bite-sized treats; avoid liners or spray them heavily.
- Chocolate Chips — Fold in ½ cup chocolate chips for a sweeter variation.
- Less Sugar — Reduce the batter sugar to ¼ or ⅓ cup if you prefer a less sweet muffin.
Storing Donut Muffins
Store baked pumpkin donut muffins in an airtight container at room temperature for 2–3 days. Rewarm briefly in the microwave if you like them warm.
To freeze, place cooled muffins in an airtight container or freezer bag for up to 1 month. Thaw at room temperature and reheat before serving for best texture.