These Donut Pumpkin Muffins are fluffy and packed with warm spices, making them perfect for fall! Each bite brings a cozy sweetness, just like a warm hug on a chilly day.
Making these is super fun, especially when your kitchen smells like pumpkin pie! I love pairing them with a cup of coffee for the ultimate treat. You’ll want to share, but honestly, they’re that good you might not want to! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you want a healthier option, you can use whole wheat flour, but it may make the muffins denser.
Pumpkin Puree: You can use fresh pumpkin puree instead of canned if it’s available. Just be sure to cook and blend it until smooth!
Sugars: I like using a mix of granulated and brown sugar for added moisture and flavor. You can substitute with coconut sugar for a less refined option, but keep the texture in mind.
Oil or Butter: Vegetable oil is great for moisture, while melted butter gives a richer flavor. You can use unsweetened applesauce instead for a lighter version!
Pumpkin Pie Spice: If you don’t have this blend, mix equal parts cinnamon, nutmeg, ginger, and cloves. It’s easy to make from spices you probably already have!
How Do I Achieve the Perfect Muffin Texture?
The key to great muffin texture is not to overmix the batter after combining wet and dry ingredients. Here’s how to get it right:
- Mix ingredients just until you see no more dry flour. A few lumps are perfectly fine!
- Fill muffin cups only about 3/4 full. This allows room for the muffins to rise without spilling over.
- Keep an eye on your muffins while they bake. Every oven is different, so start checking with a toothpick at 15 minutes.
With these tips, you’ll have soft, fluffy muffins that feel like a delicious hug on a plate!
How to Make Donut Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Donut Topping and Glaze:
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-18 minutes of baking time, plus cooling time. So, in total, plan for around 40-45 minutes to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly. While the oven heats, grease or line a mini muffin pan with paper liners to make removal easy!
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is mixed well so you get that delicious pumpkin flavor in every bite!
3. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and well combined. This will give your muffins that cozy, moist texture!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the dry ingredients. Gently stir everything together until just combined. Don’t worry if there are a few lumps; overmixing can make the muffins tough, and we want them fluffy!
5. Fill the Muffin Cups:
Using a spoon or a cookie scoop, fill each muffin cup about 3/4 full with the batter. This gives them enough room to rise beautifully in the oven.
6. Bake the Muffins:
Pop the muffin pan into the preheated oven and bake for 15-18 minutes. Check them with a toothpick; if it comes out clean, they’re ready! If not, give them a few more minutes.
7. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here; they’ll be worth the wait!
8. Prepare the Cinnamon Sugar:
While the muffins cool, mix the granulated sugar and cinnamon in a shallow dish. This will give your muffins their sweet donut-like coating.
9. Coat the Muffins:
When the muffins are still warm, roll the tops gently in the cinnamon sugar mixture to coat them lightly. This step is what makes them taste just like donuts!
10. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. This will add a delightful sweetness and finishing touch to your muffins.
11. Drizzle and Enjoy:
Finally, drizzle the glaze over the coated muffins and allow it to set for a few minutes before serving. Enjoy these warm, spiced pumpkin muffins that are perfect for any time of the day!
These muffins are sure to be a hit! Enjoy your baking adventure and the delightful aroma filling your kitchen!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! You can definitely use fresh pumpkin. Just cook and blend it until smooth. Make sure it’s not overly watery, as that can affect the texture of your muffins.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! Whole wheat flour can be used, but keep in mind it may make the muffins denser. You might consider mixing half whole wheat and half all-purpose flour for a lighter texture.
How Should Leftovers Be Stored?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top freezer bag for up to 3 months. Just thaw before enjoying!
Can I Make These Muffins Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil instead of butter. This way, you can enjoy delicious vegan pumpkin muffins!