These Donut Pumpkin Muffins are a cozy treat, perfect for fall! With warm pumpkin spice and a sweet glaze, they taste like a hug in muffin form. Yum!
They’re soft and fluffy, making them a delightful snack or breakfast. I love enjoying one with a warm cup of coffee. It’s like a morning party in my mouth! ☕️
Key Ingredients & Substitutions
All-purpose flour: This is essential for the muffins’ structure. If you want to make them gluten-free, you can substitute it with a 1:1 gluten-free flour blend. I’ve had good results with Bob’s Red Mill.
Pumpkin puree: Canned pumpkin puree is convenient and works perfectly. If you have fresh pumpkin, you can roast and puree it, but be sure to drain extra moisture.
Pumpkin pie spice: This is a blend of spices that gives muffins their cozy flavor. You can mix equal parts cinnamon, nutmeg, ginger, and cloves if you don’t have the pre-made spice blend.
Buttermilk: This adds moisture and fluffiness. If you don’t have any on hand, make your own by adding a tablespoon of lemon juice or vinegar to whole milk and letting it sit for 5 minutes.
How Do I Get the Muffins to Stay Moist and Fluffy?
The key to moist and fluffy muffins lies in how you mix your ingredients and bake them. Here’s what to remember:
- Don’t overmix the batter. Stir until just combined for the best texture.
- Filling the muffin cups about 3/4 full allows room for rising without overflow.
- Keep an eye on baking times! Overbaking can dry them out. Check with a toothpick; it should come out clean but not dry.
Following these tips can help ensure your Donut Pumpkin Muffins are tender and delicious every time!
Delicious Donut Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, melted and cooled
- ¾ cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup buttermilk or whole milk
- 1 tablespoon vegetable oil (for coating muffins before sugar coating)
For the Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
*Optional Glaze:*
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 12-15 minutes to bake, making it perfect for a quick, delicious treat. Allow an additional 5-10 minutes for cooling before serving.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini muffin liners to make removal easier later on.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until everything is evenly combined. This will ensure your muffins rise beautifully!
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, melted butter, pumpkin puree, eggs, vanilla extract, and buttermilk. Whisk these together until the mixture is smooth and well-blended.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the muffins dense.
5. Fill the Muffin Pan:
Scoop the batter into your prepared mini muffin pan, filling each cup about 3/4 full to give them enough room to rise during baking.
6. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 12-15 minutes. They are ready when a toothpick inserted into the center comes out clean. Don’t overbake!
7. Cool the Muffins:
After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Coat with Sugar and Cinnamon:
While the muffins are still slightly warm, brush them lightly with vegetable oil. Mix together the granulated sugar and ground cinnamon, then roll each muffin in this mix until well coated. This adds that sweet, donut-like exterior we love!
9. Optional Glaze:
If you want to take these muffins to the next level, whisk together the powdered sugar, vanilla extract, and enough milk to create a thick glaze. Drizzle this over the cooled muffins for a sweet finish.
10. Serve and Enjoy!
Your soft and fluffy Donut Pumpkin Muffins are ready to be enjoyed! Perfect for breakfast, snacks, or dessert. Share with friends and family, or keep them all to yourself—you deserve it!
These muffins are true comfort food, blending the nostalgic flavors of pumpkin spice with a delightful sweetness. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, be sure to roast and puree it first. Just make sure to drain any excess moisture to keep the muffins from getting soggy.
What Can I Substitute for Buttermilk?
No buttermilk? No problem! You can make your own by adding 1 tablespoon of lemon juice or vinegar to ¼ cup of regular milk and letting it sit for about 5 minutes until it thickens slightly.
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just remember to bring it back to room temperature before baking. You can also bake the muffins in advance and store them in an airtight container for up to 3 days.
How Should I Store Leftovers?
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, freeze them in a sealed bag for up to 3 months. Just thaw before enjoying!
