Pumpkin Spice Donut Muffins
Baked with real pumpkin and pumpkin pie spices and coated with cinnamon sugar, these pumpkin spice donut muffins are packed with delicious fall flavor. Plus they're quick and easy to make and bake in a muffin pan (recipe includes instructions for both regular-sized or mini muffins)!
for the donut muffins:
- ⅞ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- pinch of ground cloves
- pinch of ground allspice
- ⅜ cup pumpkin purée*
- ¼ cup dark brown sugar
- ¼ cup milk room temperature
- 1 large egg white room temperature
- 3 Tablespoons vegetable oil
- ½ teaspoon vanilla extract
for the cinnamon sugar topping:
- 3 Tablespoons butter
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Make the muffin batter.
In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
Divide the batter evenly among the muffin wells in the prepared muffin pan. For regular-sized donut muffins, divide the batter among 6 muffin wells. For mini donut muffins, divide the batter among 16 mini muffin wells.
Bake the donut muffins.
Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins and 12-14 minutes for mini donut muffins. Let the muffins cool in the pan for 2 minutes before carefully transferring them to a wire rack to cool completely. (NOTE: It is not necessary for the donut muffins to cool completely before coating them with cinnamon sugar and serving. If you plan to serve the donut muffins immediately while still warm, simply let them cool until they're cool enough to handle before proceeding with the next steps.)
Prepare the cinnamon sugar coating.
(NOTE: See note regarding storing the donut muffins prior to coating them in cinnamon sugar.) In a small, heat-safe bowl, melt the butter. Set aside.
In another small bowl, add the sugar and cinnamon and whisk to combine.
Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).
Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture and store the uncoated donut muffins in an airtight container at room temperature for up to 4 days. Coat the muffins with the cinnamon sugar mixture on the say you plan to eat them.
*Be sure to use pumpkin purée/canned pumpkin that contains only 100% real pumpkin. Do not use pumpkin pie filling, which also contains spices, sweeteners, and other additives.
Calories: 226kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 192mg | Potassium: 102mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2414IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg