Pumpkin Spice Donut Muffins
Baked with real pumpkin and pumpkin pie spices and coated with cinnamon sugar, these quick and easy pumpkin spice donut muffins are packed with delicious fall flavor.
Prep Time35 minutes mins
Cook Time22 minutes mins
Total Time57 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 226kcal
Donut Muffin Batter
- 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
Cinnamon Sugar Topping
- 3 Tablespoons unsalted 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. (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.
Add the butter to a small, microwave-safe bowl and melt it in the microwave. 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.
Storage: 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 them in the cinnamon sugar mixture and store the uncoated donut muffins in an airtight container at room temperature for up to 4 days.
Freezing: Uncoated donut muffins can be frozen, stored in an airtight container, for up to 3 months. Defrost completely before coating in cinnamon sugar and serving.
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