Pumpkin Doughnut Muffins

Pumpkin doughnut muffins are pillowy little pumpkin spice muffins coated in a crisp cinnamon sugar crust. This pumpkin doughnut remix is the best thing to happen to Fall since the PSL!

pumpkin doughnut muffin with bite taken out

pumpkin doughnut muffins are the perfect fall treat

Just look at that bite shot and tell me you aren’t hungry for one of these cute muffin/doughnuts! They’re loaded with real pumpkin, just the right blend of spices, and of course that sugary crust we crave on warm doughnuts straight from the fryer. It’ll be all instant pumpkin patch in your kitchen when you bake these Fall doughnut wannabes, guaranteed (with none of that greasy paper bag action).

If you love doughnuts in fall, try one of my doughnut bundt cakes!

Pumpkin Doughnut Cake

Apple Cider Doughnut Cake

Glazed Old Fashioned Buttermilk Doughnut Bundt Cake

Jelly Doughnut Bundt Cake

Chocolate Sour Cream Doughnut Bundt Cake

pumpkin doughnut muffins, stacked

what you’ll need

This recipe is a pleasure to make because it uses just one bowl, and has the perfect amount of puree to give that classic pumpkin vibe without making the muffins stodgy. The spices are perfect, too, but I go a little heavier on the nutmeg because that’s the flavor we associate with classic, old fashioned doughnuts. Neat, huh?

  • canned pumpkin puree ~ you could make your own, but why? Canned pumpkin is actually thicker and better than anything you can make yourself, and it’s actually more nutritious, too, who knew?? I have a pretty strong preference for Libby’s, and I’ve tried just about all of them out there.
  • eggs
  • oil ~ a neutral veg oil like canola makes these muffins moist for days.
  • sugar
  • buttermilk
  • flour
  • baking powder ~ always refresh your baking powder at the start of the Fall baking season, we don’t want any baking fails, especially this time of year ๐Ÿ™‚
  • salt
  • pumpkin spices‘ (cinnamon, ginger, nutmeg, clove)
pumpkin doughnut muffins on a cooling rack

how do I get all that yummy cinnamon sugar to stick?

  1. Brush the entire surface of your freshly baked muffins with a thin coating of melted butter.
  2. Plop it down into a bowl of sugar, and roll it around until it’s completely covered. Then shower it with more sugar ~ you don’t want to miss a spot!
  3. That’s it, it’s ready to devour. But fyi, they’ll keep their crunch for a few days on the counter, so no rush.
sprinkling cinnamon sugar on pumpkin doughnut muffins

pumpkin doughnut muffin faqs

What can I do with my leftover canned pumpkin?

Wow, this is never a question for me, canned pumpkin is like gold in my house, I can never have enough. If you don’t use it on a regular basis, why not freeze it ~ fill an ice cube tray and freeze until solid, then transfer to a heavy duty zip lock freezer bag. Need further inspiration? Check out my pumpkin recipe archives ๐Ÿ™‚

Can you freeze these pumpkin doughnut muffins?

Because of the butter and cinnamon sugar coating, I would advise against freezing these muffins. Luckily, they are so easy to throw together in one bowl, there’s no planning ahead required!

How long will these muffins last?

These muffins will last a few days on the counter, covered loosely.

Can you make this recipe as mini muffins?

Yes, definitely! Simply make the recipe as is, fill your mini muffin tin, and bake at 350F for about 10-15 minutes. Keep an eye on them, since they’ll cook quickly!

Can I reheat these?

I don’t recommend warming these muffins because of the sugar coating. They’re absolutely wonderful at room temperature.

pumpkin doughnut muffins on a cooling rack, coated in sugar

I love pumpkin anything!

5 from 13 votes

Pumpkin Doughnut Muffins

Pumpkin doughnut muffins are pillowy little pumpkin spice muffins coated in a crisp cinnamon sugar crust. This pumpkin doughnut remix is the best thing to happen to Fall since the PSL!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 12 muffins
Calories 289kcal
Author Sue Moran


  • a standard muffin pan


  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 3/4 cup all purpose flour

For sugar coating

  • 4 Tbsp unsalted butter, melted
  • 1 cup granulated sugar
  • 1 tsp cinnamon


  • Preheat oven to 400F. (I use an oven thermometor to insure my oven is at the correct temperature.) Spray or butter a 12 cup muffin pan.
  • In a large mixing bowl, add the vegetable oil, sugar, eggs, pumpkin puree, buttermilk, and vanilla extract. Whisk well to combine.
  • Add the cinnamon, nutmeg, ginger, and clove, and whisk well.
  • Add the baking powder, and salt whisk again to get them evenly incorporated.
  • Finally, fold in the flour until everything is combined and there are no dry pockets of flour left. Note: Once the flour is added you don't want to over mix the batter because vigorous mixing creates gluten that can make your muffins tough.
  • Scoop the batter evenly into your prepared muffin tin, filling each tin about 3/4 full. You should be able to make 12 muffins.
  • Bake for about 20 minutes, or until the muffins are nice and round. Let them cool for about 10 minutes before carefully removing them from the pan to a rack.
  • While the muffins are baking, combine the granulated sugar and cinnamon in a shallow bowl.
  • While the muffins are still warm (but not hot), brush each muffin lightly with the melted butter, and roll in the cinnamon sugar.


Calories: 289kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 175mg | Potassium: 198mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3359IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 31, 2021 at 5:57 pm

    5 stars
    Wonderful recipe! Using vegetable oil and folding in the flour makes these very light. I used half the recipe for the sugar coating & still had a little left over.

  • Reply
    September 19, 2021 at 2:42 pm

    5 stars
    I had to make a second batch of these the day after the first try, they disappeared so fast! Absolutely delicious!

    • Reply
      Sue Moran
      September 19, 2021 at 4:09 pm

      Happy to hear it, thanks!

  • Reply
    Janice Howard
    September 11, 2021 at 8:49 am

    5 stars
    Love these smelled so good baking! Also made your Lemon crunch cake grandkids thought it was the best two thumbs up!!

    • Reply
      Sue Moran
      September 11, 2021 at 9:15 am

      Yay Janice, they do smell good while they’re baking, that’s for sure ๐Ÿ™‚

  • Reply
    September 4, 2021 at 9:10 am

    5 stars
    Made these this morning. They are ABSOLUTELY amazing! Soooo fluffy!

    • Reply
      Sue Moran
      September 4, 2021 at 9:55 am

      I’m so happy you loved them Micha, thanks ๐Ÿ™‚

  • Reply
    September 2, 2021 at 3:12 pm

    Hi Sue,
    I am going to make these but would like to know if I can use my large, bakery size muffin tin?

    I love your site, pictures and definitely your recipes!!!

    Have a great holiday weekend,


    • Reply
      Sue Moran
      September 2, 2021 at 5:05 pm

      Thanks Susan! I haven’t tried them in a large muffin pan, and I suppose you could, but they wouldn’t be quite as cute. I think the ratio of muffin to sugary crust is important, and with a large muffin you might lose that, not sure. Let us know if you try it.

  • Reply
    September 2, 2021 at 11:16 am

    5 stars
    LOVE the new profile picture! These muffins are PERFECT for me. I love pumpkin – not really lattes, but baked goods are my jam! Can’t wait to make these for a nice cozy fall breakfast!

    • Reply
      Sue Moran
      September 2, 2021 at 5:06 pm

      Thanks Debi ๐Ÿ™‚ I’m with you on baking with pumpkin, bring it on!

  • Reply
    Elizabeth Stewart
    September 2, 2021 at 8:25 am

    These muffins look delicious and I can’t wait to try them. Also, love your new picture!!

    • Reply
      Sue Moran
      September 2, 2021 at 9:09 am

      I know you’ll love them, and thanks! We’re working on a fun blog redesign that involves lots of new pics ๐Ÿ™‚

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