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!
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.