Pumpkin Doughnut Muffins

5 from 23 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 289kcal

Author: Sue Moran

Equipment

a standard muffin pan

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition