• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact

Framed Cooks

menu icon
go to homepage
  • Father’s Day Recipes!
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Father’s Day Recipes!
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ร—
    Framed Cooks ยป Recipes ยป Muffins

    Pumpkin Doughnut Muffins

    Published: Oct 4, 2023 ยท Modified: Oct 13, 2023 by Kate Morgan Jackson ยท This post may contain affiliate links ยท 2 Comments

    Jump to Recipe

    This soft and flavorful pumpkin doughnut muffins recipe is one of the best ways to use canned pumpkin! The cinnamon sugar coating takes these muffins over the top.

    Two pumpkin doughnut muffins on a wooden board.
    Jump to:
    • Why we love this recipe
    • Ingredients you need
    • How to make this recipe
    • Recipe FAQs
    • Want to round out your meal?
    • Other muffin recipes we love
    • Could you leave us some stars?
    • Pumpkin Doughnut Muffins

    Why we love this recipe

    I love a pumpkin pie as much as the next girl, but I figured there had to be something more I could do with all those tempting cans of pumpkin puree in the baking aisle.

    While I was pondering this, I happened to be making cinnamon butter muffins, and a lightbulb went off. What if we took that muffin recipe and added a few other ingredients…starting with that pumpkin puree!

    And what if we coated these pumpkin muffins with a little butter and rolled them in cinnamon sugar?

    Let’s just say the batch I just made went like hotcakes, and my taste testers declared them to be pumpkin pie in muffin form. In other words…PUMPKIN HEAVEN.

    Ingredients you need

    Pumpkin Donut Muffin Ingredients.

    See the recipe card for full information on ingredients and quantities.

    How to make this recipe

    Step 1: Preheat your oven to 350 degrees and spray a 12 cup muffin pan with cooking spray.

    Flour and spices mixture in mixing bowl.

    Step 2: Put flour, baking powder, baking soda, salt, nutmeg, allspice in a bowl and stir them up until everything is combined.

    Buttermilk and pumpkin puree mixture in a mixing bowl.

    Step 3: Mix up some pumpkin puree and buttermilk in another bowl.

    .

    Creamed butter and brown sugar in mixing bowl.

    Step 4: Mix some soft butter and brown sugar in a mixing bowl until it is fluffy.

    Creamed butter and brown sugar in mixing bowl.

    Step 5: Beat a couple of eggs one by one into the sugar mixture.

    .

    Finished pumpkin muffin batter in a mixing bowl.

    Step 6: Add the flour and the pumpkin buttermilk to the mixing bowl. Your pumpkin muffin batter is ready!

    Pumpkin muffin dough in a 12 cup muffin pan.

    Step 7: Divide the batter among the 12 cups in your muffin pan. The batter will come to the top of each opening, but don’t worry, it’s going to bake up just fine. Pop them in the oven for 30 minutes.

    Bowl of cinnamon sugar.

    Step 8: While the muffins are baking, mix up some white sugar and cinnamon and melt some butter.

    Pumpkin muffins brushed with butter and rolled in cinnamon sugar.

    Step 9: Let the muffins cool for ten minutes (at this point you will be fighting off people who have gotten a whiff of the aroma), then brush the muffins with butter and roll them in the cinnamon sugar.

    Pumpkin donut muffins cooling on rack.

    Step 10: Let the muffins cool on a rack, guarding them closely from muffin pilferers.

    Recipe FAQs

    Where can I find pureed pumpkin?

    It is usually in the baking aisle, especially in the fall when folks are making all those pumpkin pies. Make sure you check to be certain you are getting pumpkin puree and not pumpkin pie filling – the cans look very similar.

    What is the best way to get the batter into the muffin tin?

    Two spoons (one to scoop, the other to scrape the batter into the muffin cups works just fine. I do have a muffin scoop that I absolutely love for muffins, and you could also use a cookie scoop.

    How far ahead can I make these?

    As with most baked goods, they are best on the first day, but they will last several days in a covered container.

    Have a question I didn’t cover?

    Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!

    Want to round out your meal?

    We love a cup of fresh mint tea with these muffins, and if we are feeling extra sassy we go for a cup of red wine hot chocolate. I know, so naughty!

    Other muffin recipes we love

    • Maple syrup blueberry muffins on a white plate with a cup of tea.
      Maple Syrup Blueberry Muffins
    • French toast muffins cooling on a rack.
      French Toast Muffins
    • Banana Muffins on a cooling rack.
      Easy Banana Muffins
    • Banana Coffee Cake Muffins
      Banana Coffee Cake Muffins

    Looking for more muffin inspiration? Here is our complete collection of muffin recipes!

    Could you leave us some stars?

    If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

    Print

    Pumpkin Doughnut Muffins

    Two pumpkin doughnut muffins on a wooden board.
    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    This soft and flavorful pumpkin doughnut muffins recipe is one of the best ways to use canned pumpkin! The cinnamon sugar coating takes these muffins over the top.

    • Author: Kate Morgan Jackson
    • Prep Time: 20 minutes
    • Cooling Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 12
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 3 cups all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/3 cup buttermilk
    • 1 15 ounce can pumpkin puree
    • 3/4 cup brown sugar
    • 10 tablespoons butter, room temperature
    • 2 eggs
    • 3/4 cup white sugar
    • 2 1/2 teaspoons cinnamon
    • 4 tablespoons butter, melted

    Instructions

    1. Preheat oven to 350 degrees.
    2. Spray a 12 cup muffin pan with cooking spray.
    3. Mix flour, baking powder, baking soda, salt, nutmeg, and allspice.
    4. In another bowl, stir up buttermilk and pumpkin puree.
    5. Beat 10 tablespoons of butter and brown sugar in a large mixing bowl with an electric mixer until it is nice and fluffy. Beat in the eggs, one at a time.
    6. Add flour mixture in three portions, alternating with two portions of the pumpkin mixture, until everything is nice and combined.
    7. Divide the batter between the 12 muffin cup openings and bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes.
    8. While the muffins are baking, mix the white sugar and cinnamon in a shallow bowl. Let muffins cool for 10 long minutes in the pan.
    9. Take the muffins out of the pan, brush them all over with butter, then roll them in the sugar mixture.
    10. Let muffins cool completely on a wire rack and serve ’em up!

    Notes

    • Make sure you are using pumpkin puree and not pumpkin pie mix – the cans look super similar!  Look for it in the baking aisle.
    • Take the wrapper off the butter before you bring it to room temperature so the soft butter doesn’t stick to that wrapper.
    • If you want, you can just coat the top of the muffins with the butter and cinnamon sugar mixture.  They are a little neater to eat that way (although I’ve never heard a complaint about a messy muffin!)
    • These are best the day you make them, but they will keep for a few days in a covered container.  If they last that long!

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

    85 shares
    • Facebook
    • Twitter
    • Yummly

    Want every new recipe delivered right to your email inbox?

    Reader Interactions

    Comments

    1. Jessie says

      October 05, 2023 at 9:12 pm

      These muffins are ๐Ÿ‘Œ๐Ÿผ๐Ÿ‘Œ๐Ÿผ๐Ÿ‘Œ๐Ÿผ I put extra cinnamon sugar on mine and it was such a great fall treat!

      Reply
      • Kate Morgan Jackson says

        October 11, 2023 at 11:02 am

        Extra cinnamon sugar is always the way to go! :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Kate from Framed Cooks

    Hi, Iโ€™m Kate! Iโ€™m a recipe writer, food photographer and devoted bacon lover. Iโ€™m so glad youโ€™re here!

    More about me โ†’

    Father's Day Recipes!

    • steak and cherry tomato skewers
      Steak Skewers
    • Summer lasagna on a plate.
      Summer Lasagna
    • Shrimp cooked in beer in a bowl with a can of beer in the background.
      Shrimp Cooked In Beer
    • Bacon and egg pancakes on a plate.
      Bacon and Egg Pancakes
    • shredded pot roast
      Mimosa Fruit Salad
    • Sliced strawberry bread on a plate.
      Glazed Strawberry Bread

    Reader Favorites

    • Pastina with egg and cheese in a bowl.
      Pastina with Egg and Cheese, Otherwise Known As Comfort Food
    • Lemon Garlic Lobster Pasta in a bowl with a fork.
      Pasta with Lobster Sauce
    • Grandpa's Coca-Cola Ribs on a cutting board.
      Grandpa’s Coca-Cola Ribs
    • Pasta with Buttered Egg Sauce on a plate with a fork.
      Pasta with Egg Sauce
    • Soft scrambled eggs with ricotta on a plate.
      Ricotta Scrambled Eggs
    • Cheese Fries in a bowl on a wooden counter.
      Easy Cheese Fries

    Want every new recipe delivered right to your email inbox?

    Sign Me Up!

    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign Up!

    Get in Touch

    • Contact

    Copyright ยฉ 2025 Framed Cooks

    All photographs ยฉ FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.