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.
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
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.
Step 2: Put flour, baking powder, baking soda, salt, nutmeg, allspice in a bowl and stir them up until everything is combined.
Step 3: Mix up some pumpkin puree and buttermilk in another bowl.
Step 4: Mix some soft butter and brown sugar in a mixing bowl until it is fluffy.
Step 5: Beat a couple of eggs one by one into the sugar mixture.
Step 6: Add the flour and the pumpkin buttermilk to the mixing bowl. Your pumpkin muffin batter is ready!
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.
Step 8: While the muffins are baking, mix up some white sugar and cinnamon and melt some butter.
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.
Step 10: Let the muffins cool on a rack, guarding them closely from muffin pilferers.
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.
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.
As with most baked goods, they are best on the first day, but they will last several days in a covered container.
Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!
Want to round out your meal?
Other muffin recipes we love
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