Pumpkin Doughnut Muffins

A muffin perfect for fall!

Course Dessert
Cuisine American
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Servings 12 muffins
Calories 358 kcal
Author Michelle


For the Muffins:

  • 10 tablespoons unsalted butter, at room temperature (5 ounces)
  • 3 cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1/3 cup buttermilk
  • cups pure pumpkin puree not pumpkin pie filling
  • ¾ cup light brown sugar
  • 2 eggs

For the Cinnamon-Sugar Coating:

  • ¼ cup unsalted butter melted
  • ¾ cup granulated sugar
  • teaspoons ground cinnamon
US Customary - Metric


  1. Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups.
  2. Make the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside. In a small bowl, whisk together the buttermilk and pumpkin; set aside.
  3. Beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping the sides of the bowl as needed. Reduce the mixer speed to low, then add the flour mixture in three additions, alternating with two additions of the pumpkin mixture, beating until barely combined. Turn off the mixer and fold the batter a few times with a rubber spatula to catch any pockets of flour that weren't incorporated.
  4. Divide the batter evenly between the muffins cups (about a heaping 1/3 cup batter). Bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes. Let the muffins cool on a wire rack for 10 minutes.
  5. Make the Cinnamon-Sugar Coating: While the muffins are resting, combine the sugar and cinnamon in a shallow bowl. Working with one muffin at a time, remove the muffins from the pan, brush all over with the melted butter, then toss to coat in the cinnamon-sugar mixture. Return to the wire rack and let cool completely.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Pumpkin Doughnut Muffins
Amount Per Serving
Calories 358 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 63mg21%
Sodium 242mg11%
Potassium 207mg6%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 4430IU89%
Vitamin C 1.1mg1%
Calcium 81mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.