Donut pumpkin muffins Recipe

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Donut Pumpkin Muffins are light and fluffy with pumpkin, fall spices and cinnamon sugar. This makes a great portable breakfast or after-school snack for kids.   


– 1 3/4cupsall-purpose flour – 2teaspoonscinnamon – 1/2teaspoonnutmeg – Pinchof clove – 1teaspoonbaking soda – 1/2teaspoonsalt – 15ozcan pumpkin pureenot pumpkin pie filling – 3/4cupgranulated sugar – 1/2cupbrown sugarpacked – 2large eggsroom temperature – 1/2cupvegetable oil – 1tablespoonvanilla extract – Cinnamon sugar coating: – 3/4cupgranulated sugar – 1tablespooncinnamon – 1/8teaspoonnutmeg – 1/4cupbuttermelted

Preheat oven to 375��F. Use nonstick spray to grease a muffin pan. Set aside. Mix flour, cinnamon, nutmeg, cloves, baking soda, and salt in a medium basin. Set aside.

Step 1 


Mix pumpkin puree, white sugar, and brown sugar in a large bowl. Mix in eggs, oil, and vanilla. Stop to scrape the bowl sides and bottom periodically.

Step 2

Slowly whisk in the flour mixture until the batter is smooth and lump-free. Fill muffin tins 3/4 full with batter.

Step 3

Bake until a toothpick inserted in the centre comes out clean, 18–20 minutes. After cooling for 10 minutes, remove muffins from pans and place on wire rack.

Step 4

Whisk sugar, cinnamon, and nutmeg in a shallow basin. Take one muffin, spray it with melted butter, then rapidly coat it in the cinnamon-sugar mixture. Serve and relish.  

Step 5

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