Usually in the fall, I bake up a storm. And I get way into pumpkin. Mainly, I love to make mini pumpkin bread loaves and share them with just about everyone. But that didn’t happen this year for some reason. In fact, it took me a while to bring out the pumpkin at all. But it’s here now, so don’t even worry. You won’t regret me bringing up these Pumpkin Spice Doughnut Muffins for a second. (Unless, of course, you don’t make any yourself.)
All eyes will be on Thanksgiving dinner next week, but don’t forget to plan out breakfast too, especially if you have guests spending the night. It’s always a good idea to have some breakfast recipes ready to go when you have lots of people staying over during the holidays, and these Pumpkin Spice Doughnut Muffins are a great seasonal option. You could also save some for dessert, but I highly doubt they’ll last that long. These bite-size treats will be gone in a hurry, so you might want to make a double batch!
You don’t need any fancy equipment to make these muffins — just a mini muffin pan. You certainly don’t need a doughnut pan or even doughnut hole pan, but you certainly may if you’d like. (Affiliate links used.)
I modified this recipe from the Sugar Doughnut Muffins I posted back in the spring. The powdered sugar, lemon, lavender and cinnamon-sugar doughnuts in that post would be a huge hit too if you’re feeling adventurous enough to make five kinds of doughnuts.
And if you’re feeling really adventurous, you could top them with the glaze from these Brown Butter Glazed Cinnamon Rolls (which would be another amazing addition to your holiday breakfast table, just sayin’). These Pumpkin Spice Doughnut Muffins — made with real pumpkin, not fake pumpkin flavoring — will definitely send you into a fall baking frenzy. And I’ll be right there with you. // susannah
Click below to see the recipe for Pumpkin Spice Doughnut Muffins!
It’s always a good idea to have some breakfast recipes ready to go when you have lots of people staying over during the holidays, and these Pumpkin Spice Doughnut Muffins are a great seasonal option.
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 3/4 teaspoon baking spice (see note)
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 cup pumpkin puree (from a can — not pumpkin pie filling)
- 1/4 to 1/2 cup milk
For cinnamon sugar topping*
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 butter, melted
- Make the muffins. Preheat oven to 375 degrees. Lightly grease 24 cups of mini-muffin pans and set aside.
- In a small bowl, stir together flour, baking powder and baking spice (see note).
- In a medium bowl, combine sugar and 1/4 cup melted butter, then mix in the milk and the pumpkin until smooth. Stir in the flour mixture until just combined. Batter should be thick but not lumpy.
- Spoon the batter into prepared muffin tins, filling each cup a little more than half-full. Bake in the preheated oven for 15 to 20 minutes, or until tops are lightly golden.
- Remove muffin tins from the oven, let cool for 5 minutes before removing the doughnuts from their cups. Let cool entirely on a wire rack.
- Add cinnamon sugar topping. In a small bowl, stir together sugar and cinnamon. Working quickly, dip each doughnut in the melted butter, then roll in the cinnamon sugar. Allow the butter to cool and dry slightly before serving. Store in an airtight container for up to 1 week.
To make baking spice, combine 1/8 teaspoon each of nutmeg, mace, allspice and ground ginger with 1/4 teaspoon cinnamon. Makes 3/4 teaspoon — enough for this recipe.