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.
Pumpkin Spice Donut 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 Donut Muffins are a great seasonal option.
Ingredients
Donuts
- 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
Cinnamon sugar topping
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 butter, melted
Instructions
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 donuts from their cups. Let cool entirely on a wire rack.
Cinnamon sugar topping
- In a small bowl, stir together sugar and cinnamon.
- Working quickly, dip each donut in the melted butter, then roll in the cinnamon sugar.
- Allow the butter to cool and dry slightly before serving.
- Store donut muffins in an airtight container for up to 1 week.
Notes
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.
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Nutrition Information:
Yield: 16 Serving Size: 2 muffinsAmount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 56mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 1g
Jenna @ A Savory Feast says
Oooh! These sound amazing! It’s chilly here and I am wishing I could make a big breakfast and enjoy it with some coffee.
Susannah says
Jenna, you would love these. They go just perfectly with coffee. Thanks so much for stopping by!
Meghan says
I wish I could pop a few (ok more like a dozen) of these in my mouth right now! I am definitely trying these this weekend!
Susannah says
And that is just so easy to do with these! They are just delicious, Meghan.
Andrea says
My mouth is watering. Visit me asap so we can make these together. 😉
Susannah says
Will do, Andrea! You would love them, I just know it.
Linda | Brunch with Joy says
These sound fantastic and I’ll take a dozen of this… 🙂 And using a muffin pan is such a lovely idea.
Susannah says
Definitely makes it easy to do, Linda! They are so much fun. 🙂
Rebecca says
Yummers! These look delicious!
Susannah says
We should make them together sometime soon, Rebecca!
LEE @ Modern Granola says
My mouth is watering so much right now. These look amazing.
Susannah says
Hope you can squelch that feeling soon by making a batch of these, Lee!
Madison says
OH MY GOODNESS. I’m actually going to die without these in my life, like now!
Alana - Paper Planes says
This is the first time I’ve been in the US for the fall/winter and have been trying all sorts of pumpkin recipes….and I’ve been disappointed by all of them so far! 🙁 Hoping this one will turn my luck around!
Susannah says
I sure hope so, Alana! They are just so yummy. Pumpkin is definitely a tricky ingredient. Maybe you’d rather a savory pumpkin recipe? It works well both ways! This pumpkin soup is an awesome example. Let me know what you think!