Pumpkin Spice Doughnut Muffins

Pumpkin Spice Doughnut Muffins // Feast + West

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.

Pumpkin Spice Doughnut Muffins // Feast + West

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!

Pumpkin Spice Doughnut Muffins // Feast + West

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.)

Pumpkin Spice Doughnut Muffins // Feast + West

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.

Pumpkin Spice Doughnut Muffins // Feast + West

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 Doughnut Muffins // Feast + West

Pumpkin Spice Donut Muffins

Yield: 3 dozen
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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.
5 from 1 vote
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  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • ¾ teaspoon baking spice see note
  • ½ cup granulated sugar
  • ¼ cup butter melted
  • ½ cup pumpkin puree from a can — not pumpkin pie filling
  • ¼ to ½ cup milk

Cinnamon sugar topping

  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ butter melted



  • 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.


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: 3 dozen

amount per serving:

Serving: 2muffins Calories: 108kcal Carbohydrates: 19g Protein: 1g Fat: 3g Saturated Fat: 2g Polyunsaturated Fat: 1g Cholesterol: 8mg Sodium: 56mg Fiber: 1g Sugar: 13g
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  1. 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.

  2. 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!

  3. 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.

  4. 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!

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