Pumpkin Doughnut Muffins

In addition to the cinnamon sugar coating, these pumpkin muffins are wonderfully flavored with fall spices: cinnamon, nutmeg, and cloves. They smell delightful. Like most muffins, they are fabulously easy to make.

How To Make

(More detailed directions below.)

1. Grease the muffin tin and preheat the oven.
2. Whisk together the dry ingredients in a medium bowl.
3. Whisk together pumpkin, buttermilk, and vanilla in a large glass measuring cup. (Or you can use a bowl.)
4. Beat butter and brown sugar in a large bowl until light and fluffy. You can use a hand-held mixer or a stand mixer with a paddle attachment.
5. Beat in the eggs.
6. Add flour mixture in 3 additions, alternating with buttermilk mixtures in 2 additions.
7. Divided batter between muffin cups and bake for 22 to 28 minutes.
8. Cool muffins 5 to 10 minutes. Dip them in melted butter and then roll them in cinnamon-sugar.

Pumpkin Doughnut Muffins Recipe Tips

• Be sure to measure the flour properly. You want to fluff the flour up some so it is not packed down and then use a large spoon to fill the measuring cup. Run the back of a knife across the top of the measuring cup to get rid of excess flour.
• You want to use canned pumpkin, NOT pumpkin pie filling.
• If you don’t have any buttermilk, you can mix together 1/3 cup of milk with 1 teaspoon of vinegar or lemon juice. Let sit 5 minutes.

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Storage

Will keep at room temperature for 3 days in a ziplock bag. Best eaten shortly after baking. Can be frozen for up to 2 months.

With lots of real pumpkin flavor and a cinnamon sugar crust these pumpkin muffins are hard to beat as a fall treat!

More Muffin Recipes To Try

• Apple Butter Muffins
• Banana Chocolate Chip Muffins
• Cherry Chocolate Chip Muffins
• Pumpkin Butterscotch Muffins
• Old-Fashioned Doughnut Muffins