Pumpkin Doughnut Muffins

3.9

(604)

These unique treats are soft cakey pumpkin muffins with a crunchy cinnamon sugar exterior.

Sugared Pumpkin Muffins

4:48

Prep Time:

20 mins

Total Time:

1 hr

Servings:

12

These pumpkin donut muffins might become your favorite fall breakfast treat. They’re a clever hybrid baked good that’s hard to resist. The tender, fluffy pumpkin muffins are made with canned pumpkin puree and buttermilk and have a soft, cake-like texture. Nutmeg and allspice amp up their autumnal flavor. Where’s the donut part you ask? It’s all in the cinnamon-sugar finish! As if the muffins weren’t delicious enough, we brush them with melted butter, then roll them in cinnamon sugar so they have a donut-like crunch and the delightful aroma of warm cinnamon.

Directions

Preheat oven; prep muffin tin:

Preheat oven to 350°F. Butter and flour 12 standard muffin cups.
Whisk dry ingredients; mix buttermilk with pumpkin puree:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree.
Beat butter and brown sugar in mix; add eggs:

In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.
Add flour in three additions, alternating with pumpkin:

With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Divide batter between muffin cups and bake:

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
Mix sugar and cinnamon; brush muffins with butter and toss in sugar mixture:

Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.