What’s better than a pumpkin muffin? A pumpkin donut muffin — coated in cinnamon sugar and perfectly soft inside. These Pumpkin Spice Donut Muffins are everything I love about fall baking: simple ingredients, cozy spice, and that buttery donut finish that makes your whole kitchen smell like heaven.
They’re baked, not fried, but still have that nostalgic cake-donut texture thanks to a thick, rich batter and a generous brush of melted butter that soaks into the sides before being tossed in cinnamon sugar. The result? A golden, tender muffin with a crisp, buttery shell that tastes like it came straight from your favorite coffee shop bakery case.
I started with my Pumpkin Snickerdoodle Bread base and made a few tweaks — a little cornstarch for extra softness and a blend of cinnamon and pumpkin spice instead of separate spices. The batter bakes up light but flavorful, and since we’re skipping liners, the entire muffin gets coated in that sweet, spiced sugar that makes every bite just as good as the top. These are especially amazing still warm, when the butter is slightly melty and the cinnamon sugar sparkles. Pair one with a cup of coffee or a chai latte and you’ve basically got fall in a bite.
You also don’t need to blot the pumpkin for this recipe, in fact, I recommend not doing it. The batter is designed to handle the natural moisture in pumpkin purée, and that little bit of extra hydration is what keeps the muffins soft, tender, and donut-like instead of dry. Blotting is something I only do for cookies where even a small amount of extra moisture can cause spreading, but for muffin batter, the pumpkin adds richness and structure. Just stir the purée well and scoop it straight from the can.
Recipe Tips
- Skip the liners: You’ll want to coat every side in butter and cinnamon sugar, so grease your pan well instead. I used these basic amazon muffin tins and they baked up beautifully and did not stick to the pan at all!
- Cornstarch = softness: It gives the muffins a tender crumb, similar to a bakery donut.
- Use real pumpkin purée: Just scoop straight from the can — no blotting needed.
- Toss while warm: The butter sticks best when the muffins are just cool enough to handle.
When it comes to storing these Pumpkin Spice Donut Muffins, you’ve got options. Once they’ve cooled completely, keep them in an airtight container at room temperature for up to 3 days. They stay soft and tender thanks to the pumpkin, but if you want that fresh-from-the-oven feel, pop one in the microwave for about 8–10 seconds. You can also freeze them (without the butter + sugar coating) for up to 2 months—just thaw, warm slightly, then brush with butter and roll in cinnamon sugar right before serving.
These muffins are one of those recipes you’ll want to make on repeat all season long. They’re simple, they’re cozy, and they’re the kind of treat that instantly makes your kitchen feel warm and inviting. Whether you bake them for a weekend breakfast, a fall get-together, or just because you’re craving something sweet with your morning coffee, these pumpkin donut muffins always deliver. I hope you love them as much as we do!
Pumpkin Spice Donut Muffins
Ingredients
For the muffins:
- ½ cup salted butter melted
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- ¼ cup sour cream or Greek yogurt room temperature
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
For the topping:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 4 tbsp salted butter, melted
Instructions
For the muffins:
- Preheat the oven to 350°F (177°C). Grease a 12-cup muffin tin generously with butter or nonstick spray, no liners needed.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and whisk until combined. Stir in pumpkin purée, sour cream, and vanilla.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Add the dry ingredients to the wet and mix until just combined. The batter will be thick.
- Divide the batter evenly among the muffin cups (about ¾ full) Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
For the topping:
- While the muffins are baking mix the granulated sugar, cinnamon and pumpkin pie spice in a medium bowl. Let muffins cool for about 2–3 minutes, then remove from pan. While still warm, brush all sides with melted butter and immediately roll or sprinkle generously with the cinnamon-sugar mixture.Serve warm and enjoy that perfect buttery, cinnamon-sugar crunch!