Pumpkin Spice Donut Muffins
These Pumpkin Spice Donut Muffins are soft, fluffy, and coated in buttery cinnamon sugar for the perfect donut-shop finish. They’re baked, not fried, and packed with cozy pumpkin spice flavor in every bite. The ultimate fall breakfast or sweet snack.
Course: Breakfast, Dessert, Snack
Keyword: baked donuts, bakery muffins, pumpkin, pumpkin spice
Servings: 12 muffins
Author: Emily - My Messy Kitchen
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
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!