Pumpkin Doughnut Muffins

Helloooooooo, October. I have been trying really hard to enjoy the last bit of summer weather that SoCal has had in the past week or so. It’s been ugly and overcast in the morning and muggy and humid in the afternoon. I never know what to wear anymore because I’m one of those paranoid people that dress for the weather. However, we had a light rain storm today so it looks like sweater weather is here. It is time to wish farewell to summer and say hello to Fall.

Speaking of fall-related items, I really did try to resist the foodie posts of all pumpkin related recipes of cookies-muffins-cakes-pies-bread puddings-sweet treats- you name it, I had pinned it. There were so many pumpkin items that I kept seeing everything pop up orange in my pinterest boards. I gave up this past week because I realized my bake to-do list of pumpkin goodies are a mile high. I had to stop the pumpkin fever. I even stopped by that infamous coffee shop to enjoy a pumpkin spice latte. You win pumpkin.

This was on the top of my list and these were fantastic. It was like a cinnamon sugary donut with pumpkin rolled into it. I shared them with my coworkers and it was the perfect way to start your day. Let the pumpkin times begin!

Pumpkin Doughnut Muffins

Adapted from Ezra Pound Cake Printable Recipe


3 cups flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅓ cup buttermilk
1 ¼ cups pure pumpkin purée
12 tablespoons unsalted butter, room temperature
¾ cup light brown sugar
2 large eggs
4 tablespoons unsalted butter, melted (use 1 to 2 tablespoons if just coating the tops)
¾ cup granulated sugar
2 ½ teaspoons cinnamon


Preheat oven to 350 degrees. Line your standard muffin cups with liners or butter the pans with cooking spray

In a large bowl, whisk together the dry ingredients. Set aside. In a small bowl, whisk together the pumpkin and buttermilk. Set aside.

In the bowl of the stand mixer, cream the butter and brown sugar until light and fluffy. Slowly add the eggs until fully combined. With the mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon ⅓ cup batter into each muffin cup. Bake for 30 minutes. 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 melted unsalted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. Store in an airtight container, up to 1 day.

Yield: 16 muffins

Freeze option: The naked muffins can be frozen for up to 3 months. Reheat in a 350 degree oven, then coat in butter and sugar.

Review: It’s pumpkin…so of course I’m going to be bias…everything pumpkin is delicious!

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