Wake up to the warm, comforting aroma of these Pumpkin Pie Spice Donut Muffins. Soft, fluffy, and packed with the flavors of pumpkin spice, these muffins are the perfect way to start your day. Whether you enjoy them for breakfast, a mid-afternoon snack, or as a dessert, they’re sure to satisfy your cravings.
These are so yummy during the Fall! Actually they are really good anytime of year, but most especially during the Fall. They just taste fantastic with a nice warm cup of coffee or tea and a cool, crisp morning. You really just cannot get any better than that.
We make the Cinnamon Sugar Donut Muffins all year long, but when the season changes, out comes my desire to create everything pumpkin or pumpkin spice.
This recipe for Pumpkin Pie Spice Donut Muffins is super easy and my 12 year old daughter is the one who made the ones pictured in the photo. So it’s easy enough for kids too.
Pumpkin Pie Spice Donut Muffins Recipe
Printable Recipe is down below this:
Ingredient List
- all-purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- ginger
- nutmeg
- all-spice
- granulated sugar
- shortening
- eggs
- buttermilk
- canned pumpkin (do not substitute with pumpkin pie filling)
For the outside coating:
- butter, melted
- granulated sugar
- pumpkin pie spice
How to Make Pumpkin Pie Spice Donut Muffins
In a bowl, blend the sugar, shortening and eggs until you get a creamy mixture.
Add the canned pumpkin, mixing the entire thing until smooth. Make sure you scrape the sides of the bowl and get that down in there too.
In another bowl, mix all of your dry ingredients – the flour, the spices, baking powder & baking soda. Blend everything up real good.
Now take turns adding the dry ingredients to the pumpkin mixture alternating between the dry stuff and your buttermilk.
Mix well in between each addition. Make sure that everything is mixed well, including all the batter that gets stuck to the sides of the bowl. Don’t forget to scrape that bowl!
We make these in mini muffin pans, but you could totally do this in a large muffin pan.
Grease your muffin tin thoroughly. We use shortening, but you could do this also with non-stick cooking spray.
Fill each muffin cup about 2/3 of the way full. Now bake ‘em!
Bake these little donut gems at 350 degrees for about 20-24 minutes. (we usually pull them around 21)
Allow them to sit in the muffin tin for about 2-5 minutes, and then remove and allow to cool for another 10-15 minutes on a cooling rack.
You don’t want them to be cold, you just want them to be easy to handle. If they cool quicker than 10 minutes… Go For it. Get ‘em covered in sugary/spicey goodness!
Now for the coating: Blend the sugar and pumpkin pie spice together in a bowl. Place the melted butter in another bowl next to it.
Dip each muffin into the butter for only a second or two, completely submerging it. Now roll the muffin into the Sugar & Spice mixture. Coat it really well, rolling it around so every inch is covered.
Now you can eat them.
Or you can save them.
But I recommend you eat them. Because as soon as others get a bite, they’re gonna go fast!
You have to try these Pumpkin Pie Spice Donut Muffins! They are amazing!
Happy Fall!
Pumpkin Pie Spice Donut Muffins
Ingredients
For Muffins:
- 3 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoons baking soda
- 1 teaspoons salt
- ½ teaspoons cinnamon
- ½ teaspoons ginger
- ½ teaspoons nutmeg
- ¼ teaspoons all spice or you can just use pumpkin pie spice which we did
- 1 cup granulated sugar
- ⅔ cup shortening
- 2 large eggs
- ½ cup buttermilk
- 1 cup canned pumpkin no sugar or spices added
For the outside coating:
- ½ cup butter melted
- 1 ½ cups granulated sugar
- 3 teaspoons pumpkin pie spice
Instructions
- In a bowl, blend the sugar, shortening and eggs until you get a creamy mixture.
- Add the canned pumpkin, mixing the entire thing until smooth.
- In another bowl, mix all of your dry ingredients – the flour, the spices, baking powder & baking soda. Blend Well.
- Take turns adding the dry ingredients to the pumpkin mixture alternating between the dry stuff and your buttermilk. Mix well in between each addition. Make sure that everything is mixed well, including all the batter that gets stuck to the sides of the bowl.
- We make these in mini muffin pans, but you could totally do this in a large muffin pan. Grease your muffin tin thoroughly. We use shortening, but you could do this also with non-stick cooking spray. Fill each muffin cup about 2/3 of the way full.
- Bake these little gems at 350 degrees for about 20-24 minutes.
- Allow them to sit for about 2-5 minutes, and then remove and allow to cool for another 10-15 minutes on a cooling rack.
- For the coating: Blend the sugar and pumpkin pie spice together in a bowl. Place the melted butter in another bowl next to it.
- Dip each muffin into the butter for only a second or two, completely submerging it. Now roll the muffin into the Sugar & Spice mixture. Coat it really well, rolling it around so every inch is covered. Set aside and repeate with each muffin.
- When complete, Serve.
Oh oh oh oh! These look delicious! Can you send one over real quick for my breakfast? I’ll get a cup of coffee in the meantime. Thank you! 🙂
This looks great. I just found you from the blog hop. Love the logo for that.
Thanks for hosting.
@Maria, sure wish I could girlfriend – I’ll make ’em for you if i ever get down that way. 🙂 xoxxo
@Leigh, so glad you stopped by. And thanks for the compliment on the logo – assuming you mean Circle of Friends – that was a fun one to make. 😉
Hello there. Newest follower here. I came across the Halloween themed blog hop information and had to jump in. I will be adding myself to the linky when it’s open. The photo of this recipe looks so good I could almost smell it baking! Good job. I hope you will stop by my blog and see my Halloween post I just put up. It relates to my hair jewelry and I am super excited about it. http://talesfrommyjournal.blogspot.com
OMG these look amazing I cannot wiat too make them for my fam. Thank you for hosting the hop.
These look so tasty. LOVE pumpkin spice on everything!
Oh.My.Pinned! These are happening. This week. Possibly Monday. If I had everything I needed, I’d probably be making them now!
umm, YUM! Ps. we totally were talking about you last night at dinner at my parents house. My dad came across your post about Triberr and was super impressed! We were telling them how you understand way more than I do lol
Mmmmm. . . . those look yummy!! I think I’m gonna have an awful lot of pumpkin stuff this year!!!
MMMM those look soooo good. I love pumpkin I am the only one in my immediate family that does. I bet if I made those and didn’t mention pumpkin they’d love’m.
I love donuts and muffins and pumpkin, so I cannot wait to try these!
Nicole, I cannot get enough of this recipe. I love it! Thanks for linking it to Stir Stitch and Straighten… pinning and stumbling right now! xo
http://notyourordinaryrecipes.blogspot.com
Think I pinned these today on pinterest! Yum. They look really good. 😉
@Grace, I think you might have made my whole day. Thank you. For talking about me and then for telling me. haha It’s nice to know that you all think my guide is so awesome. I have a feeling Dan’s about to make me do a little extra work to it with the upcoming changes, though I don’t mind. I love Triberr. I love the people I’ve met (hello you & Abbie) – and it’s just been a great thing for me. I love giving back because I see Dino’s direction with this! 🙂 Xoxox
@Jamie, thanks so much for the pin! 🙂
@Becky, thanks for all the social networking love. They are so yummy. I have a thing with changing up things I love to make them more holiday related, these were just the first ones I posted. I’ll hopefully make a few more things to add. 😉
@Andrea, thanks for re-pinning on Pinterest. Are you an addict yet? I know I am. LOL
These look positively delicious! Pumpkin is the budget ingredient of the month on BGM and I would love if you shared this recipe! http://su.pr/1RLTQL