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Pumpkin Doughnut Muffins

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These muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.

Source: Everyday Food, November 2010
Total Time Prep Yield

Ingredients

For the batter

For the sugar coating

Directions

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Reviews

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How would you rate this recipe?
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  • karen.hansberger
    9 DEC, 2018
    Correction needs to be made— says yields 12 muffins but anyone that has ever made muffins should know that much flour makes MORE than 12. Sure enough, after filling 12 muffins, I had enough left over to make a small loaf. This recipe probably makes 18-24 muffins.
    Reply
  • jenboettcher
    22 NOV, 2017
    These are best fresh out of the oven. We have these every thanksgiving morning!
    Reply
  • MS112583616
    24 JAN, 2016
    Omigoodness, I love these...The texture is so perfect.
    Reply
  • tia505
    21 NOV, 2014
    Based on the empty basket after showing up to work with these, I'd say this recipe is a keeper. Its a great recipe for Fall and would be great for breakfast on the morning of Thanksgiving. I love sweet potato so I am going to try making them with that instead of pumpkin puree next time.
    Reply
  • tia505
    21 NOV, 2014
    I needed a quick & easy recipe to make to share before Fall Break, I came across this one. Encouraged by the many good reviews, I decided to make it myself. I made two batches and it yielded 36 muffins total (18 per batch). I didn't have a brush at home so I had to do a dunk and dip method but they came out just fine. I took them to work to share and within an hour all of them were gone. I baked them fresh in the morning before work so everyone enjoyed them hot and fresh for breakfast w/coffee.
    Reply
  • McQuarterCat
    27 NOV, 2013
    I made a triple batch of these for a Thanksgiving luncheon and everyone adored them. The muffins are very cake-y, but not overly sweet, and the cinnamon-sugar coating is just perfect. I didn't alter the recipe at all, and found that they baked in about 23 minutes in a regular muffin tin. I think they'd start to dry out if there were in any longer than that. I'm actually thinking about making these with whole wheat flour (and skipping the sugar coating) as a breakfast muffin for the kids.
    Reply
  • blackbeansandrice
    13 NOV, 2013
    I made these for my wife to take to the office. I don't own a fancy blender like they use in the demo video -- I rarely bake so it's not worth it to me to buy one. I mixed everything by hand and it worked out just fine. These are really good muffins. I have no sweet tooth and even I thought they were delicious.
    Reply
  • MaggieD
    25 OCT, 2013
    I have just finished a batch of these and they are AMAZING!! I used a large 1/3 cup ice cream scoop to fill my cup cake tin and I got 18 muffins.
    Reply
  • TeresaNothem
    5 OCT, 2013
    Just made these for the first time today, it won't be the last! I used mini muffin pans and decreased the time to just about 17 minutes. What a simple, delicious recipe. Thanks again to the gang at Martha Stewart!
    Reply
  • Happy baker
    14 MAR, 2013
    This is a delicious recipe! I've given out the recipe a few times! You won't be sorry!
    Reply

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