Pumpkin Pie Spice Donut Muffins Recipe

My Cozy Autumn Kitchen

Hello, dear. Come sit a spell. The smell in here is wonderful, isn’t it? It’s pumpkin and spice. It feels like a hug.

I’m making my Pumpkin Pie Spice Donut Muffins. They are a happy mistake. I once mixed up my pie and muffin recipes. I still laugh at that. The result was this perfect little treat.

Why These Little Gems Matter

Food is more than just eating. It’s about making memories. These muffins are small and shareable. That matters. You pass a plate around the table.

Everyone gets their own little piece of joy. It makes an ordinary day feel special. That’s the real magic of baking. What’s a food that makes you feel cozy?

The Simple Joy of Mixing

Let’s start. Mix the sugar, shortening, and eggs first. Get it nice and creamy. Then stir in that orange pumpkin. Doesn’t that color make you smile?

The dry ingredients are next. Flour, baking powder, and all our spices. Fun fact: nutmeg is actually a seed from a fruit! Add them to the pumpkin mix a little at a time. Use a little buttermilk in between. This keeps the batter tender.

The Best Part: The Coating

After baking, the fun begins. You dip and roll. Melt some butter in one bowl. Mix sugar and spice in another. Dip the warm muffin in butter. Just for a second.

Then roll it in the spicy sugar. It gets all crumbly and sweet. This step is messy and wonderful. Do you like your treats more crunchy or soft?

A Lesson in Sharing

This recipe makes a lot. That’s on purpose. You can’t eat them all yourself! Well, you could try. But they are meant for sharing.

Take some to a neighbor. Leave a few for the mail carrier. This matters too. A small treat can lift someone’s whole day. Who would you share these with?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	3 ½ cups	For Muffins
Baking powder	4 teaspoons	For Muffins
Baking soda	½ teaspoon	For Muffins
Salt	1 teaspoon	For Muffins
Cinnamon	½ teaspoon	For Muffins
Ginger	½ teaspoon	For Muffins
Nutmeg	½ teaspoon	For Muffins
All spice (or pumpkin pie spice)	¼ teaspoon	For Muffins
Granulated sugar	1 cup	For Muffins
Shortening	⅔ cup	For Muffins
Eggs	2 large	For Muffins
Buttermilk	½ cup	For Muffins
Canned pumpkin	1 cup	No sugar or spices added; For Muffins
Butter, melted	½ cup	For the outside coating
Granulated sugar	1 ½ cups	For the outside coating
Pumpkin pie spice	3 teaspoons	For the outside coating

My Cozy Pumpkin Pie Spice Donut Muffins

Hello, my dear! Come sit at the counter. I’m making my favorite autumn treat. These muffins taste just like pumpkin pie and old-fashioned cake donuts had a baby. I still laugh at that. My grandson came up with it. The smell alone will warm your whole kitchen. Doesn’t that smell amazing? Let’s bake some happiness together.

First, we get our bowls ready. In one, we mix the wet, cozy things. Cream the sugar and shortening until fluffy. Then add the eggs and that beautiful canned pumpkin. It looks like orange velvet. In another bowl, whisk all the dry, spiced things together. This is where the magic starts. I love the color of all those spices.

Now, we bring them together. Add some dry mix to the pumpkin, then a splash of buttermilk. Keep going until it’s all combined. The batter will be thick and spoonable. (My hard-learned tip: scrape the bowl sides well. Hidden pockets of flour are sneaky!). Grease your mini muffin tins well. I use my fingers and shortening. Fill each cup about two-thirds full. They need room to dance and rise.

Step 1:

Heat your oven to 350 degrees. Grab two bowls. In one, mix your flour, baking powder, soda, salt, and spices. In the other, beat the sugar and shortening. Add eggs and pumpkin. Beat until smooth and lovely.

Step 2:

Now, combine them. Add a bit of the flour mix to the pumpkin. Stir gently. Then add some buttermilk. Keep alternating until it’s all in. Mix just until you see no more dry flour. Remember my tip about scraping the bowl!

Step 3:

Spoon the batter into your greased muffin cups. Fill them about two-thirds full. I use a small cookie scoop. It’s less messy. My granddaughter loves to do this part. She always licks the spoon after. I don’t blame her one bit.

Step 4:

Bake for 20 to 24 minutes. They’re done when they spring back to a gentle touch. Let them sit for 5 minutes in the pan. Then move them to a cooling rack. Can you guess why we don’t coat them while they’re hot? Why do you think? Share below!

Step 5:

Time for the fun part! Melt your butter in a bowl. Mix sugar and pumpkin pie spice in another. Dip each warm muffin in butter. Then roll it in the spiced sugar. Coat every single nook. This makes them taste like a true bakery donut.

Cook Time	20-24 minutes
Total Time	About 50 minutes
Yield	About 48 mini muffins
Category	Baking, Dessert

Three Fun Twists to Try

Once you master the basic recipe, you can play! Here are my favorite little changes. They make each batch a new adventure. My book club always asks which version I’ll bring.

• Chocolate Chip Surprise: Fold a handful of mini chocolate chips into the batter. The chocolate and pumpkin spice are best friends.
• Maple Glaze Drizzle: Skip the sugar coating. Instead, mix powdered sugar with a little maple syrup and milk. Drizzle it over the cooled muffins.
• Streusel Topped: Before baking, sprinkle a mix of flour, brown sugar, butter, and oats on the batter. It bakes into a sweet, crunchy crown.

Which one would you try first? Comment below!

Serving Them Up With Style

These muffins are perfect all on their own. But sometimes, you want to make a moment special. For a real treat, serve them warm with a dollop of whipped cream. A tiny sprinkle of cinnamon on top looks so pretty. They are wonderful on a brunch plate next to some crispy bacon. The sweet and salty mix is just right.

What to drink? On a chilly morning, a big glass of cold milk is my go-to. For the grown-ups, a hot mug of spiced apple cider with a cinnamon stick is pure comfort. It feels like a hug from the inside. Which would you choose tonight?

Keeping Your Muffins Happy and Fresh

These muffins are best the day you make them. But we all love leftovers. Let them cool completely first. Then store them in a tight container at room temperature. They will stay soft for two days.

You can freeze them for later, too. I wrap each one in plastic wrap. Then I tuck them all into a freezer bag. My grandson calls it my “muffin treasure chest.” To enjoy, just thaw at room temperature.

Warming them brings back that cozy smell. A few seconds in the microwave works perfectly. This matters because good food shouldn’t be rushed. Sharing later is part of the joy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Muffin Troubles

Sometimes muffins stick to the pan. Grease every cup well with shortening. I once lost a whole batch to a sticky pan. Now I am very generous with the grease.

If your muffins are dry, you may have over-mixed. Stir just until the flour disappears. This matters for a tender bite. Confidence grows when you know the simple fix.

The coating might not stick if muffins are too hot. Let them cool for ten minutes first. A warm muffin absorbs the butter just right. This matters for that perfect sugary crust. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Try a one-to-one gluten-free flour blend. The texture will be a bit more delicate.

Q: Can I make the batter ahead? A: Yes. Mix it, cover, and refrigerate overnight. Bake fresh in the morning.

Q: What if I don’t have buttermilk? A: Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice. Let it sit for five minutes.

Q: Can I double the recipe? A: Absolutely. Just mix in a very large bowl. *Fun fact: I always double it for my book club.*

Q: Any extra tip? A: Use a small cookie scoop to fill the pans. It’s neat and easy. Which tip will you try first?

From My Kitchen to Yours

I hope your kitchen smells wonderful. I love knowing families are baking together. These little muffins hold big memories. Share your baking story with me.

I would love to see your creations. A picture of your finished treats makes my day. Have you tried this recipe? Tag us on Pinterest! Happy cooking!

—Anna Whitmore.