Pumpkin Spice Muffins bring the best of both worlds of donuts and muffins with a pumpkin spice flavor that is all the rage right now! If you are still on the pumpkin spice bandwagon like I am, be sure to check out my Pumpkin Sweet Rolls!

Old Fashioned Pumpkin Spice Donut Muffins

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Pumpkin Spice Donut Muffins

It’s a donut! No, it’s a muffin! Wait…it’s a donut muffin! Pumpkin Spice Donut Muffins are a moist, dense muffin packed with the ever-popular pumpkin spice flavor. There is no reason to choose between a donut and a muffin when you have donut muffin options, like my Old Fashioned Apple Donut Muffins!

Overhead View of Old Fashioned Pumpkin Spice Donut Muffins with one broke open

Pumpkin Spice Donut Muffin Ingredients

Eggs: Room temperature, as with most baking recipes (Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!)

Homemade Pumpkin Pie Spice: I use my homemade pumpkin pie spice, which has more flavor than store-bought spice, so double the amount if you are using spice from a store.

Buttermilk: If you are feeling motivated, make your own homemade buttermilk!

Hand picking up Old Fashioned Pumpkin Spice Donut Muffins

How to Store Pumpkin Spice Donut Muffins

There are a few ways to properly store muffins.

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
  • Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
Stacked Pumpkin Spice Donut Muffins

How to Reheat Frozen Muffins

Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

More Muffin Recipes

Glazed Pumpkin Spice Muffins

Prep Time 10 mins
Cook Time 15 mins
Cool 10 mins
Total Time 35 mins
Topped with a sweet glaze, these muffins are as easy to make as they are to eat!

Ingredients

MUFFINS

  • ¼ cup (57 g) butter, room temperature
  • cup (73 g) vegetable oil
  • ½ cup (100 g) granulated sugar
  • cup (67 g) brown sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons homemade pumpkin spice (or 1 tablespoon storebought pumpkin spice)
  • ¾ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 ⅔ cups (333 g) flour
  • 1 cup (245 g) buttermilk

GLAZE

  • 2 tablespoons butter, melted
  • 1 cup (125 g) confectioners sugar
  • 1 teaspoon vanilla
  • 2 tablespoons hot water

Instructions

  • Preheat oven to 425°F and line a 12-cup muffin pan with liners.
  • In a large bowl, mix together the butter, oil, and sugars until smooth.
  • Beat in eggs, one at a time. Add vanilla.
  • Add the baking powder, baking soda, pumpkin spice, and salt.
  • Using a rubber spatula to stir, alternate between stirring in the flour and buttermilk. Begin by gently stirring in 1 cup of flour. Add ½ cup of buttermilk. Add another 1 cup of flour, followed by the remaining ½ cup of buttermilk and stir just until combined. Finally, add the last ⅔ cups of flour until incorporated.
  • Divide the batter evenly between the 12 muffin cups. Bake for 15-17 minutes. Allow them to cool for a few minutes before removing them from the pan.
  • Cool for about 10 minutes on a rack before glazing.
  • Beat together all the ingredients for the glaze, then dip the top of each muffin in the glaze, allowing the extra glaze to drip back into the bowl. Let the first glaze layer harden before you dip them once more.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. It does not say how many eggs are used in the recipe but mentions adding eggs in the directions. How many eggs are uses?

  2. Your recipes sound DE-LISH!! I would love to try some of your recipes.Thanks.I am 78…but still love to cook and esp. bake.Still make my own bread.:)

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