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Perfect Cinnamon Sugar Pumpkin Donut Muffins Recipe

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These pumpkin donut muffins are the perfect hybrid of a bakery-style muffin and a cinnamon sugar donut hole. They come together in under 30 minutes with simple ingredients, featuring a tender crumb and a crispy cinnamon sugar coating.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (whole milk preferred)
  • ½ cup granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick spray, or line with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for about 30 seconds.
  3. In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, vanilla extract, and milk until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay; do not overmix).
  5. Scoop batter into prepared muffin cups, filling each about ¾ full. You should get 12 muffins.
  6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be domed and golden brown.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  8. While muffins are still warm, mix ½ cup granulated sugar and 1 ½ tablespoons cinnamon in a small bowl. Brush each muffin generously with melted butter, then roll in cinnamon sugar mixture until fully coated. Work quickly while muffins are warm.

Notes

Do not overmix the batter; mix until just combined. Use room temperature ingredients to prevent butter from seizing. If pumpkin puree is watery, blot with a paper towel. Let muffins cool in pan for 5 minutes before removing. Roll in cinnamon sugar while still warm for best coating. Store in an airtight container at room temperature for up to 3 days. Freeze without coating for up to 3 months.

Nutrition

Keywords: pumpkin donut muffins, cinnamon sugar muffins, pumpkin muffins, fall baking, easy muffin recipe, pumpkin spice muffins

Find it online: https://evabakery.com/perfect-cinnamon-sugar-pumpkin-donut-muffins-recipe/