Print

Cozy Cinnamon Sugar Pumpkin Donut Muffins (Easy Recipe)

pumpkin donut muffins - featured image
Print Recipe

These Cozy Cinnamon Sugar Pumpkin Donut Muffins give you all the joy of a pumpkin donut with the ease of a muffin. No deep-frying required—just stir, scoop, bake, and roll in a buttery cinnamon-sugar coating for a warm, spiced treat that’s perfect for fall mornings or late-night cravings.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease generously with butter or non-stick spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Whisk until evenly distributed, about 20 seconds.
  3. In a large bowl, whisk together the melted butter and both sugars: ½ cup melted unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar. Whisk until smooth and well combined, about 1 minute.
  4. Add the eggs, vanilla, pumpkin puree, and milk: 2 room-temperature eggs, 1 teaspoon vanilla extract, 1 cup pumpkin puree, and ¼ cup milk. Whisk until the batter is smooth and uniform.
  5. Fold the dry ingredients into the wet ingredients. Add the flour mixture all at once, then use a rubber spatula to fold gently. Stir just until no streaks of flour remain, about 10 to 12 strokes. A few small lumps are fine.
  6. Divide the batter evenly among the 12 muffin cups using an ice cream scoop or ⅓-cup measure. Each cup should be about ¾ full.
  7. Bake for 18 to 22 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Let cool for another 2 to 3 minutes until warm but not hot.
  9. While the muffins cool, prepare the coating: Melt ½ cup unsalted butter in a small bowl. In a separate shallow bowl, whisk together ¾ cup granulated sugar and 2 tablespoons ground cinnamon.
  10. Coat each muffin while still warm: Brush the entire muffin (top and sides) with melted butter, then roll in the cinnamon-sugar mixture, pressing gently to adhere. Place coated muffin back on the cooling rack. Repeat with all 12 muffins.
  11. Let the coating set for 5 minutes before serving. Serve warm or at room temperature.

Notes

For extra crunch, double-coat the muffins: brush with butter, roll in cinnamon sugar, brush with butter again, and roll a second time. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use melted coconut oil or vegan butter and oat milk. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

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

Find it online: https://sparklespoon.com/cozy-cinnamon-sugar-pumpkin-donut-muffins-easy-recipe/