Print

Fluffy Cinnamon Sugar Pumpkin Donut Muffins: Easy Baked Recipe

pumpkin donut muffins - featured image
Print Recipe

These Fluffy Cinnamon Sugar Pumpkin Donut Muffins are light, tender, and coated in a crunchy cinnamon sugar topping. They come together in under 30 minutes with simple ingredients, no yeast, and no deep frying.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 1 large egg, at room temperature
  • ⅓ cup (80ml) buttermilk
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 4 tablespoons (56g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, egg, buttermilk, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  6. Bake for 14 to 16 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  7. Let the muffins cool in the pan for 3 minutes, then transfer to a wire cooling rack. Let cool for another 2 to 3 minutes until warm but not too hot to handle.
  8. While the muffins cool, mix the granulated sugar and cinnamon together in a shallow bowl. Melt the 4 tablespoons of butter in a separate small bowl.
  9. Working one at a time, brush the top and sides of each warm muffin with melted butter, then roll in the cinnamon sugar mixture until fully coated. Place coated muffins back on the cooling rack.
  10. Repeat with remaining muffins. Serve warm or at room temperature.

Notes

Blot pumpkin puree with a paper towel if it looks watery to prevent soggy muffins. Use room temperature ingredients for best texture. Coat muffins while warm for the cinnamon sugar to stick. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

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

Find it online: https://yumbelle.com/fluffy-cinnamon-sugar-pumpkin-donut-muffins-easy-baked-recipe/