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Cozy Baked Pumpkin Donut Muffins: Easy Cinnamon Sugar Recipe

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These baked pumpkin donut muffins are soft, spiced, and rolled in a generous layer of cinnamon sugar that crackles slightly when you bite in. They deliver the classic donut texture without the hassle of deep-frying, using simple pantry ingredients and ready in about 30 minutes.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (any kind, whole milk recommended)
  • 1 teaspoon vanilla extract
  • 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 a 12-cup muffin tin with paper liners or grease well with non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Set aside.
  3. In a separate large bowl, whisk together the canned pumpkin puree, granulated sugar, and packed brown sugar until smooth. Add the room temperature eggs, one at a time, whisking well after each addition. Then whisk in the vegetable oil, milk, and vanilla extract until smooth and slightly glossy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold together until just combined—do not overmix. A few lumps are fine.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  6. Bake on the middle rack for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire cooling rack. Let cool for another 5 to 10 minutes until warm but not piping hot.
  8. While the muffins cool, melt the unsalted butter in a small saucepan or microwave-safe bowl. In a separate shallow bowl, whisk together the ¾ cup granulated sugar and 2 tablespoons ground cinnamon.
  9. Working one at a time, dip the top of each warm muffin into the melted butter, letting excess drip off. Then dip the buttered top into the cinnamon sugar mixture, pressing gently to adhere. Optionally, roll the entire muffin in butter and sugar.
  10. Place coated muffins back on the cooling rack. Serve warm for the best texture.

Notes

For best results, use room temperature eggs and milk. Do not overmix the batter. Coat muffins while warm (not hot) for the sugar to stick properly. For a dairy-free version, use melted coconut oil instead of butter and dairy-free milk. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Reheat in a 300°F oven for 5 minutes to restore crunch.

Nutrition

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

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