Description
These Donut Pumpkin Muffins are the perfect fall treat! Soft and moist with the warm spices of cinnamon, nutmeg, and a touch of cloves, these muffins are coated in a cinnamon-sugar glaze that gives them a deliciously sweet, donut-like finish. Ideal for breakfast, snacks, or dessert!
Ingredients
For the Muffins:
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1 3/4 cups all-purpose flour
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2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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Pinch of cloves
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1 teaspoon baking soda
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1/2 teaspoon salt
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15 oz can pumpkin puree (not pumpkin pie filling)
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3/4 cup granulated sugar
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1/2 cup brown sugar, packed
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2 large eggs (room temperature)
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1/2 cup vegetable oil
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1 tablespoon vanilla extract
For the Cinnamon Sugar Coating:
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3/4 cup granulated sugar
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1 tablespoon cinnamon
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1/8 teaspoon nutmeg
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1/4 cup butter, melted
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
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Prepare the Muffin Batter: In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
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Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
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Bake the Muffins: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.
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Prepare the Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar, cinnamon, and nutmeg. Brush the slightly cooled muffins with the melted butter, then roll them in the cinnamon sugar mixture until fully coated.
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Serve and Enjoy: Serve these warm or at room temperature for a perfect sweet treat!
Notes
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These muffins can be stored in an airtight container for up to 3 days. They also freeze well for up to 2 months.
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For a lighter version, you can substitute the vegetable oil with applesauce.
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If you like extra spice, feel free to add more cinnamon or nutmeg to the batter or coating.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American, Fall
Keywords: pumpkin muffins, donut muffins, fall baking, cinnamon sugar muffins, pumpkin spice muffins