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You are here: Crunchy Creamy Sweet / Recipes / Baking

Cinnamon Sugar Coated Pumpkin Donut Muffins

Published: Sep 22, 2013 · Modified: Sep 3, 2019 by Anna 13 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Cinnamon Sugar Coated Pumpkin Donut Muffins - soft and sweet pumpkin muffins that taste like baked donuts! Perfect for breakfast or snack!

Pumpkin Donut Muffins with Connamon Sugar Coating

CINNAMON SUGAR COATED PUMPKIN DONUT MUFFINS

Have you ever baked donuts in a muffin pan? They are so fun! Donut muffins are a thing and they are delicious for breakfast or snack. I love making my Mini Cinnamon Sugar Donut Muffins and my Glazed Vanilla Donut Muffins. This pumpkin version is perfect for fall or any time of the year if you happen to have a can of 100% pumpkin puree.

HOW TO MAKE PUMPKIN DONUT MUFFINS?

  • Preheat the oven and grease muffin pan.
  • In a large mixing bowl, beat oil and both sugars until combined. Add vanilla and eggs, one at a time, beating well after each addition. Add baking powder, baking soda, cinnamon, cloves and salt.
  • In a small mixing bowl, whisk together pumpkin puree and milk. With mixer on low speed, add flour to the batter, alternating with milk and pumpkin mixture.
  • Spoon batter into the pan, filling almost all the way to the top.
  • Bake muffins until the toothpick inserted in the center comes out clean. Cool muffins in pan for 2 minutes.
  • Transfer onto a cooling rack to cool completely.
  • In a small mixing bowl, stir together sugar and cinnamon.
  • In another small mixing bowl, melt the butter.
  • Dunk each muffin, top down, in the melted butter. Let the excess drip off back to the bowl. Roll the top of muffin in cinnamon sugar. Set the muffin back on the cooling rack.

MORE PUMPKIN RECIPES:

Pumpkin Spice Crumb Bars

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Pumpkin Layer Cake

Chocolate Chip Pumpkin Muffins

CINNAMON SUGAR COATED PUMPKIN DONUT MUFFINS RECIPE:

 

Cinnamon Sugar Coated Pumpkin Donut Muffins on a cooling rack.

Cinnamon Sugar Coated Pumpkin Donut Muffins

Author: Anna
Fluffy Pumpkin Donut Muffins coated in Cinnamon Sugar to welcome the fall season!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 12 muffins
Calories 294 kcal
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Ingredients
 
 

  • ½ c vegetable or canola oil
  • ½ c packed light brown sugar
  • ⅓ c granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ⅔ c all-purpose flour
  • 1 c milk
  • ½ c pumpkin puree not pumpkin pie filling
  • ¼ c unsalted butter melted
  • ¼ c granulated sugar
  • 1 ½ teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Grease muffin pan (cavities and the top). Set aside.
  • In a large mixing bowl, beat oil and both sugars until combined.
  • Add vanilla and eggs, one at a time, beating well after each addition.
  • Add baking powder, baking soda, cinnamon, cloves and salt. Mix until well combined.
  • In a small mixing bowl, whisk together pumpkin puree and milk.
  • With mixer on low speed, add flour to the batter, alternating with milk and pumpkin mixture.
  • Spoon batter into the pan, filling almost all the way to the top.
  • Bake muffins for 15 to 17 minutes, or until the toothpick inserted in the center comes out clean.
  • Cool muffins in pan for 2 minutes.
  • Transfer onto a cooling rack to cool completely.
  • In a small mixing bowl, stir together sugar and cinnamon.
  • In another small mixing bowl, melt the butter.
  • Dunk each muffin, top down, in the melted butter. Let the excess drip off back to the bowl.
  • Roll the top of muffin in cinnamon sugar.
  • Set the muffin back on the cooling rack.
  • Repeat with each muffin.

Nutrition

Calories: 294kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 195mg | Potassium: 155mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1780IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 1.4mg
Tried this recipe?Leave a comment with rating below!

The best pumpkin donut muffins

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Comments

    5 from 7 votes

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    Recipe Rating




  1. The Cooking Bowl says

    September 26, 2013 at 12:18 pm

    5 stars
    Cannot wait to try these!

    Reply
  2. Curry and Comfort says

    September 24, 2013 at 8:08 am

    5 stars
    I would pop way too many of these in my mouth...I love cinnamon and sugar coated yummies. 🙂

    Reply
    • CrunchyCreamySw says

      September 25, 2013 at 11:49 am

      We do too! Thank you, Ramona!

      Reply
  3. Colette says

    September 23, 2013 at 11:48 am

    5 stars
    These are the cutest li'l things!

    Reply
    • CrunchyCreamySw says

      September 25, 2013 at 11:49 am

      Thank you, Colette! 🙂

      Reply
  4. Renee Dobbs says

    September 23, 2013 at 7:12 am

    5 stars
    Pinned and shared. Yummy!

    Reply
    • CrunchyCreamySw says

      September 23, 2013 at 9:19 am

      Thank you so much, Renee!

      Reply
  5. Stacy | Wicked Good Kitchen says

    September 23, 2013 at 5:36 am

    5 stars
    Pumpkin muffins are definitely cozy! Yes, fall is here now (oh, joy!) and I'm wrapped in my fuzzy leopard throw all comfy and cozy this morning. Problem? I need some of these tasty pumpkin donut muffins!

    Reply
    • CrunchyCreamySw says

      September 23, 2013 at 9:18 am

      Love fuzzy throws! Thank you, Stacy! And thank you for pinning!

      Reply
  6. Trish @infinebalance says

    September 22, 2013 at 3:28 pm

    5 stars
    I'm all about pumpkin today! These look so cute.

    Reply
    • CrunchyCreamySw says

      September 23, 2013 at 9:18 am

      Thank you, Trish!

      Reply
  7. Tutti Dolci says

    September 22, 2013 at 3:25 pm

    5 stars
    These are too cute, and I love the cinnamon sugar coating!

    Reply
    • CrunchyCreamySw says

      September 23, 2013 at 9:18 am

      Thank you, Laura!

      Reply
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