Cinnamon Sugar Coated Pumpkin Donut Muffins

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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!

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

Pumpkin Layer Cake

Chocolate Chip Pumpkin Muffins

CINNAMON SUGAR COATED PUMPKIN DONUT MUFFINS RECIPE:

5 from 7 votes

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Cinnamon Sugar Coated Pumpkin Donut Muffins

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Fluffy Pumpkin Donut Muffins coated in Cinnamon Sugar to welcome the fall season!

Course: Dessert

Cuisine: American

Keyword: pumpkin donut muffins

Servings: 12 muffins

Calories: 294 kcal

Author: Anna

Ingredients

• 1/2 c vegetable or canola oil
• 1/2 c packed light brown sugar
• 1/3 c granulated sugar
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 1 tsp vanilla extract
• 2 2/3 c all-purpose flour
• 1 c milk
• 1/2 c pumpkin puree not pumpkin pie filling
• 1/4 c unsalted butter melted
• 1/4 c granulated sugar
• 1 1/2 tsp ground cinnamon

US Customary - Metric

Instructions

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

Nutrition Facts

Cinnamon Sugar Coated Pumpkin Donut Muffins

Amount Per Serving

Calories 294 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Cholesterol 39mg13%

Sodium 195mg8%

Potassium 155mg4%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 20g22%

Protein 3g6%

Vitamin A 1780IU36%

Vitamin C 0.4mg0%

Calcium 74mg7%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.