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Donut Pumpkin Muffins Recipe

Donut Pumpkin Muffins Recipe
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★★★★★

5.1 from 7 reviews

These Donut Pumpkin Muffins are a delightful fall treat that combines the warm spices of cinnamon, nutmeg, and cloves with moist pumpkin puree. Coated in a sweet cinnamon sugar glaze, they offer a perfect balance of flavors and textures, ideal for breakfast or a cozy snack.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cinnamon Sugar Coating

  • 3/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup butter (melted)

Instructions

  1. Preheat: Preheat your oven to 375 degrees F (190 degrees C) to ensure it reaches the perfect temperature for baking the muffins evenly.
  2. Grease muffin pan: Lightly grease a non-stick muffin pan with nonstick spray to prevent the muffins from sticking and allow for easy removal after baking.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. This ensures the spices and leavening agents are evenly distributed.
  4. Mix wet ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract thoroughly. Scrape the sides and bottom of the bowl periodically to incorporate all ingredients.
  5. Combine mixtures: Gradually whisk the dry flour mixture into the wet pumpkin mixture until the batter is smooth and free of lumps, being careful not to overmix to maintain muffin tenderness.
  6. Fill muffin tins: Spoon the batter into the prepared muffin tins, filling each about three-quarters full to allow room for rising during baking.
  7. Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Let the muffins cool in the pan on a wire rack for 10 minutes. Then carefully remove them from the pan and transfer to the wire rack to cool completely.
  9. Make cinnamon sugar coating: In a shallow bowl, whisk together the granulated sugar, cinnamon, and nutmeg until well blended.
  10. Coat muffins: Brush each cooled muffin generously with melted butter, then quickly roll or toss them in the cinnamon sugar mixture to fully coat the exterior, mimicking a donut’s sugary crust.
  11. Serve: Enjoy these delicious pumpkin muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Ensure eggs are at room temperature for better batter incorporation.
  • Do not overmix the batter to keep muffins tender and moist.
  • For a dairy-free version, substitute melted butter with coconut oil and use a non-dairy milk if desired.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin muffins, donut muffins, fall recipes, pumpkin spice, cinnamon sugar muffins, easy muffin recipe

Find it online: https://foodbylina.com/donut-pumpkin-muffins-recipe/