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Donut Pumpkin Muffins Recipe

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4.9 from 117 reviews

Delight in the cozy flavors of fall with these Donut Pumpkin Muffins. Soft and moist, spiced with cinnamon, nutmeg, and cloves, these muffins are infused with rich pumpkin puree and finished with a buttery cinnamon sugar coating that gives a warm, sweet crunch reminiscent of classic donut treats.

Ingredients

Muffin Batter

  • 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
  • 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 Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This temperature ensures the muffins will bake evenly, developing a slightly crisp top while staying moist inside.
  2. Prepare Muffin Pan: Grease a non-stick muffin pan with nonstick spray to prevent the muffins from sticking. Set it aside for later use.
  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 agent are evenly distributed within the flour.
  4. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add the vegetable oil and vanilla extract. Scrape the sides and bottom occasionally to incorporate all ingredients evenly.
  5. Incorporate Dry Ingredients: Slowly whisk in the flour mixture into the wet ingredients. Continue mixing until the batter is completely combined and smooth, without any lumps.
  6. Fill Muffin Tins: Use a spoon or scoop to fill each muffin cup about 3/4 full with the batter, allowing room for rising during baking.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Perform a toothpick test by inserting a toothpick into the center of a muffin; it should come out clean when done.
  8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan on a wire rack for 10 minutes. Then carefully remove them from the tin and transfer to the wire rack to cool completely before applying the cinnamon sugar coating to prevent melting.
  9. Apply Cinnamon Sugar Coating: In a small bowl, mix together granulated sugar, cinnamon, and nutmeg. Meanwhile, melt the butter separately. Once the muffins are cool enough to handle, brush each muffin generously with melted butter, then roll or sprinkle them in the cinnamon sugar mixture to coat evenly, creating a sweet and flavorful outer layer reminiscent of a donut glaze.

Notes

  • Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, to avoid overly sweet or spiced muffins.
  • Room temperature eggs help blend ingredients evenly and improve muffin texture.
  • For best results, do not overfill the muffin cups to prevent spilling or dense muffins.
  • Allow muffins to cool completely before applying cinnamon sugar to maintain a perfect coating.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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