Description
These Donut Pumpkin Muffins are light and fluffy, bursting with the cozy flavors of pumpkin and warm fall spices. Finished with a sweet cinnamon sugar coating, they make a perfect quick breakfast or an irresistible after-school snack. Simple ingredients and straightforward steps make these muffins a delightful treat any time of day.
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
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to prepare for baking the muffins.
- Prepare Muffin Pan: Grease a non-stick muffin pan thoroughly with nonstick spray to prevent sticking. Set it aside.
- 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 even distribution of spices and leavening.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract, making sure to scrape the sides and bottom of the bowl several times for thorough mixing.
- Add Dry to Wet: Slowly whisk the dry flour mixture into the wet ingredients until the batter is smooth and free of lumps, being careful not to overmix.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about 3/4 full to allow space for rising.
- Bake Muffins: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
- Cool Muffins: Let the muffins cool in the pan on a wire rack for 10 minutes to set before removing them.
- Prepare Cinnamon Sugar: While muffins cool, combine granulated sugar, cinnamon, and nutmeg in a shallow bowl and whisk to blend evenly.
- Coat Muffins: Brush each muffin generously with melted butter, then quickly toss or roll in the cinnamon sugar mixture until fully coated, giving them that classic donut-like finish.
- Serve: Arrange coated muffins on a wire rack to prevent sogginess and serve warm or at room temperature for maximum flavor enjoyment.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sugar and spices in the batter.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a vegan version, substitute eggs with flax eggs and use a plant-based butter for the coating.
- Make sure muffin tins are greased properly to avoid sticking.
- Do not overmix the batter to keep muffins light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
