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Donut Pumpkin Muffins Recipe

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These Donut Pumpkin Muffins are a delightful fall treat with warm spices and moist pumpkin flavor. Coated in a cinnamon sugar mixture, they offer a perfect balance of sweet and spicy, making them an ideal breakfast or snack option during the autumn season.

Ingredients

Muffin 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
  • 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 to ensure it's at the perfect temperature for baking the muffins evenly.
  2. Prepare Muffin Pan: Grease a non-stick muffin pan with nonstick spray to prevent the muffins from sticking and set it aside.
  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 blend forms the spiced base of the muffins.
  4. Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree along with the granulated sugar and brown sugar. Then beat in the eggs, vegetable oil, and vanilla extract. Remember to scrape the sides and bottom of the bowl occasionally to ensure all ingredients are thoroughly mixed.
  5. Incorporate Dry Ingredients: Slowly whisk the flour mixture into the wet ingredients, mixing until there are no lumps and the batter is smooth. Be careful not to overmix to maintain a tender texture.
  6. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about 3/4 full to allow room for rising during baking.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they're fully cooked.
  8. Cool and Remove Muffins: Let the muffins cool in the pan on a wire rack for 10 minutes. Then carefully remove them from the muffin tin and place them directly on the wire rack to cool completely.
  9. Apply Cinnamon Sugar Coating: (Although not detailed in instructions, based on ingredients) Mix together the granulated sugar, cinnamon, and nutmeg in a shallow bowl. Brush the melted butter on the warm muffins and then roll them in the cinnamon sugar mixture to coat them, giving the muffins their signature donut-like topping.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Allow muffins to cool slightly before coating with cinnamon sugar to ensure the coating sticks well.
  • Store muffins in an airtight container at room temperature for up to 3 days for optimal freshness.
  • For a dairy-free option, substitute butter in the cinnamon sugar coating with coconut oil or a plant-based butter.
  • Room temperature eggs blend better into batter, resulting in a moister muffin.

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