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Cozy Cinnamon Sugar Baked Pumpkin Donut Muffins

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These Cozy Cinnamon Sugar Baked Pumpkin Donut Muffins are soft, cakey, and coated in a crackly cinnamon-sugar crust. Made in a standard muffin tin with no special equipment, they come together in under 30 minutes for the perfect fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) whole milk
  • 2 teaspoons vanilla extract
  • 6 tablespoons (85g) unsalted butter, melted (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease it well with butter or nonstick spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Whisk until evenly distributed.
  3. In a large bowl, whisk together the wet ingredients: 1 cup pumpkin puree, 2 room-temperature eggs, ½ cup vegetable oil, ¼ cup whole milk, and 2 teaspoons vanilla extract. Whisk until smooth and glossy.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain. A few small lumps are fine. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  6. Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly pressed.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Let cool for another 5 to 10 minutes until warm but handleable.
  8. While the muffins cool, prepare the cinnamon sugar coating: In a small bowl, mix ½ cup granulated sugar with 2 tablespoons ground cinnamon. In another small bowl, melt 6 tablespoons unsalted butter.
  9. Working one at a time, brush each warm muffin all over with melted butter (top and sides). Immediately roll in the cinnamon sugar mixture, pressing gently to adhere. Place coated muffin back on the cooling rack.
  10. Repeat with all 12 muffins. Work quickly while the muffins are still warm.

Notes

Do not overmix the batter; mix just until flour disappears. Use room temperature ingredients for best texture. Measure flour by spooning and leveling. Coat muffins while still warm for the sugar to stick. For a thicker sugar crust, double the coating mixture. Line muffin tin for easier cleanup. Store at room temperature in an airtight container for up to 3 days. Freeze uncoated muffins for up to 3 months.

Nutrition

Keywords: pumpkin muffins, baked donut muffins, cinnamon sugar, fall baking, easy pumpkin recipe, no donut pan

Find it online: https://juliamadeit.com/cozy-cinnamon-sugar-baked-pumpkin-donut-muffins-best-easy-recipe/