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Light and fluffy pumpkin donut muffins with warm fall spices and a sweet cinnamon sugar coating, perfect for breakfast or a snack, made with simple pantry staples and pumpkin puree.

Ingredients

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

Instructions

  1. Preheat oven to 375 degrees F and grease a non-stick muffin pan with nonstick spray.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar.
  4. Beat in the eggs, vegetable oil, and vanilla extract into the pumpkin mixture, scraping the sides and bottom of the bowl as needed until smooth.
  5. Slowly whisk or gently fold the dry flour mixture into the pumpkin mixture until just combined and smooth, avoiding overmixing.
  6. Fill each muffin cup about three-quarters full with batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the muffins in the pan on a wire rack for 10 minutes, then remove them from the pan and finish cooling on the rack.
  9. Combine granulated sugar, cinnamon, and nutmeg in a shallow bowl to make the cinnamon sugar coating.
  10. Brush each warm muffin all over with melted butter and roll in the cinnamon sugar mixture until fully coated.
  11. Serve and enjoy.

Notes

Coat muffins while warm for the best flavor and texture; the melted butter helps the cinnamon sugar stick perfectly like a fresh bakery donut., Leaving eggs and other ingredients at room temperature helps create lighter, tender muffins., Muffins are fluffiest the day they are baked; they will become a bit denser the next day but remain soft., Mix batter only until the flour disappears to avoid tough or dry muffins., Use an oven thermometer to ensure accurate baking temperature., These muffins can be baked ahead and stored in the fridge or freezer for convenience.

Nutrition

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