Description
Tender, cake-like pumpkin muffins baked to perfection and rolled in a buttery cinnamon sugar coating for a delicious fall treat that mimics the flavor of a classic donut without the deep fryer.
Ingredients
Scale
- 1 cup (240g) 100% pure pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup (55g) unsalted butter, melted (for coating)
- 1/2 cup (100g) granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and lightly grease them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, whisk the sugar, oil, eggs, vanilla extract, and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold them together until just combined; do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool for another 5 minutes until warm but not hot.
- Melt the butter for the coating. In a shallow dish, mix the coating sugar and cinnamon.
- Dip the top half of each warm muffin into the melted butter, then immediately roll it in the cinnamon sugar mixture to coat.
- Serve immediately while warm.
Notes
Do not overmix the batter to ensure tender muffins. Use canned 100% pure pumpkin puree, not pumpkin pie filling. For best results, use room temperature eggs. The muffins are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Do not freeze with the coating on; freeze plain muffins and coat after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 22
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin muffins, cinnamon sugar donuts, fall baking, easy breakfast, baked donuts, pumpkin recipe, autumn treats