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Cozy Cinnamon Sugar Pumpkin Donut Muffins: Easy 30-Minute Recipe

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These cozy cinnamon sugar pumpkin donut muffins combine the dense, buttery texture of a baked donut with the ease of a muffin. Rolled in cinnamon sugar while warm, they create a sugary crust that shatters when you bite in, making them perfect for fall mornings, brunches, or any time you need a warm, comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ¼ cup (60ml) buttermilk, room temperature
  • For the cinnamon sugar coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Place the rack in the center position. Line a 12-cup standard muffin tin with paper liners or grease the cups generously with butter or nonstick spray.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk for about 20 seconds to aerate the flour and distribute the spices evenly. Set aside.
  3. In a separate large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined — about 30 seconds. The mixture will look slightly grainy.
  4. Crack the eggs into the butter-sugar mixture one at a time, whisking well after each addition. Stir in the vanilla extract. The mixture should look thick and glossy.
  5. Pour in the pumpkin puree and buttermilk. Whisk until everything is fully combined and the batter is smooth and uniformly orange.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold everything together gently. Stir only until you no longer see streaks of flour — about 10 to 12 strokes. A few small lumps are fine. Do not overmix.
  7. Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full. The batter will be thick and scoopable.
  8. Bake for 15 to 18 minutes. At the 15-minute mark, insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re done. If the toothpick has wet batter, bake for another 2 minutes and check again. The tops should be domed, golden brown, and slightly cracked.
  9. Let the muffins rest in the pan for exactly 5 minutes to set.
  10. While the muffins are cooling, mix the granulated sugar and ground cinnamon together in a small bowl. Melt the 3 tablespoons of butter in another small bowl.
  11. Remove the muffins from the pan and place them on a cooling rack. While they’re still warm (but not hot enough to burn your fingers), brush the top of each muffin generously with melted butter. Then immediately dip the buttered top into the cinnamon sugar mixture, pressing gently so the coating sticks. You can also roll the entire muffin in the mixture for full coverage.
  12. Let the coated muffins sit for 5 minutes so the sugar sets slightly. Serve warm.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Stir the pumpkin puree before measuring to ensure even consistency. Let muffins cool in the pan for exactly 5 minutes before coating. For a thicker cinnamon sugar crust, double the coating mixture. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cinnamon sugar, donut muffins, fall baking, easy muffin recipe, 30-minute recipe, pumpkin spice

Find it online: https://junomeals.com/cozy-cinnamon-sugar-pumpkin-donut-muffins-easy-30-minute-recipe/