Baked Pumpkin Donut Muffins
These moist, spiced pumpkin donut muffins, rolled in cinnamon sugar, are an easy fall baking recipe perfect for breakfast and dessert alike.
Servings: 12 or so muffins
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large eggs
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 15-ounce can pumpkin purée (I like Libby's brand)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F and grease a muffin tin. (Do not line with paper muffin cups because you won't be able to roll them all around in cinnamon sugar.)
- Beat the melted butter, eggs, sugars, pumpkin, spices, and salt until smooth. Scrape the bowl to make sure everything is fully emulsified.
- Add the flour and baking powder and stir just until fully incorporated and smooth.
- Scoop the batter into muffin tins, filling each cup about 3/4 full.
- Bake the donut muffins for about 23 to 25 minutes, until a cake tester comes out clean and the top of the muffin springs back.
- As soon as the muffins are cool enough to handle, roll them in a wide-bottomed bowl of cinnamon sugar. Enjoy while still warm.Note: These will keep in an airtight container for two days, though you may need to re-roll the donut muffins in cinnamon sugar.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
