Cinnamon Pumpkin Doughnut Muffins

Delicious Cinnamon Pumpkin Doughnut Muffins are pillow-soft, and fluffy inside with a scrumptious cinnamon-sugar topping making these muffins positively irresistible!  So GOOD.  It’s like eating your favorite pumpkin donut only it’s a muffin.  Vegans and vegetarians will love them too!

 

Cinnamon Pumpkin Doughnut Muffins

If your looking for something delicious to bake, and says fall all over it – these cinnamon pumpkin doughnut muffins are just the thing! These are so good, they are now at the top of our list of favorites! Ideal for breakfast too. These muffins are just as good as our popular cinnamon sweet potato muffins.

And, as soon as they were cool to handle, they were gone. So I had to make a second batch and decided to share them with some friends and get their opinions too.  

Everyone gave these cinnamon pumpkin doughnut muffins a thumbs up!  🙂

And my favorite part is? It’s the cinnamon-sugar topping, which is just the perfect amount on these muffins. They’re SO amazing! You’ll love them after your first bite.

 

How To Make Them?

To make these delicious muffins, you will need basic pantry ingredients, such as:

1. Dry ingredients: all-purpose flour (or gluten-free flour), dark brown sugar, baking powder, and salt.

2. Spices:  pumpkin pie spice and ground cinnamon.

3. Butter:  unsalted and melted (or you can use olive oil, coconut oil, or vegan butter).

4. Pure Pumpkin Puree: one can of pure pumpkin puree is needed. Be sure it is not the one for pumpkin pie filling.

5. Milk: any milk is fine (and, any non-dairy milk).

6. Cinnamon-Sugar Topping:  is just granulated sugar mixed with ground cinnamon.

Questions, Notes, and Baking Tips…

1. Can we make them vegan?  Yes, you can!  Just simply swap out butter for either olive oil, coconut oil, or vegan butter, and use almond milk or any non-dairy milk of your choice.

2. Do we need to sift the flour? There’s no need to sift the flour, and we rarely sift the flour in any of our recipes. There’s only one recipe you will need to sift the flour, and that is to make our Italian Cream Puffs.

3. What does “packed” mean when measuring brown sugar? It means you will need to press down firmly the brown sugar into the measuring cup and pack as much as you can into the measuring cup.

4. How many minutes are needed to bake them? Keep in mind, all ovens vary. And, times will vary as well. Electric ovens bake differently than gas ovens, so you will need to keep an eye on them while baking. Best to check them with a toothpick.

5. How many muffins will this recipe yield? This recipe will yield 10 medium-size muffins. And, you can easily double this recipe for make 20 muffins.

6. Storing and Freezing: Best to keep these muffins covered with clear wrap or place them in a sealed container. They will stay fresh at room temperature for up to 3 days. They freeze well too, and for up to 3 weeks.

 

Ok… Let’s Make Them!

Keep in mind, our full amounts of ingredients, and directions are in our recipe card located at the bottom of this post.

1.  First,  in a large mixing bowl, whisk all the dry ingredients. Then make a well in the center and add in the pumpkin puree, melted butter, and milk.  

2.  Next, whisk all the ingredients together, until well combined and the mixture is creamy and smooth, and with no visible lumps. 

3.  Divide the mixture evenly into 10 muffins.  My recipe will only make 10 medium-size muffins or 12 smaller muffins.  I used paper cupcake liners to bake them.  If you choose not to use paper liners,  just generously grease your muffin pan before dividing the mixture. 

4.   Bake at 350 degrees F (180. C) on the center rack in the oven, for 17 to 20 minutes, or until an inserted toothpick comes out clean.   

Pro Tip: These will bake quickly, with no need to overbake.  Allow cooling for 5 to 10 minutes before transferring to a wire rack to cool completely. 

5.   Grab 2 bowls.  In one bowl, using a fork to mix cinnamon and sugar.  In the second bowl, melt butter in the microwave. 

6.  Take each muffin, gently dip the top into the melted butter and swirl to coat evenly.   Then dip into the cinnamon-sugar mixture and swirl until the top is evenly coated. 

7. Finally, set them aside onto a wire rack to rest.  Then ENJOY!! 

The Health Benefits of Pumpkin

• There are so many benefits to baking with this vegetable.  Not only is pumpkin high in fiber, but it is also very rich in iron, containing as much iron as spinach does.
• Pumpkin is also high in beta carotene.  And as you may know, beta carotene is one of the best antioxidants, helps healing inflammations, and strengthening the immune system.
• Pumpkin is a good source of protein, zinc, and other vitamins, and especially high in vitamin A.  As you know, vitamin A is very good for the eyes and eyesight.
• You can read more about the health benefits of pumpkin in the New World Encyclopedia.

A Delicious Treat…

Your family will LOVE these muffins! 

I suggest baking up several batches of these cinnamon pumpkin doughnut muffins and freezing extras. 

Try this recipe, you won’t be disappointed…

ENJOY!!

Love Pumpkin? Try these next!

• Gluten-Free Pumpkin Magic Bars
• Pumpkin Cranberry Nut Cookies
• Pumpkin Spice Lattes- Lightened! 
• EASY Pumpkin Spice Cinnamon Rolls
• Pumpkin Crumb Cake
• How to Make Fresh Pumpkin Puree
• Low-Fat Whole Wheat Pumpkin Spice Bread

Your comments help us! If you make these cinnamon pumpkin doughnut muffins let us know and leave a comment and star rating⭐ in our recipe card! We’d love to hear from you!   And, thank you!

Happy Baking!   🙂

Thanks for stopping by! 

xo Anna and Liz