Delicious Cinnamon Pumpkin Doughnut Muffins are pillowy 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!
So kids are going back to school!! WHOOHOO! I bet everyone can’t wait!
So why not whip up these delicious muffins and add them to your list along with my healthy cinnamon sweet potato muffins for the first day of school!
I whipped up these pumpkin muffins the other day, and they were gone in minutes! Literally – 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 muffins a thumbs up! 🙂
And my favorite part is of course! 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 Cinnamon Pumpkin Muffins:
Simple, kitchen staple ingredients like these below are needed for these cinnamon pumpkin muffins.
Dry ingredients: all-purpose flour (or gluten-free flour), dark brown sugar, baking powder, and salt.
Spices: pumpkin pie spice and ground cinnamon.
Butter: unsalted and melted (or you can use olive oil, coconut oil, or vegan butter).
Pure pumpkin puree: not the one for pumpkin pie filling.
Milk: any milk is fine (and, or any non-dairy milk).
Cinnamon-Sugar Topping: is just granulated sugar mixed with ground cinnamon.
Can We Make These Pumpkin Muffins 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.
For this recipe, you will only need 1/2 cup of pumpkin puree. It’s just the right amount, making the flavor of pumpkin mild, and not overpowering.
Besides, they are easy to make using one bowl, about 10 minutes to whip up, and you don’t need an electric mixer either.
Only a good whisk will do the job. Plus, they bake in less than 20 minutes. PERFECT!!
They’re easy enough to whip up in the early morning to serve them fresh and warm for breakfast.
Plus, you can pop them into your kid’s lunchboxes and even enjoy them as a snack in the afternoon.
And The Best Part…
Each muffin is only 146 calories. So you can have a second one, guilt-free! 😉
Ok then… Let’s Make These Cinnamon Pumpkin Muffins!
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 15 to 17 minutes, or until an inserted toothpick comes out clean.
They 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. Set them aside onto a wire rack to rest. Then ENJOY!!
Baking Notes and Tips!
Do we need to sift the flour? There’s no need to sift the flour. I rarely sift my flour in my recipes.
What does brown sugar “packed” mean? It means you will need to press down firmly the brown sugar into the measuring cup and pack as much as you can into that measuring cup.
This recipe will yield 10 medium-size muffins, but you can double the ingredients to make 20 muffins, using 2 muffin pans or rotate the same one.
Storing and Freezing: Best to keep muffins in a sealed container, and they will stay fresh at room temperature for up to 3 days, and freeze well for up to two weeks.
Please keep in mind, all ovens vary. I have an electric oven and they bake in 15 to 17 minutes. My sister has a gas oven and she told me they needed more time, about 25 to 28 minutes. So it’s best to check with a toothpick.
What are 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.
You can read more about the health benefits of pumpkin in the New World Encyclopedia.
… Thanks for PINNING!
Your family will LOVE these muffins!
I suggest baking up several batches of these cinnamon pumpkin doughnut muffins and freeze extras.
Try this recipe, you won’t be disappointed…
And finally, if you Love Pumpkin? Then you’ll love these too!
- 1 + 1/4 cups ( 56 grams) all-purpose flour
- 1/2 cup (110 grams) packed dark brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 3 Tbsp. unsalted butter - melted
- 1/2 cup (225 grams) pure pumpkin puree (not the pumpkin pie filling)
- 1/2 cup (120 grams) milk (any milk is fine)
- 1/4 cup (50 grams) of granulated sugar
- 1 tsp. ground cinnamon
- 2 Tbsp. melted unsalted butter (for dipping)
- Preheat oven to 350 degrees F (180 C).
- Generously grease (only 10) of a muffin pan, or if you plan to use the paper, be sure to lightly spray the paper with cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon.
- Next, make a well in the center, pour in the melted butter, pumpkin puree, and milk. Whisk until well blended. No need to over whisk the mixture.
- Divide the mixture into 10 muffins cups.
- Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack to cool for a few minutes.
For Cinnamon-Sugar Coating:
- In a small bowl, use a fork to stir together the sugar and cinnamon.
- Use a second small bowl to melt the butter in the microwave for a few seconds.
- Take each muffin, and dip the tops into the melted butter and lightly swirl the muffin to coat the top evenly.
- Then dip into the cinnamon-sugar mixture and swirl the muffin to coat the top evenly; set aside. Then repeat until all muffins have been covered.
- Muffins will stay fresh up to two days.
- Yields: 10 servings
This recipe will make either 10 medium-size muffins or 12 smaller-size muffins. Keep in mind, all ovens vary, and therefore, baking times will vary too. So it's best to check with an inserted toothpick and it comes out clean.
Serving Size:1 muffin
Amount Per Serving: Calories: 146Total Fat: 3.9gCarbohydrates: 26.3gFiber: .9gSugar: 13gProtein: 2.2g