Cinnamon Sugar Pumpkin Donut Muffins

$- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar - 2 large eggs - 1/2 cup vegetable oil I love using pumpkin puree. It gives the muffins a soft texture and rich flavor. The sugars add sweetness and depth. Eggs help bind everything together while the oil keeps the muffins moist. - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1 teaspoon vanilla extract - 1/4 teaspoon salt Spices are key to the taste. Ground cinnamon gives warmth, while nutmeg and ginger add a nice kick. Vanilla extract rounds out the flavor. Don’t forget the salt, as it enhances all the other tastes. - 1/4 cup unsalted butter - 1/2 cup granulated sugar - 2 teaspoons ground cinnamon The coating is what makes these muffins extra special. Melted butter helps the sugar and cinnamon stick. This crunchy topping adds great flavor and texture to each bite. - Preheating the Oven Preheat your oven to 375°F (190°C). This step is key to making sure your muffins rise correctly and bake evenly. - Greasing or Lining the Muffin Tin Grease a standard muffin tin with non-stick spray. You can also line it with paper liners for easy removal. This helps your muffins pop out without sticking. - Combining Pumpkin Puree, Sugars, and Oil In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar. Add 1/2 cup of vegetable oil. Mix well until everything blends together smoothly. - Incorporating Eggs and Vanilla Next, add 2 large eggs and 1 teaspoon of vanilla extract to the bowl. Stir until fully combined. This will add moisture and flavor to your muffins. - Whisking Dry Ingredients In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of salt. This blend gives your muffins a warm spice flavor. - Folding Dry into Wet Mixture Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix. Stir until just combined. Overmixing can make the muffins tough. - Filling the Muffin Cups Use a scoop or spoon to fill each muffin cup about 2/3 full with the batter. This allows room for the muffins to rise while baking. - Baking Time and Testing for Doneness Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. It should come out clean if the muffins are ready. - Mixing Sugar and Cinnamon While the muffins bake, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon in a small bowl. This will create a sweet, spicy topping. - Coating the Muffins After Baking Once the muffins are done, take them out and let them cool in the pan for about 5 minutes. Dip the tops of the warm muffins into melted unsalted butter. Then roll them in the cinnamon sugar mixture until well coated. This adds a delicious crunch and sweetness to each bite. - Avoiding Overmixing: Mix the wet and dry ingredients until just combined. This keeps the muffins light and fluffy. If you overmix, the muffins can become tough. - Testing Muffins for Doneness: To check if the muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. If it has batter on it, bake them a few more minutes. - Adding Chocolate Chips or Nuts: You can stir in 1/2 cup of chocolate chips or chopped nuts. This adds a nice texture and flavor. Choose what you like best! - Adjusting Spices for Personal Preference: Feel free to change the spices. If you love cinnamon, add more. If nutmeg is your favorite, increase that too. Tailor it to suit your taste! - Arranging Muffins for Serving: Place the muffins on a pretty plate. You can stack them or arrange them in a circle. This makes them look inviting. - Garnishing Suggestions: For a fun touch, sprinkle powdered sugar on top. You can also add a cinnamon stick next to the muffins for a cozy look. Serve with apple cider or coffee for a perfect treat! {{image_2}} Gluten-Free Options You can use a gluten-free flour blend. Choose one that has a good mix of flours. Look for blends with rice flour, tapioca flour, and potato starch. These will help keep the muffins light and fluffy. Whole Wheat Flour Substitution You can swap all-purpose flour for whole wheat flour. Use a 1:1 ratio. Whole wheat flour adds fiber and a nutty taste. Your muffins will be heartier and still delicious. Using Maple Syrup or Honey You can replace granulated sugar with maple syrup or honey. Use 3/4 cup of maple syrup for every cup of sugar. This change adds a rich flavor. It may make your batter a bit wetter, so reduce other liquids slightly. Reducing Sugar Content You can cut down on the sugar if you want. Try using half the amount of sugar. You can also add extra spices for flavor. Cinnamon or nutmeg can enhance the taste without added sweetness. Mini Muffins vs Regular Size You can make mini muffins instead of regular ones. Fill mini muffin tins about halfway. Bake them for about 10-12 minutes. They will be cute and perfect for snacks. Adjustments in Baking Time Baking times will change based on muffin size. Regular muffins take 18-20 minutes. Mini muffins will bake faster, so check them early. Use a toothpick to test for doneness. - Room Temperature Storage: Store the muffins in an airtight container. Keep them at room temperature for up to three days. This keeps them fresh and tasty. - Refrigeration Tips: If you want to keep them longer, put them in the fridge. They can last up to a week. Just remember to wrap them well to prevent drying out. - Freezing Process: To freeze, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or container. This keeps them fresh for up to three months. - Thawing and Reheating Instructions: When you're ready to eat, take a muffin out. Let it thaw at room temperature for about 30 minutes. You can also reheat them in the microwave for about 15 to 20 seconds. Enjoy them warm for the best taste! Can I use fresh pumpkin instead of puree? Yes, you can use fresh pumpkin. Just cook it until soft, then mash it well. This may change the texture a bit, but it will still taste great. How long do these muffins last? These muffins last about 2 to 3 days at room temperature. Store them in an airtight container to keep them fresh. Can I substitute oil with applesauce? Yes, you can swap oil for applesauce. This makes the muffins a bit lighter and adds moisture. Why are my muffins dry? Muffins can turn dry for a few reasons. Overmixing the batter or baking too long can cause dryness. Always mix just until combined and test for doneness a bit early. What to do if muffins sink in the middle? If muffins sink, it may be due to too much liquid or not enough baking powder. Ensure your measurements are correct and check your leavening agents. Can I make a pumpkin bread instead? Yes, you can turn this muffin recipe into bread. Just pour the batter into a loaf pan and bake for about 50-60 minutes. Keep an eye on it for doneness. How to adjust baking time for different sizes? For mini muffins, bake for about 12-15 minutes. For larger muffins, increase the time by a few minutes. Always check with a toothpick to see if they are done. Making delicious muffins is simple with the right ingredients and steps. We explored the essential ingredients, like pumpkin puree and spices, and detailed how to mix and bake. You learned tips to enhance flavor and create different sizes. Storing your muffins properly keeps them fresh and tasty for longer. Remember, feel free to tweak this recipe to make it your own. Enjoy baking and sharing your tasty treats!$

Cinnamon Sugar Pumpkin Donut Muffins

Indulge in the deliciousness of cinnamon sugar pumpkin donut muffins that are perfect for fall! This simple recipe combines warm spices and pumpkin puree to create a mouthwatering treat. Ready in just 35 minutes, these muffins are coated in a sweet cinnamon sugar for an extra special touch. Click through to explore the full recipe and make your autumn mornings even sweeter with these delightful muffins!

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Ingredients

1 cup pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1/4 cup unsalted butter, melted (for coating)

1/2 cup granulated sugar (for cinnamon sugar coating)

2 teaspoons ground cinnamon (for cinnamon sugar coating)

Instructions

Preheat your oven to 375°F (190°C) and grease a standard muffin tin with non-stick spray or line it with paper liners.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix well.

Add the eggs and vanilla extract to the bowl, stirring until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt.

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix; stir until just combined.

Use a scoop or spoon to fill each muffin cup about 2/3 full with the batter.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

While the muffins are baking, prepare the cinnamon sugar coating by mixing the 1/2 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl.

Once the muffins are done, remove them from the oven and let them cool in the pan for about 5 minutes.

Dip the tops of the warm muffins into the melted butter, then roll them in the cinnamon sugar mixture until well coated.

Transfer the muffins to a wire rack to cool completely.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins

- Presentation Tips: Arrange the muffins on a festive platter and dust with a light sprinkle of powdered sugar for an elegant touch. Serve warm with a cup of apple cider or coffee!