Pumpkin Cinnamon Sugar Donut Muffins (No Hot Oil Frying Required!)
If you’ve mad and loved my Apple Cider Donut Muffins and Loaf, you have to try this Pumpkin Cinnamon Sugar version! I wanted to switch things up a little this time and decided to use a cupcake pan instead of a traditional muffin or loaf pan. And the result was the cutest little pumpkin donut bites that remind me so much of those classic Munchkins! They’re soft, fluffy, full of pumpkin flavor and warm fall spices, and finished with that buttery cinnamon sugar coating that makes them taste just like a fresh bakery donut. They’re perfectly poppable, easy to make, and honestly a little too easy to eat!
And if you’re not the biggest pumpkin fan, don’t let that scare you away! These aren’t overwhelmingly pumpkin-y or in-your-face with pumpkin flavor. They’re just the right balance of pumpkin, warm fall spices, and that classic cinnamon sugar coating. Honestly, they’re the perfect hybrid between a pumpkin muffin and an apple cider donut. You get all the cozy flavors of fall in one little bite without either flavor overpowering the other. It’s a combination I think even the pumpkin skeptics will love!
The fun thing about this recipe is that you can easily switch up the size depending on what you’re in the mood for! I made these in a cupcake pan to get those little, poppable donut-hole-style bites, but the batter works just as well in a standard muffin tin if you prefer a larger treat. The two pans are completely interchangeable; the only thing you’ll need to adjust is the baking time. For the smaller cupcake-sized bites, bake for about 12–15 minutes, while standard muffins will take closer to 18–22 minutes. Either way, you’ll get that same soft, pumpkin-spiced center and buttery cinnamon sugar coating, just in whatever size you prefer!
Since these aren’t overly pumpkin-forward, I really wouldn’t recommend skipping the cinnamon sugar coating! It’s what brings the whole recipe together and gives these their classic donut-like flavor. Think of it like a donut without its frosting or glaze; it’s still good, but you’re missing that little something that makes it extra special! The buttery cinnamon sugar is what really gives these that pumpkin muffin-meets-donut feel. If you’re looking for more of a traditional pumpkin muffin with plenty of pumpkin flavor, my Bakery-Style Brown Butter Pumpkin Chocolate Chip Muffins might be more what you’re after!
If you’re doing any fall baking or planning your Thanksgiving menu, I highly recommend making a batch of these pumpkin cinnamon sugar donut bites alongside my apple cider donut muffins or loaf! They complement each other so well, and I love the idea of having both flavors on the table for a little fall donut spread.
Pumpkin Cinnamon Sugar Donut Muffins (No Frying Required!)
Ingredients
- 3 cups all-purpose flour
- 1½ tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 cup melted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¾ cup pumpkin puree
- ¾ cup whole milk
For the Coating:
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 –6 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Line a standard cupcake pan with paper liners or lightly grease each cavity.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk in the brown sugar, followed by the eggs, one at a time. Add the vanilla and whisk in the sour cream and pumpkin puree until smooth.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and kosher salt.
- Add half of the dry ingredients to the wet ingredients, followed by ¼ cup of whole milk. Gently mix until just combined. Add the remaining dry ingredients and the remaining ½ cup of milk. Mix just until incorporated, being careful not to overmix. A few small flour streaks are okay.
- Divide the batter evenly between the prepared cupcake cavities, filling each approximately ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the donut bites to cool slightly before removing them from the pan.
- In a small bowl, combine the granulated sugar and cinnamon for the coating. Brush each donut bite generously with melted butter, then roll in the cinnamon sugar mixture until evenly coated. Serve and enjoy!
