Pumpkin Cinnamon Sugar Donut Muffins (No Frying Required!)
These pumpkin cinnamon sugar donut bites are soft, fluffy, and perfectly spiced with a buttery cinnamon sugar coating. Made in a cupcake pan, they taste like a cross between a pumpkin muffin and a fresh bakery donut!
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!
Start checking around 12 minutes so they stay soft and tender!