If you call these muffins, it’s okay to eat them for breakfast, right? 🙂 These moist and cakey muffins are transformed into doughnut-like treats when coated with cinnamon-sugar. They are perfect for a cool, autumn morning or for a special Halloween or Thanksgiving breakfast.
This recipe was adapted from Martha Stewart’s Everyday Food. I made them in a muffin pan this time, but next time may try a mini-bundt pan. I adapted the recipe to make them slightly healthier by incorporating white whole wheat flour and by serving them with sliced fresh pears. 🙂 They were worth every bit of indulgence!
Yield: Makes 12 standard muffins or about 10 mini bundt cakes
For the Batter:
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
- 1 1/2 cups white whole wheat flour, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
For the Cinnamon-Sugar Coating:
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- Preheat oven to 350 degrees, preferably on convection. Butter and flour 12 standard muffin cups. (Alternatively, use a mini bundt pan or a combination.)
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
- In a small bowl or liquid measuring cup, whisk together buttermilk and pumpkin puree.
- In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
- Beat in eggs, one at a time, scraping down bowl as needed.
- With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes for the muffins (on convection), 17 to 20 minutes for mini bundt cakes (on convection), or up to 30 minutes in a standard oven.
- Meanwhile, make the coating. In a medium bowl, combine granulated sugar and cinnamon.
- Let muffins cool 10 minutes in pan on a wire rack.
- Melt the butter. (I melt it in the microwave.)
- Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.
- Let muffins cool completely on a wire rack.
November 2020 Update: These muffins were beautiful and even more fabulous baked in a mini bundt pan. I made 6 mini bundt cakes and 6 standard muffins with one batch of batter.
One Year Ago:
Love those muffins, I made something very similar but without the pumpkin, must try this.
a MUST try!! 🙂
Delicious muffins 🙂 Pumpkins are in season. Have to try this recipe …
Thanks! They scream AUTUMN!! 🙂
ooh these look awesome, I make some donut like cinnamon muffins that are stuffed with nutella, I will definitely have to try your pumpkin ones for sure!
Cinnamon donut muffins sounds delicious!! 🙂
These are gorgeous Josette! Dusting them with cinnamon sugar is an awesome idea.
Thanks, Sonal! 🙂 They are improved exponentially with the cinnamon sugar! 🙂
I bet 🙂 fall goes so well with cinnamon and sugar.
What doesn’t? 🙂
Wow, Josette! Do you deliver? I need to some of those muffins now!
You do need these! 🙂
totally agree – muffins are for breakfast not sure about the doughnut :9
It was a delicious breakfast- that’s all I know! 🙂
I can imagine!
I have never tried a doughnut muffin before! How delicious are these.. I love that cinnamon sugar coating especially. Craving one to devour right now!
I was scared to coat them in the melted butter… but I just had to! Really good! 🙂
pumpkin muffins sound like a great idea!
Thanks! Perfect for this time of year 🙂
Oooh looks like the perfect breakfast to me!
mmm mmm Thanks! 🙂
Lovely! These would be a welcome addition to Muffin Tin Month! If you have a chance, pop over to Swirls and Spice to join the party!
Thank you so much for your invitation!! 🙂 What a wonderful event- my muffins & I I would love to be a part of it! 🙂
So, we tried making the muffins today, but my daughter forgot to add baking powder. Oops! I managed to salvage some of the yummy batter by turning it into waffles! I just added some liquid and baking powder to the batter. 🙂 Quite nice, actually!
Well- what a genius transformation!! 🙂 Baking powder for next time 🙂
I’ve always wanted to make doughnut muffins. Your pumpkin version looks divine!
Thanks, Patty! 🙂 These are my first doughnut muffins – I may need to expand on this theme!! 🙂
Fall is officially here and I love all of the yummy pumpkin and apple recipes from fellow bloggers. You cannot beat a doughnut muffin 🙂
Yummy pumpkin & apple recipes make the cooler weather more welcome! I was so sad to see the end of summer. 😦
Love these, they look delicious and my kids would love them too!
Thank you so much 🙂 Good for grown-ups too!!
It’s the pumpkin season! Yay for all orangy-browny recipes! Muffins look tempting, could you send me some tomorrow morning please? ❤
I want some tomorrow morning!! 🙂 If you try this recipe share some with me, yes? ❤
I’ll definitely let you know! 🙂
I love duffins! These pumpkin ones look absolutely amazing! 😀
Thanks! I didn’t know they were duffins!! LOVE it! 🙂