Cinnamon Sugar Coated Pumpkin Muffins

Try saying that three times fast. The first words out of my mouth when biting into one of these were “holy baked donughts!” Because that is what they are, and the exclamation was to express my utter delight in their sweet cinnamony exterior and inner plush pumpkin layer. Perfect for a Thanksgiving morning – guilty tasting while being moderately not bad for you.

And when its fall, I want the flavor of pumpkin to be infused into just about everything. One little bite makes me feel like I went to the cider mill, ate doughnuts, and picked out pumpkins. It’s almost magical I tell you.

Cinnamon Sugar Coated Pumpkin Muffins Adapted from Everyday Food


  • 1 stick unsalted butter, softened
  • 1 1/2 cups all purpose flour
  • 1 1/4 cups whole wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • pinch ground allspice
  • 1/3 cup buttermilk (check out how to make buttermilk in the How To’s section)
  • 1 15 ounce can pure pumpkin (not pumpkin pie mix)
  • 3/4 cup light brown sugar
  • 2 large eggs

for the sugar coating:

  • 1/4 cup sugar
  • 2 1/2 teaspoons ground cinnamon
  • 2 to 3 tablespoons unsalted butter, melted

How To:

Preheat oven to 350 degrees. Grease and flour 24 mini muffin tins or 12 regular muffin tins (I used a spray oil then floured, you can also use butter). To make the batter, sift together dry ingredients: flours, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk, and pumpkin puree. In a large bowl fluff butter and brown sugar with an electric mixer. Beat in eggs. Add flour mixture in three parts, interchanging with buttermilk/pumpkin in three parts.  Using an ice cream or cookie scoop, spoon batter into muffin tins, about 2/3 full. Bake until a toothpick come out clean, about 20 minutes for mini muffin tins, and 25 to 30 minutes for regular muffin tins. Let cool on a wire rack.

When muffins have cooled, combine sugar and cinnamon for coating. Melt butter. Brush butter onto one muffin, dip muffin in cinnamon sugar coating making sure to get all sides. Set on rack. Continue with the rest of the muffins. Serve immediately! Or watch them mysteriously disappear as soon as you set them on the rack to cool.

You can make the muffins ahead of time and coat them just before serving. I found the sugar mixture melted off and the muffins were soggy after 24 hours.


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