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Doughnut Muffins

Try this no-fry recipe for a cinnamon-sugar flavored treat!

April 1, 2018

Get the taste of cinnamon-sugar donuts without the mess of frying. These easy-to-make breakfast treats are extra-delicious with coffee or tea

Recipe makes about two dozen muffins.


  • 1 and 3/4 cups all-purpose flour or GF equivalent, such as Bob’s One-to-One
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves (optional)
  • 1/2 cup brown sugar, packed
  • 1/3 cup safflower or canola oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup milk, at room temperature

Cinnamon-Sugar Coating

  • 1/2-stick (4 tablespoons) unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon


Get the ingredients laid out, preheat the oven to 350 degrees with the oven rack in the center. Spray a 24-cup mini muffin tin or line with paper cups.

In a medium bowl, whisk together dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.

In a separate, large bowl, whisk together wet ingredients: brown sugar, oil, egg, vanilla, pumpkin and milk.
Add half of the dry ingredients to the bowl of wet ingredients and mix until just combined. Add remaining dry ingredients to the bowl and stir to just combine. Do not overmix.

Divide batter evenly among muffin cups, using a cookie scoop if you have one to make rounded balls. Cups should be about two-thirds full. Bake for about 12 minutes or until muffins look browned and pass the toothpick test.

Meanwhile, melt butter in a bowl. In another bowl, combine granulated sugar and cinnamon.

When muffins are done, remove from the oven and cool for one minute. Dip each muffin lightly in the melted butter, then roll quickly in cinnamon sugar. Serve muffins immediately or cool and save for later.

Cook’s note: When using GF flour, add two minutes to the baking time. They should turn a nice brown donut color. If you prefer, coat the donut muffins in a powdered sugar glaze instead of cinnamon sugar.


There are 1 comments

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I do not like pumpkin but these sound delicious. Could I substitute apple sauce or anything else?

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