for the donut muffins:
- 1 3/4 cup all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/3 tsp. ground nutmeg
- pinch of ground cloves
- 3/4 cup pumpkin purée
- 1/2 cup dark brown sugar
- 1/2 cup milk, room temperature
- 2 egg whites, room temperature
- 6 T melted coconut oil
- 1 tsp. vanilla extract
for the cinnamon sugar topping:
- 6 T butter
- 2/3 c granulated sugar
- 3 tsp. ground cinnamon
- Preheat the oven to 350°F.
- In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
- In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
- Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
- Divide the batter evenly among the muffin wells in the prepared muffin pan.
- Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins.
- In a small bowl, melt the butter. Set aside.
- In another small bowl, add the sugar and cinnamon and whisk to combine.
- Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).
Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture until the day you plan to eat them.