The Easy Pumpkin Donut Muffins That Belong at Every Fall Gathering

Cinnamon and sugar is one of the best combos, whether folded into cinnamon rolls, baked into snickerdoodles, or in a crumbly streusel topping. Even just cinnamon and sugar on toast beats out most treats. And don’t get me started about Cinnamon Toast Crunch, aka one of the best cereals ever.

This is why Martha Stewart’s recipe for Pumpkin Donut Muffins won me over with an image of muffins doused in cinnamon sugar. I couldn’t resist! I typically make pumpkin bread every fall, but these muffins speckled cinnamon sugar have now taken its place as my go-to fall treat. 

The Many Reasons I Love Martha Stewart’s Muffin Donuts 

As soon as I took my first bite, I knew these were the best pumpkin muffins I’d ever eaten. The earthy pumpkin and autumnal spices were lovely. The muffins have an indescribable toasty flavor and they are heavenly, especially when eaten warm. 

Of course, the best part is the topping. After baking, you brush the muffins with melted butter and then coat them in cinnamon sugar. Don’t worry about them being cloyingly sweet—the muffins themselves aren’t too sweet so the cinnamon sugar is actually a great addition.

As for the name, donut muffins? It’s well-earned. With their crunchy cinnamon sugar topping and dense inside the resemblance to a baked donut is hard to deny. One of my friends said, “These muffins taste like a donut,” before she knew the name of the recipe.

In addition to tasting amazing, they also look amazing. Since the muffins aren’t baked with liners, the cinnamon sugar topping coats the entire muffin, including the bottom. 

Inside, the muffin has a pleasant light, orangish-yellow color. When I presented these muffins as a hostess gift, I received many oohs and aahs. Even my friends and family who normally don’t like pumpkin liked these.

Tips for Making Martha Stewart’s Muffins 

• Spices: Use 3/4 teaspoon of pumpkin spice instead of the nutmeg and allspice. You can also replace the cinnamon in the topping with pumpkin spice. 
• Variations: Add diced apples or pecans (no more than 1/2 cup total) to the batter to make the muffins even more autumnal.
• Storage: Since the outsides have melted butter, store these muffins in the fridge.
• Serve With: Enjoy with a cup of coffee or a mug of chai. These warm beverages will bring out the donut-quality even more!

After trying this recipe, I will be drowning all the muffins I make in cinnamon sugar. And I need to figure out how to make them all donut-style.