A doughnut met a muffin and they fell madly in love with each other. Then came the babies. Doughnut muffin babies. Call it fate.
These pumpkin muffins have crusty outsides from a coating of melted butter and cinnamon sugar causing them to taste exactly like cake doughnuts. Or is it donut?
They have tender cakey insides with a sweet crunchy topping that melts in your mouth.
They have lots of pumpkin flavor with cinnamon spiking the batter too.
If you never had a doughnut muffin before you are seriously missing out. They’re far more delicious than they sound. There’s something about biting through that crackly sugar-coating into the soft centers that a traditional doughnut doesn’t have.
Don’t skimp on the butter or the cinnamon sugar. For the best results make sure they are well coated with both.
These are best eaten the day you make them or within 24 hours. After that the crispy outer coating absorbs moisture from the muffins and gets soft losing the very quality that makes them so special. If this does happen you can try dipping them again into the cinnamon sugar.