Cinnamon Sugar Donut Muffins

Donut Muffins: Preheat oven to 350°F. Generously grease a 12-count muffin pan with cooking spray and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until fluffy and light in color, about 2 minutes.
Add eggs, vanilla, and vanilla bean paste. Mix well until fully incorporated, scraping down the sides of the bowl in the process.
Add the dry ingredients and spices then mix just until combined. Slowly stream in the milk, with the mixer running on low.
Scoop the batter into the prepared muffin pan using a 2-ounce cookie scoop (about ¼ cup) for each cavity. Bake for 18-20 minutes or until the muffins spring back to the touch.
Cinnamon Sugar Coating: Melt the butter. Combine the sugar and cinnamon, in a bowl big enough to toss the muffins in.
Once the muffins are baked, allow them to cool in the muffin tin for about 10 minutes. Once cool enough to handle (but still warm), dunk each muffin in the melted butter and fully coat. Then immediately roll in the cinnamon-sugar mixture until completely covered. I recommend dunking and coating one muffin at a time. Enjoy!