Pumpkin Doughnut Muffins

An irresistible pumpkin doughnut muffin hybrid smothered with a dripping vanilla glaze. It’s so good, you’ll want to make this all year long!

Pumpkin Doughnut Muffins - An irresistible pumpkin doughnut muffin hybrid smothered with a dripping vanilla glaze!

Have you ever had a doughnut (donut?)-muffin hybrid pastry? It’s a pretty magical combination. You get the goodness of a muffin texture, that crumbly dense yet fluffy cakey inside along with the donut-type glaze that gets smothered on these muffin tops. Yes, smothered. Now have I sold you on this hybrid idea yet?

So I’ll apologize in advance for sharing these because once you make these, you’ll want to bring on the fat pants. I shoved about 3 of these – the ugly, un-photogenic ones, at least – before I started photographing these, and then I ran 4 miles to work it off. And believe me when I say, it was worth every. single. bite. I mean, really, with that dripping glaze, need I say more?

Pumpkin Doughnut Muffins

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Yield 15 muffins


Pumpkin Doughnut Muffins

An irresistible pumpkin doughnut muffin hybrid smothered with a dripping vanilla glaze. It's so good, you'll want to make this all year long!


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups canned pumpkin puree
  • 1/3 cup Greek yogurt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the glaze
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda and salt.
  • In a medium bowl, whisk together pumpkin puree and Greek yogurt.
  • In the bowl of an electric mixer fitted with paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in vegetable oil and vanilla until well combined. Beat in eggs, one at a time, until well combined. With mixer on low speed, add dry ingredients and pumpkin mixture alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 13-15 minutes, or until a tester inserted in center comes out clean.
  • To make the glaze, combine confectionersā€™ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed.
  • When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.
  • Allow glaze to set before serving.


Adapted from Cooking Classy



      • Claudia says

        WOW…..not only was this recipe GREAT, ALL YOUR RECIPES ARE EXCELLENT.
        I subscribe to MANY sites and yours by FAR is THE BEST. Thanks!

        your website is BY FAR the best one I subscribe to. ALL OF YOUR RECIPES ARE EXCELLENT…..THANKS

  1. says

    Oh goodness, I want one of these! I have definitely seen a few donut muffins on Pinterest, but I’ve never actually made or tasted them. Bet they’re great with coffee in the morning. :)

  2. says

    I HAVE in fact made donut muffins before! It just blows people’s minds. LOL. Pumpkin and glaze = delicious! No idea where to get pumpkin puree but I’ll probably try to keep looking.

  3. Patti says

    I was looking for a very good, not too instruction intense dessert recipe to accompany an Asian inspired meal that I was preparing for a small group of friends. And I came across this recipe on your website. I wanted something that wouldn’t send me to the store looking for ingredients that were difficult to find–unfortunately, where I live you can’t always find everything you need for recipes–like for instant I had a very difficult time finding baking soda–can you believe that? But anyhow, the picture for the corresponding recipe looked totally delicious, and I could imagine just how delicious these doughnut cupcakes would taste. And wow, I didn’t know the half of it! I made a few modifications–like swapping out the pumpkin (I don’t really like pumpkin) for sweet potato, I couldn’t find cloves, and I couldn’t find plain Greek yogurt, so I used sour cream instead. They were moist and they tasted like doughnuts. Everyone LOVED them. From the first taste, they wanted to take some home with them. That never happened. When our friends left, there was ONE cupcake doughnut left, and I ate that. I ended up only doing half with the glaze, they ate the other ones before I could even get them glazed. Even my husband, who claims he doesn’t really care for desserts made with sweet potatoes, loved them. My batter actually made 30 regular sized treats. I made the rest the following day, and once again, my husband didn’t play around. We absolutely loved these. One of my friends kept saying she’d never tasted anything like these, she was visiting from Denmark, and she said they reminded her somewhat of carrot cake in Denmark. We had friends from London, Mexico, and the of course the US as well over for the meal. It was a wonderful addition to my menu. Thanks for the recipe!!!

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