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!
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?
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
- 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 confectioners’ 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