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

An irresistible pumpkin doughnut muffin hybrid smothered with a dripping vanilla glaze!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In a large bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda and salt.
  3. In a medium bowl, whisk together pumpkin puree and Greek yogurt.
  4. 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.
  5. 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.
  6. To make the glaze, combine confectioners’ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed.
  7. When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.
  8. Allow glaze to set before serving.

Adapted from Cooking Classy.