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

Pumpkin Doughnut Muffins

Yield: 15 muffins
Prep: 35 minutes
Cook: 15 minutes
Total: 50 minutes
An irresistible pumpkin doughnut muffin hybrid smothered with a dripping vanilla glaze!
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Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups canned pumpkin puree
  • ⅓ cup Greek yogurt
  • 6 tablespoons unsalted butter, at room temperature
  • ¾ cup brown sugar, packed
  • ¼ cup sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • 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.

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