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