Pumpkin Doughnut Muffins with Vanilla Glaze
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Pumpkin Doughnut Muffins with Vanilla Glaze are a delicious marriage between pumpkin muffins and glazed donuts. Moist muffins are rich with pumpkin pie spice and then drizzled with a mouth-watering vanilla glaze that will make your local bakery jealous. Pair these with a pumpkin spice latte on your Instagram and I think you might go viral. Try this perfect fall breakfast treat today!
Doughnut muffins are quickly becoming my favorite kind of muffin. The texture, the glaze, the frequent use of nutmeg, their tempting muffin tops; yeah those muffin tops, seriously, good luck not stealing the rest off of any remaining muffins after they’ve been served—if you can even make it as far as serving them to other people in the first place. Are they breakfast or dessert treats? I say these pumpkin donut muffins are both!
I should have known I’d have a hard time resisting these muffins, anything that has the word “doughnut” in its title is going to be calling my name. The best part is that these are baked, so no frying mess (and smell) here.
Pumpkin Doughnut Muffins
These delectable muffins are perfect for the season at hand, but most likely you’ll want to make them all year long, so keep that pantry stocked with pumpkin. (This recipe calls for 1 1/4 cups pumpkin puree, so save the extra for more pumpkin recipes!)
I love how the pumpkin adds the pumpkin pie-like flavor we all crave while adding moisture and helping with the texture. I think I might break out my mini muffin tins and try this recipe for a Halloween party, Thanksgiving breakfast, or a fun snack surprise.
And all that spiced, fluffy, pumpkin muffin goodness covered with that perfect, sweet, shell-like vanilla glaze, that will crack like a fault line when you poke a fork through it. Sure, melted butter or a cinnamon sugar coating can be delicious. But we all know that donuts need glaze! You could also stir a few teaspoons of pumpkin pie spice into a cinnamon sugar mixture and sprinkle it atop the glaze for even more flavor!
I could talk about these muffins all day, but I won’t. I’m just going to tell you, go make them. Let’s stop wasting time that could be used making these lovelies instead. Enjoy!
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Pumpkin Doughnut Muffins with Vanilla Glaze
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp ginger
- 1 pinch ground cloves
- 1 1/4 cups canned pumpkin puree
- 1/3 cup plain Greek yogurt
- 6 Tbsp unsalted butter , softened
- 1/4 cup vegetable oil , divided
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Glaze
- 2 cups powdered sugar
- 2 1/2 - 3 Tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside. In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside.
- In another mixing bowl, using an electric hand mixer, whip butter, 1 Tbsp vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Blend in remaining 3 Tbsp vegetable oil.
- Mix in eggs on at a time blending just until combined after each addition and adding in vanilla with second egg.
- Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold (scraping along outsides and bottom of bowl) just until combined after each addition.
- Divide batter among 12 paper lined muffin cups, filling each cup full and bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean or with a few moist crumbs. Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.
- In a small mixing bowl, whisk together powdered sugar, milk and vanilla and blend well. Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack and allow glaze to set at room temperature.
- Store in an airtight container (these are best served the day they are prepared).
- Recipe Source: adapted lightly from Martha Stewart