Pumpkin Doughnut Muffins combine the warm flavors of fall with the soft, comforting texture of a muffin. These delightful treats are perfect for breakfast, snacks, or even dessert. They are easy to make and offer a delightful twist on traditional doughnuts, making them a favorite for both kids and adults alike.
Why Make This Recipe
Making Pumpkin Doughnut Muffins is a great choice for several reasons. First, they are simple to prepare and require basic ingredients that you might already have in your pantry. Second, they are incredibly moist and delicious, thanks to the pumpkin puree and Greek yogurt. Lastly, they bring the cozy flavors of autumn into your kitchen, filling your home with the sweet aroma of spices.
How to Make Pumpkin Doughnut Muffins
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
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
- Preheat your oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners and set it aside.
- In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt together.
- In a medium bowl, whisk the pumpkin puree and Greek yogurt until smooth.
- In the bowl of an electric mixer with a paddle attachment, beat the butter and sugars on medium speed for about 2-3 minutes until light and fluffy. Add the vegetable oil and vanilla, mixing until combined. Then, beat in the eggs one at a time until everything is well mixed.
- With the mixer on low speed, add the dry ingredient mixture and the pumpkin mixture in three parts, starting and ending with the dry mixture. Mix just until everything is combined.
- Scoop the batter evenly into the muffin tray and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, whisk together the confectioners’ sugar, milk, and vanilla until smooth. If the glaze is too thick, add more milk as needed.
- After the muffins are done, let them cool for 10 minutes, then dip the muffin tops into the glaze. Allow the glaze to set before serving.
How to Serve Pumpkin Doughnut Muffins
Serve these Pumpkin Doughnut Muffins warm or at room temperature. They can be enjoyed plain or with the glaze for a sweet touch. They pair wonderfully with a cup of coffee or a warm spiced drink, making them a cozy snack for any time of day.
How to Store Pumpkin Doughnut Muffins
To store your Pumpkin Doughnut Muffins, keep them in an airtight container at room temperature for up to three days. You can also refrigerate them for a longer shelf life. If you wish to enjoy them later, consider freezing the muffins—just make sure to wrap them well to prevent freezer burn.
Tips to Make Pumpkin Doughnut Muffins
- Use fresh spices: Freshly ground spices can enhance the flavor profile of your muffins.
- Don’t overmix: Mix until just combined to ensure your muffins stay tender.
- Add nuts or chocolate chips: For extra texture and flavor, consider adding walnuts, pecans, or chocolate chips to the batter.
Variation
If you want to add a bit of flair to your Pumpkin Doughnut Muffins, try adding a swirl of cream cheese filling or incorporating dried fruits like cranberries or raisins for added sweetness and texture.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and pureed smoothly.
2. Can these muffins be made gluten-free?
Certainly! You can substitute the all-purpose flour with a gluten-free flour blend.
3. How do I prevent my muffins from sticking?
Make sure to line your muffin tin with paper liners or grease it well with cooking spray or butter before adding the batter.
Enjoy baking these Pumpkin Doughnut Muffins and treat yourself to a delightful taste of fall!
Pumpkin Doughnut Muffins
Ingredients
Dry 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
Wet Ingredients
- 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
Glaze Ingredients
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners and set it aside.
- In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt together.
- In a medium bowl, whisk the pumpkin puree and Greek yogurt until smooth.
- In the bowl of an electric mixer with a paddle attachment, beat the butter and sugars on medium speed for about 2-3 minutes until light and fluffy.
- Add the vegetable oil and vanilla, mixing until combined. Then, beat in the eggs one at a time until everything is well mixed.
- With the mixer on low speed, add the dry ingredient mixture and the pumpkin mixture in three parts, starting and ending with the dry mixture. Mix just until everything is combined.
Baking
- Scoop the batter evenly into the muffin tray and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
Glazing
- To make the glaze, whisk together the confectioners’ sugar, milk, and vanilla until smooth. If the glaze is too thick, add more milk as needed.
- After the muffins are done, let them cool for 10 minutes, then dip the muffin tops into the glaze. Allow the glaze to set before serving.
