Pumpkin doughnut muffins combine a soft, spiced pumpkin crumb with a sweet vanilla glaze that tastes like a fall bakery doughnut.
The batter uses canned pumpkin puree, Greek yogurt, butter, and a little oil for a moist texture, plus cinnamon, nutmeg, ginger, and cloves for warm flavor. After baking, the muffin tops are dipped in a simple glaze made from powdered sugar, milk, and vanilla. The recipe makes 12 muffins and takes about 45 minutes.
Table of Contents
Why This Pumpkin Doughnut Muffins Recipe Works
Pumpkin puree and Greek yogurt keep the crumb moist and tender, while a small amount of oil helps the muffins stay soft for days.
Butter and two kinds of sugar give a rich, caramel flavor. Creaming them well adds air so the muffins rise with a light, even texture.
Dipping the warm tops in glaze gives a thin, sweet shell like a glazed doughnut, but without frying.
Ingredients for Pumpkin Doughnut Muffins
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups canned pumpkin puree
- 1/3 cup plain Greek yogurt
- 6 tbsp unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract (for the batter)
- 2 large eggs
- 2 cups powdered sugar (for the glaze)
- 3 tbsp milk (for the glaze)
- 1/2 tsp vanilla extract (for the glaze)
Pumpkin puree. Use plain canned pumpkin puree, not pumpkin pie filling. Blot it with a paper towel if it looks watery.
Greek yogurt. Plain Greek yogurt adds moisture and a slight tang that balances the sugar.
Butter and oil. Butter gives flavor and oil gives a soft crumb that stays tender. Use room temperature unsalted butter for smooth creaming.
Sugars. Brown sugar adds molasses richness and granulated sugar helps the tops brown lightly.
Spices. Cinnamon, nutmeg, ginger, and cloves give the muffins their classic pumpkin spice flavor. Fresh ground spices have the ideal aroma.
Leaveners. Baking powder and a small amount of baking soda help the batter rise and stay light.
Glaze. Powdered sugar, milk, and vanilla whisk into a smooth dipping glaze. Add milk a teaspoon at a time to adjust the thickness.
How to Make Pumpkin Doughnut Muffins
1. Prep the pan. Heat the oven to 400 degrees F. Line a 12 cup muffin tin with paper liners.
2. Mix the dry ingredients. Whisk the flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a large bowl.
3. Mix the pumpkin. Whisk the pumpkin puree and Greek yogurt together in a medium bowl until smooth.
4. Cream the butter. Beat the butter, brown sugar, and granulated sugar with a paddle attachment on medium speed for 2 to 3 minutes until light and fluffy.
5. Add the wet ingredients. Mix in the oil and vanilla, then beat in the eggs one at a time until combined.
6. Fold in the batter. With the mixer on low, add the dry mixture and pumpkin mixture in three additions, starting and ending with the dry mixture. Mix just until combined.
7. Bake. Divide the batter evenly among the muffin cups and bake for 13 to 15 minutes, until a toothpick inserted in the center comes out clean.
8. Glaze. Cool the muffins for 10 minutes in the pan. Whisk the powdered sugar, milk, and vanilla until smooth, dip the muffin tops, and let the glaze set before serving.
How to Serve Pumpkin Doughnut Muffins
Serve the muffins warm or at room temperature with a hot cup of coffee. For a bakery style brunch table, pair them with cinnamon streusel coffee cake, blueberry crumble muffins, and muffin tin egg bites for something savory. Add a stack of fluffy pancakes if you are feeding a crowd.
How to Store and Reheat Pumpkin Doughnut Muffins
Cool the muffins completely and let the glaze set. Store them in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, freeze the unglazed muffins in a freezer bag for up to 3 months, thaw at room temperature, and glaze before serving.
Tips and Variations for Pumpkin Doughnut Muffins
Measure the flour carefully. Spoon the flour into the cup and level it off. Packing it makes dry muffins.
Do not overmix. Stir the batter just until combined to keep the muffins tender.
Use room temperature ingredients. Eggs and yogurt mix in more smoothly when they are not cold.
Fill evenly. An ice cream scoop gives even portions and domed tops.
Adjust the glaze. Add a teaspoon of milk to thin the glaze or a spoonful of powdered sugar to thicken it.
Add mix ins. Fold in chopped pecans or mini chocolate chips for extra texture.
Cool before dipping. Let the muffins cool for 10 minutes so the glaze sets as a thin shell instead of melting off.
Store safely. Keep muffins covered to stay soft. For general guidance on storing baked goods and leftovers, see this Purdue Extension leftovers guide.
Frequently Asked Questions About Pumpkin Doughnut Muffins
Can I make Pumpkin Doughnut Muffins without yogurt?
Yes. Sour cream works in equal amounts. Plain milk will make the muffins a little less tender.
How do I keep Pumpkin Doughnut Muffins moist?
Measure the flour carefully, do not overbake, and store the muffins airtight once they are fully cooled. The pumpkin, yogurt, and oil all help keep the crumb soft.
Can I freeze Pumpkin Doughnut Muffins?
Yes. Freeze them unglazed for up to 3 months. Thaw at room temperature, then dip the tops in fresh glaze before serving.
Can I use fresh pumpkin puree?
Yes, as long as it is thick. Drain extra liquid with a paper towel lined strainer so the batter is not too wet.
Can I bake these in a mini muffin tin?
Yes. Fill the mini cups two thirds full and shorten the bake time, checking for doneness a few minutes early.
Pumpkin Doughnut Muffins
Equipment
- 12-cup muffin tin
- paper liners
- Electric mixer
- Mixing bowls
- Whisk
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup canned pumpkin puree
- ⅓ cup plain Greek yogurt
- 6 tbsp unsalted butter room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract for the batter
- 2 large eggs
- 2 cup powdered sugar for the glaze
- 3 tbsp milk for the glaze
- ½ tsp vanilla extract for the glaze
Instructions
Cooking
- Heat and line. Heat the oven to 400 degrees F and line a muffin tin. Whisk the dry mix. Combine the flour, leaveners, spices, and salt.
- Blend the pumpkin. Whisk the pumpkin and yogurt until smooth.
- Cream. Beat the butter and both sugars for 2 to 3 minutes. Mix in the oil, vanilla, and eggs.
- Combine. Alternate adding the dry mix and pumpkin mix in three parts, mixing just until combined.
- Bake. Fill the cups and bake 13 to 15 minutes until a tester comes out clean.
- Glaze. Cool 10 minutes, whisk the glaze, dip the tops, and let it set.
