Pumpkin Doughnut Muffins
Moist spiced pumpkin muffins are baked in a muffin tin and dipped in a sweet vanilla glaze for a doughnut style treat.
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.
Notes
Substitutions: Use sour cream for Greek yogurt. Add chopped pecans or mini chocolate chips.
Tips: Do not overmix and cool 10 minutes before dipping.
Storage: Room temperature 2 days, refrigerator up to 5 days, or freeze unglazed muffins up to 3 months.