Glazed Pumpkin Doughnut Muffins

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Okay friends, this is the first official post of Fall 2015! If you’re not ready, click away and join me back here when you’re up to embracing the change of seasons! Just kidding, please don’t go.

Anyone who knows me won’t be surprised that my first thought about an appropriate post to kick off autumn would be something pumpkin related. When a major pumpkin doughnut craving hit, I knew these Glazed Pumpkin Doughnut Muffins were the natural choice.

Glazed Pumpkin Doughnut Muffins | Inspired by Charm

In my locale we don’t have access to things like pumpkin doughnuts, so finding a way to satisfy a craving has to happen in my own kitchen. I found this recipe for Doughnut Muffins via Fine Cooking. It sounded good, but I decided to fall-ify it. That meant cutting it in half, adding pumpkin, and changing the glaze.

Glazed Pumpkin Doughnut Muffins | Inspired by Charm
Glazed Pumpkin Doughnut Muffins | Inspired by Charm

You’ll notice that there are a lot of spices in these muffins. As I’ve mentioned on IBC, when it comes to baking with pumpkin, it’s the spices that create the pumpkin flavor we’ve come to know and love. This recipe contains the spice combination I like best.

If you like pumpkin muffins you should also check out my Pumpkin Maple Glazed Muffins and these Double Chocolate Chip Pumpkin Muffins.

Glazed Pumpkin Doughnut Muffins | Inspired by Charm
Glazed Pumpkin Doughnut Muffins | Inspired by Charm
Glazed Pumpkin Doughnut Muffins | Inspired by Charm

I also realized that a standard glaze wouldn’t work for these muffins. The addition of cinnamon and pure maple syrup creates the perfect seasonal flavor combination to make these guys really scream fall.

Glazed Pumpkin Doughnut Muffins | Inspired by Charm

If you can, serve the muffins warm. However, I don’t think you’ll get any complaints if they’re at room temperature. They are full of fall pumpkiny goodness.

Let’s go over the recipe.

Glazed Pumpkin Doughnut Muffins | Inspired by Charm
Glazed Pumpkin Doughnut Muffins | Inspired by Charm

Pretty simple, right? I hope you’ll give this recipe a try. Be sure to let me know what you think. Oh, and welcome to fall on IBC!

Glazed Pumpkin Doughnut Muffins | Inspired by Charm

Glazed Pumpkin Doughnut Muffins

What do you get when you combine glazed doughnuts with pumpkin spice muffins? These delicious Glazed Pumpkin Doughnut Muffins. These are so simple to make and certain to satisfy your pumpkin loving taste buds.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: doughnut, muffin, pumpkin
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 18
Calories: 257kcal




  • Begin by preheating your oven to 400 degrees F.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside. In a separate small bowl, combine the milk and buttermilk. Set aside.
  • In a large mixing bowl, using an electric mixer on medium speed, whip together the butter and sugar until fluffy and combined, about 2 minutes. Then, mix in one egg at a time until combined. Blend in vanilla and pumpkin puree.
  • Using a spatula, add the dry mixture in three separate batches, alternating with two additions of the milk mixture, mixing until just combined. Divide the batter into 18 paper-lined muffin cups. Filing each until nearly fully.
  • Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack to cool.
  • In the meantime, prepare the glaze by whisking together the powdered sugar, cinnamon, maple syrup, and milk. Depending on the consistency, you may need to add more milk.
  • When the muffins are cool (or almost cool) dip the muffin into the glaze to evenly coat the top. Lift the muffin out of the glaze and allow any access glaze to drip off. Allow the glaze to set or enjoy the muffins warm.


Calories: 257kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 175mg | Potassium: 97mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2365IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

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Recipe Rating


  1. Made these this morning with my kiddos! They were fun to make and delicious! Definitely recommend spraying the liners with cooking spray.. ours stuck pretty good, but now we know for next time! Thanks for the great recipe!!

  2. I made a batch last night and boy, were they delicious. I could not find pumpkin pie spice, so I just added extra cinnamon, nutmeg, a dash of cloves, and some ginger for good measure. The muffins looked good and tasted great. I will make this again, I am sure.

  3. You’re a man after my own pumpkin spiced heart! I love anything pumpkin spice flavored!!!! I love your blog and how you decorated your sweet home! Thanks for sharing!

  4. First, let me say I’m soooooo thankful I found you blog. It’s truly amazing and you have the best décor/food/entertaining ideas and DIYs….LOVE IT! I cannot wait to visit often and check out what you’ve been up to and help make my home more festive! You’ve the greatest Michael!!

  5. I saw your post on Facebook and had to come ogle these some more. YUM! I love Fall and I am so ready for temps to get cool, to wear flannel and sleeves and to eat yummy things! I am not a cook or baker but today we made walnut banana bread. I bookmarked this recipe of yours and will try it soon! thanks Michael 🙂 Happy Fall

  6. These look so yummy! I think I will make them this weekend with my daughter! Just curious, the recipe calls for 2 1/2 teaspoons baking flour…is that supposed to be baking powder?