Glazed Pumpkin Donut Muffins

Dive into the ultimate fall treat with these Glazed Donut Pumpkin Muffins! A perfect fusion of sugary donuts and warm pumpkin muffins, topped with a sweet cinnamon-maple glaze. The must-try recipe this autumn season!

As the air gets chillier and our scarves get snugglier, there’s one thing on everyone’s mind (or at least on mine) – pumpkin everything! But hold on to your PSLs, because I’ve got something even better to kick off this season. Imagine the sugary bliss of a glazed donut meets the warm embrace of a pumpkin muffin. Yep, you read that right! Today, we’re making these Glazed Donut Pumpkin Muffins.

When a major pumpkin doughnut craving hit, I knew these Glazed Pumpkin Doughnut Muffins were the natural choice.

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

I typically like to find a way to satisfy my sweet cravings in my own kitchen. I mean, homemade is always so much better! 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.

You’ll notice that there are a lot of spices in these muffins. 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.

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.

Why You’ll Love This Recipe

• Ever been caught in that delicious dilemma where you can’t decide between grabbing a glazed donut or indulging in a pumpkin muffin? Well, problem solved! This recipe marries the two, creating a mouthwatering fusion of sweet, glazed goodness with the warm, cozy vibes of a pumpkin treat.
• Let’s be honest, no one has time for super complicated recipes. And the beauty of these muffins? They’re as easy as pie (or should I say, muffins? 😉). No fancy kitchen gadgets or obscure ingredients required.
• The cinnamon-maple glaze takes these muffins to a whole new level. Imagine biting into a soft pumpkin muffin, only to be greeted with the sweet taste of maple and a hint of cinnamon. It’s the fall flavor profile you’ve been dreaming of!

Craving more pumpkin spice in your life? You’ve got it! Check out this collection of my best pumpkin recipes. There are sweet treats, savory meals, and delicious drinks. Something for everyone!

Ingredients

Read to bake? Good! Me too. Let’s gather up all of the ingredients you’ll need to make these Glazed Pumpkin Donut Muffins.

• all-purpose flower
• baking powder
• baking soda
• kosher salt
• spices (pumpkin pie, cinnamon nutmeg cloves)
• milk
• buttermilk
• butter
• sugar
• brown sugar
• confectioners’ sugar
• pumpkin puree
• eggs
• vanilla extract
• pure maple syrup

How to Make

Now that you’ve gathered all of your ingredients, you’re ready to bake these glazed pumpkin donut muffins. I’ll walk you through the easy steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

1. Begin by preheating your oven to 400 degrees F.
2. 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.

3. 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. 
4. 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. 
5. 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.
6. 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. 

7. 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.

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.

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned?

Absolutely, friend! If you’re feeling extra pumpkin-y and have homemade puree on hand, go for it! Just ensure it’s well-drained so your muffins don’t get too soggy. But, canned works wonders too, especially if you’re in a hurry.

How long will these muffins stay fresh?

If by some miracle they aren’t all gobbled up right away, these Glazed Donut Pumpkin Muffins will stay fresh for about 3-4 days in an airtight container. Pro-tip: pop them in the microwave for a few seconds before eating for that fresh-out-of-the-oven feel.

Can I freeze them?

You bet! Once they’re completely cooled, place them in a freezer-friendly bag or container. They should stay fresh for up to 2 months. Perfect for when you need a spontaneous pumpkin treat!

Do these muffins have a strong pumpkin flavor?

They have a delightful pumpkin undertone complemented by the sweet glaze. It’s the perfect balance, in my opinion, making them a hit even with folks who aren’t super into strong pumpkin flavors.

Remember, every kitchen adventure is a journey, and every baker has their unique touch. So, if you have more questions or need some tweaks, just let me know in the comments section below.

Pretty simple, right?

Whether you’re whipping these up for a weekend brunch, a sweet treat with your afternoon coffee, or simply because, well, it’s fall and why not – I can’t wait for you to fall in love with these Glazed Donut Pumpkin Muffins as much as I have.

I hope you’ll give this recipe a try. Please be sure to let me know what you think by leaving a comment and a 5-star rating below. 

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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 minutes

Cook Time: 20 minutes minutes

Total Time: 22 minutes minutes

Servings: 18

Calories: 257kcal

Ingredients

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup milk
• 1/2 cup buttermilk
• 10 tablespoons unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar lightly packed
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Glaze:

• 2 cups confectioners' sugar
• 1 teaspoon cinnamon
• 2 tablespoons pure maple syrup
• 2 tablespoons milk or as much as needed

Instructions

• 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.

Nutrition

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