Glazed Pumpkin Doughnut MuffinsThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy
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.
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.
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.
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.
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.
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
- 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
- 2 cups confectioners' sugar
- 1 teaspoon cinnamon
- 2 tablespoons pure maple syrup
- 2 tablespoons milk or as much as needed
- 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.
I made these for breakfast on Thanksgiving morning. They were divine.
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!!
These look amazing! I love anything Pumpkin & will try them out this weekend. Thanks for adding the Print” button too!
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.
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!
My mouth is water just looking at these !!!
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!!
These look so yummy! I love pumpkin anything/everything and can’t wait to try these!
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
Well these look amazing! I am going to have to add them to my fall pumpkin recipes!
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?
Why yes it is! Thanks for pointing that out. It’s been updated.