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.
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.
(Makes 18 muffins)
Here's what you will need:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon 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 powdered 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.
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!