Description
Delight in these moist and flavorful Pumpkin Doughnut Muffins, featuring warm spices and a creamy pumpkin base. Topped with a sweet vanilla glaze, these muffins combine the comforting taste of fall with the charm of doughnuts in a quick and easy baked treat perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups canned pumpkin puree
- 1/3 cup Greek yogurt
- 6 tablespoons unsalted butter (at room temperature)
- 3/4 cup brown sugar (packed)
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
Glaze
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400 degrees Fahrenheit and line a 12-cup standard muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt until evenly combined.
- Combine Pumpkin and Yogurt: In a separate medium bowl, whisk the canned pumpkin puree with Greek yogurt until smooth and well blended.
- Cream Butter and Sugars: Using an electric mixer fitted with a paddle attachment, beat the softened unsalted butter, brown sugar, and sugar on medium speed for 2 to 3 minutes until the mixture becomes light and fluffy.
- Add Oil, Vanilla, and Eggs: Beat in the vegetable oil and vanilla extract until combined. Then add eggs one at a time, mixing well after each addition.
- Incorporate Dry and Pumpkin Mixtures: On low mixer speed, alternately add the dry ingredients and the pumpkin-yogurt mixture to the butter mixture in three parts, beginning and ending with dry ingredients. Beat just until everything is incorporated; do not overmix.
- Fill Muffin Cups and Bake: Evenly scoop the batter into the prepared muffin tin. Bake at 400 degrees Fahrenheit for 13 to 15 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While muffins bake, whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Adjust with a bit more milk if glaze is too thick.
- Glaze Muffins: Once muffins are baked, allow them to cool in the pan for 10 minutes. Then dip the crown of each muffin into the glaze for a doughnut-like finish.
- Set and Serve: Let the glaze set completely before serving to enjoy the full sweet and spiced flavor.
Notes
- Make sure not to overmix the batter to keep the muffins light and tender.
- For a dairy-free option, substitute Greek yogurt and butter with suitable plant-based alternatives.
- The glaze consistency can be adjusted by adding milk slowly to reach your desired thickness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These muffins are best enjoyed fresh but can be warmed briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
