Doughnut muffins are quickly becoming my favorite kind of muffin. The texture, the glaze, the frequent use of nutmeg, their tempting muffins tops; yeah those muffin tops, seriously, good luck not stealing the rest off of any remaining muffins after they’ve been served – if you can even make it as far as serving them to other people in the first place. I should have known I’d have a hard time resisting these muffins, anything that has the word “doughnut” in it’s title is going to be calling my name. And the best part is that these are baked, so no frying mess (and smell) here.
These delectable muffins are perfect for the season at hand, but most likely you’ll be wanting to make them all year long, so keep that pantry stocked with pumpkin. I love how the pumpkin adds the pumpkin pie-like flavor we all crave while adding in moisture and helping with the texture. And all that spiced, fluffy, pumpkin-y muffin goodness covered with that perfect, sweet, shell like vanilla glaze, that will crack like a fault line when you poke a fork through it. I could talk about these muffins all day, but I won’t. I’m just going to tell you, go make them. Let’s stop wasting time that could be used making these lovelies instead. Enjoy!
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp ginger
- 1 pinch ground cloves
- 1 1/4 cups canned pumpkin puree
- 1/3 cup plain Greek yogurt
- 6 Tbsp unsalted butter, softened
- 1/4 cup vegetable oil, divided
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 1/2 - 3 Tbsp milk
- 1/2 tsp vanilla extract
- Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside. In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside. In another mixing bowl, using an electric hand mixer, whip butter, 1 Tbsp vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Blend in remaining 3 Tbsp vegetable oil. Mix in eggs on at a time blending just until combined after each addition and adding in vanilla with second egg. Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold (scraping along outsides and bottom of bowl) just until combined after each addition.
- Divide batter among 12 paper lined muffin cups, filling each cup full and bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean or with a few moist crumbs. Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.
- In a small mixing bowl, whisk together powdered sugar, milk and vanilla and blend well. Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack and allow glaze to set at room temperature. Store in an airtight container (these are best served the day they are prepared).
- Recipe Source: adapted lightly from Martha Stewart