Pumpkin Doughnut Muffins with Vanilla Glaze


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.

Pumpkin Doughnut Muffins with Vanilla Glaze | Cooking Classy

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!

Pumpkin Doughnut Muffins with Vanilla Glaze | Cooking Classy

Pumpkin Doughnut Muffins with Vanilla Glaze | Cooking Classy

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Pumpkin Doughnut Muffins with Vanilla Glaze

Soft glazed muffins brimming with autumn spice flavor and lots of pumpkin.

Servings: 12
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


  • 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


  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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).
  6. Recipe Source: adapted lightly from Martha Stewart
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Muffins
Author: Jaclyn


  • Elizabeth: These look great! I just had a quick question–does the percentage of the greek yogurt matter? I know the Fage brand sells “total,” a 2%, and a 0% version. September 21, 2015 at 11:00pm Reply

    • Jaclyn: Since it’s a small amount the fat content shouldn’t make a big difference so any of them should work. September 22, 2015 at 12:38pm Reply

  • Stacey P: Would this recipe work to make a Bundt cake instead of muffins? October 12, 2014 at 11:22am Reply

    • Jaclyn: I think it would need more butter/oil if doing it as a bundt cake so it doesn’t dry while baking that long. November 6, 2014 at 10:14pm Reply

      • Stacey P.: maybe I’ll try those mini loaf pans instead of the Bundt pan. Thanks! November 21, 2014 at 11:59pm Reply

  • Lori I: Hi, beautiful presentation. I have one question, I don’t like Greek yogurt, you don’t taste it do you? If so, is there something else I could use in its place? Thank you. October 11, 2014 at 5:41pm Reply

    • Jaclyn: You don’t taste it it just adds more depth of flavor and helps out the texture, you could sub sour cream though if you’d like. October 11, 2014 at 10:03pm Reply

      • CarylMay: Could you omit the yogurt entirely? Or will that mess up the outcome? I love these but we never have greek yogurt sour cream on hand. September 25, 2015 at 9:37am Reply

        • Jaclyn: You could swap it out with sour cream but I wouldn’t omit it or it would change the final result. September 25, 2015 at 4:12pm Reply

  • Shelly: Oh my goodness, er, their goodness!!! Made these today, doubled the batch and have breakfast/desert for a few days. And taking some into work in morning. DELICIOUSNESS! November 17, 2013 at 6:49pm Reply

    • Jaclyn: So happy to hear you liked these Shelly! Thanks for leaving a comment! November 17, 2013 at 9:26pm Reply

      • Shelly: The plate of muffins disappeared like magic at work!!! November 19, 2013 at 9:51pm Reply

        • Jaclyn: So happy to hear that Shelly :)! November 20, 2013 at 7:11am Reply

  • Kelly: I made these tonight and they turned out amazing absolutely delicious! My husband and I shamefully ate many of them since we couldn’t put them down! October 23, 2013 at 8:36pm Reply

    • Jaclyn: I can totally relate :), I’m so glad you both enjoyed them! October 27, 2013 at 10:25am Reply

  • what i’m making this week | on the doorposts: […] pumpkin muffins adapted from this recipe […] October 5, 2013 at 6:04pm Reply

  • Had a crazy week? Cupcakes’ll fix it! « life in ISU HONORS: […] There have been multiple rewards for surviving last week. The first one: Professor Larry Genalo presented at the second ever Honors Salon on Friday. It was great to start my relaxing weekend with milk, cookies, Materials Engineering, and Honors. Four of my very favorite things. My second reward? My mom sent me a care package with fun Halloween decorations, cupcake liners, and sprinkles! This leads in to my next reward: baking. First up were these pumpkin donut muffins with vanilla glaze: […] September 27, 2013 at 7:58am Reply

  • Karen: Made these this evening! So yummy! I didn’t use paper liners but just spray the muffin pan with PAM. I got 16 nice sized muffins from this recipe! September 21, 2013 at 10:40pm Reply

    • Jaclyn: I’m so glad you liked these muffins Karen! Thanks for the tip and your comment! September 24, 2013 at 7:08am Reply

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