Pumpkin Doughnut Muffins — Damn Delicious

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Pumpkin Doughnut Muffins

An irresistible pumpkin doughnut muffin hybrid smothered with a dripping vanilla glaze. It’s so good, you’ll want to make this all year long!

Have you ever had a doughnut (donut?)-muffin hybrid pastry? It’s a pretty magical combination. You get the goodness of a muffin texture, that crumbly dense yet fluffy cakey inside along with the donut-type glaze that gets smothered on these muffin tops. Yes, smothered. Now have I sold you on this hybrid idea yet?

So I’ll apologize in advance for sharing these because once you make these, you’ll want to bring on the fat pants. I shoved about 3 of these – the ugly, un-photogenic ones, at least – before I started photographing these, and then I ran 4 miles to work it off. And believe me when I say, it was worth every. single. bite. I mean, really, with that dripping glaze, need I say more?

Pumpkin Doughnut Muffins

Yield: 15 muffins

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

An irresistible pumpkin doughnut muffin hybrid smothered with a dripping vanilla glaze!

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
  • 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

For the glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In a large bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda and salt.
  3. In a medium bowl, whisk together pumpkin puree and Greek yogurt.
  4. In the bowl of an electric mixer fitted with paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in vegetable oil and vanilla until well combined. Beat in eggs, one at a time, until well combined. With mixer on low speed, add dry ingredients and pumpkin mixture alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  5. Scoop the batter evenly into the muffin tray. Place into oven and bake for 13-15 minutes, or until a tester inserted in center comes out clean.
  6. To make the glaze, combine confectioners’ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed.
  7. When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.
  8. Allow glaze to set before serving.

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38 comments

They are absolutely wonderful looking! I love donut/muffins and yours are just so pop-able! I’d need at least a half dozen! What a gorgeous pic! Pinned!

Thank you for the pin, as always! 🙂

WOW…..not only was this recipe GREAT, ALL YOUR RECIPES ARE EXCELLENT.
I subscribe to MANY sites and yours by FAR is THE BEST. Thanks!

your website is BY FAR the best one I subscribe to. ALL OF YOUR RECIPES ARE EXCELLENT…..THANKS

I love the glaze on these chung! Nothing better than the doughnut muffin together through the week. I love the pictures esp the first one.

At least we’ve been warned. Going to get my running shoes ready because these really do look amazing!

Wow, Chung-Ah…as if just the photo wasn’t enough, I think you’ve just convinced me that these are worth the fat pants and the extra running! I have yet to try a doughnut muffin hybrid but I need to remedy that soon!

Seriously where do you come up with all these wonderful things day after day. I had nothing in my house for dessert yesterday, now I will have something tonight. Thanks!

Whhyyyyyyyyyy do I not have a batch of these in front of me right this minute?? They look so incredible!

You need to come over, Steph! I made too much so Jason had to bring it to school to share with his classmates!

My favorite hybrid. These look awesome!

I want to inhale that stack, love the glaze!

Oh goodness, I want one of these! I have definitely seen a few donut muffins on Pinterest, but I’ve never actually made or tasted them. Bet they’re great with coffee in the morning. 🙂

Chung-Ah, you crack me up! but I do the same thing. . i immediately eat the “not so pretty ones” – the sacrifice us bloggers need to do. . haha!! 4 miles?! nice!! These look fabulous and yummy. love!

The “not so pretty” ones save my life during these photography sessions!

These doughnut muffins look amazing! I love the glaze! I am ready to wear my fat pants! 😛

These are really really really gorgeous. I’m in pumpkin heaven these days!

I HAVE in fact made donut muffins before! It just blows people’s minds. LOL. Pumpkin and glaze = delicious! No idea where to get pumpkin puree but I’ll probably try to keep looking.

I am dying over these, my friend. Pumpkin, doughnut, muffins, glaze. Yep, I love you!

I had a feeling you’d like these, Sally!

These look fantastic! I love that gooey glaze!

So it tastes like the doughnut, but I can pound them back like a reasonably healthy muffin? I’m sold!

Ooooh, these look so good! I love when a couple turn out a bit ugly so I just have to eat them and hide the evidence 🙂

Ha, I am also guilty of shoving unphotogenic baked goods into my mouth immediately. It’s a tough job. 🙂

These look excellent. Love the glaze on top!

they look yummy!

I need these in my liiiiife!! I’m loving that glaze!

I love this combo!

Delicious! Made these this morning – not too heavy and a great combo of spices. Perfect!

What a gorgeous creation 🙂 I am ready to eat a few of these right now!!

Waaaaaw I love this glaze ..thank you for sharing dear.. 🙂

Oh my! These just look like they could be a guilty pleasure! i feel like I could just reach into my screen and grab one. 🙂

I was looking for a very good, not too instruction intense dessert recipe to accompany an Asian inspired meal that I was preparing for a small group of friends. And I came across this recipe on your website. I wanted something that wouldn’t send me to the store looking for ingredients that were difficult to find–unfortunately, where I live you can’t always find everything you need for recipes–like for instant I had a very difficult time finding baking soda–can you believe that? But anyhow, the picture for the corresponding recipe looked totally delicious, and I could imagine just how delicious these doughnut cupcakes would taste. And wow, I didn’t know the half of it! I made a few modifications–like swapping out the pumpkin (I don’t really like pumpkin) for sweet potato, I couldn’t find cloves, and I couldn’t find plain Greek yogurt, so I used sour cream instead. They were moist and they tasted like doughnuts. Everyone LOVED them. From the first taste, they wanted to take some home with them. That never happened. When our friends left, there was ONE cupcake doughnut left, and I ate that. I ended up only doing half with the glaze, they ate the other ones before I could even get them glazed. Even my husband, who claims he doesn’t really care for desserts made with sweet potatoes, loved them. My batter actually made 30 regular sized treats. I made the rest the following day, and once again, my husband didn’t play around. We absolutely loved these. One of my friends kept saying she’d never tasted anything like these, she was visiting from Denmark, and she said they reminded her somewhat of carrot cake in Denmark. We had friends from London, Mexico, and the of course the US as well over for the meal. It was a wonderful addition to my menu. Thanks for the recipe.

I’m almost afraid to make these because they look so very good I just know I’ll end up eating half the damn things in one sitting. ☺

I talk about damndelicious.net on a daily basis! LOVE your recipes!!

Wow, if this was a company making these, I would be their largest investor. I mean I can’t think of much better innovation than putting together muffins and donuts. Sounds amazing. People would pay a pretty penny to buy one of these. Thanks for sharing. Maybe I’ll make them myself 🙂

Hi Chungah!
I made these doughtnuts a while ago, when I let them cool down I couldn’t help myself but to try one. Upon eating it, the doughnut was great tasting but was so doughy and not cooked all the way. So put them in for 5 minutes, they still weren’t cooked and I popped them in for an additional 5. Am I doing something wrong? or could it be because of my oven. Thanks!

Unfortunately, it’s so hard to say! Cooking time in recipes are simply an estimation. However, if your oven is not regularly calibrated, chances are your oven’s temperature is not accurate. You may set it to 400 degrees, and it may tell you it’s at 400 degrees, but your oven might be off by just a little, maybe 10 degrees or maybe even as much as 100 degrees. I recommend investing in an oven thermometer to see what is really going on inside your oven. Hope that helps!

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