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Pumpkin Donut Muffins

pumpkin doughnut muffins
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Thank you Damn Delicious for the recipe!

Ingredients

  • 2 + ½ cups all-purpose flour 

  • 2 tsp baking powder

  • 1 + ½ tsp cinnamon 

  • ½ tsp nutmeg

  • ½ tsp ginger

  • ¼ tsp ground cloves

  • ¼ tsp baking soda

  • ¼ tsp salt

  • 1 + ¼ cups canned pumpkin puree

  • ⅓ cup Greek yogurt 

  • 6 Tbsp unsalted butter (room temperature)

  • ¾ cup brown sugar 

  • ¼ cup sugar

  • ¼ cup vegetable oil 

  • 1 tsp vanilla extract

  • 2 large eggs

Glaze:

  • 2 cups confectioners’ sugar

  • 3 Tbsp milk

  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 400°F. Line a 12-cup standard muffin tin with paper liners and set it aside. 

  2. In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. 

  3. In a medium bowl, whisk the pumpkin puree and Greek yogurt together. 

  4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until the mixture is light and fluffy — about 2-3 minutes. Beat in the vegetable oil and vanilla until it’s well combined. Beat in the eggs, one at a time. 

  5. Put your mixer on low speed and add the dry ingredients and pumpkin mixture alternating in 3 parts, beginning and ending with the dry ingredients and beating until the mixture is just incorporated. 

  6. Scoop the batter evenly into the muffin tray. Place it in the oven and bake for 13-15 minutes. 

  7. To make the glaze, combine the confectioners’ sugar, milk, and vanilla. Whisk until it’s smooth. 

  8. Once the muffins are done, let them cool for 10 minutes, then dip the muffin into the glaze.

Find it online: https://shesafullonmonet.com/canned-pumpkin-recipes/