Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins | afoodieaffair.com

This is my first post in a while…. What better re-start than these Pumpkin Doughnut Muffins?

I started my Shopafoodieaffair store on Amazon as a fun side thing, and I’m afraid it is taking a whole lot more time than I estimated! I have time for very little lately, some say that is a good thing, some not…..

I was looking for something “Fallish” to make for church this morning, and started looking at my Pinterest pins, saved some time ago.

I came up with these Pumpkin Doughnut Muffins from Damn Delicious, and as the title explains they are “damn delicious”. Taste exactly like a Pumpkin Cake Doughnut with a delicious glaze on top, just to make sure you get that extra sweetness. You can also make them without the glaze if you wish, they are delicious all on their own!

What a perfect start to a cool Fall morning!

Pumpkin Doughnut Muffins | afoodieaffair.com


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Doughnut Muffins

  • Author: A Foodie Affair
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 15 1x


  • For the Doughnuts:
  • 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


  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.


You Might Also Like

No Comments

Leave a Reply

Recipe rating