Doughnut muffins are quickly becoming my favorite kind of muffin. The texture, the glaze, the frequent use of nutmeg, their tempting muffin 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. Are they breakfast or dessert treats? I say these pumpkin donut muffins are both! I should have known I’d have a hard time resisting these muffins, anything that has the word “doughnut” in its title is going to be calling my name. The best part is that these are baked, so no frying mess (and smell) here.
Pumpkin Doughnut Muffins
These delectable muffins are perfect for the season at hand, but most likely you’ll want to make them all year long, so keep that pantry stocked with pumpkin. (This recipe calls for 1 1/4 cups pumpkin puree, so save the extra for more pumpkin recipes!) I love how the pumpkin adds the pumpkin pie-like flavor we all crave while adding moisture and helping with the texture. I think I might break out my mini muffin tins and try this recipe for a Halloween party, Thanksgiving breakfast, or a fun snack surprise. And all that spiced, fluffy, pumpkin 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. Sure, melted butter or a cinnamon sugar coating can be delicious. But we all know that donuts need glaze! You could also stir a few teaspoons of pumpkin pie spice into a cinnamon sugar mixture and sprinkle it atop the glaze for even more flavor! 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!
