Pumpkin Donut Muffins Recipe
Pumpkin Donut Muffins are soft and spiced with a subtle vanilla glaze. Made with real pumpkin and simple ingredients, they bake up golden with tender centers and gently sweet tops.
Servings: 12
Calories: 192kcal
Ingredients
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1/4 cup coconut oil OR olive oil OR vegetable oil
- 1/4 cup maple syrup
- 2 tbsp orange juice
- 2 eggs
Vanilla Bean Glaze
- 1 tbsp butter melted
- 1/2 cup powdered sugar
- 1/2 tsp vanilla bean paste
- 1 1/2 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a standard-size muffin tin with baking spray (I usually go with coconut oil spray), and set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a large mixing bowl, whisk together the brown sugar, pumpkin, oil, maple syrup, orange juice, and eggs. Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined.
- Scoop the batter into the prepared muffin tin (I like using a large cookie scoop—something like a #20, which holds about 3.5 tablespoons) and place into the oven to bake for 18–20 minutes, or until the tops spring back when touched. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, to make the glaze, heat the melted butter and maple syrup in a microwave-safe bowl until the butter has melted. Add the powdered sugar and vanilla bean paste, adding 1 tablespoon of milk or more until a smooth glaze forms. Dip the tops of the cooled muffins into the glaze, and swirl to remove any excess.
Notes
Recipe Source: Adapted from Pinch of Yum
-If skipping the glaze, sprinkle coarse sugar on top before baking for a sweet crunch.
-Chopped nuts, chocolate chips, or dried fruit all work well—use about ¾ cup total.
STORE leftover Pumpkin Doughnut Muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Let them come to room temperature before serving for the best texture.
To FREEZE, let the muffins cool and the glaze set, then flash freeze on a baking pan for 20 minutes. Transfer to an airtight container or freezer bag for up to 3 months.
Thaw overnight in the fridge or on the counter. REHEAT in the microwave for about 10 seconds or in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5 minutes.
Nutrition
Calories: 192kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 134mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3256IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
