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Have you jumped on the pumpkin bandwagon yet?!? I sure have. A long time ago actually. I seriously count down the days until it’s “socially acceptable” to post, talk, and obsess about all things pumpkin 🙂
Pumpkin baked goods are easily one of my favorite things to bake and experiment with. There are these pumpkin cheesecake streusel muffins or these pumpkin cheesecake crumble bars, or my personal favorite pumpkin cheesecake whoopie pies. What can I say besides I must really have a thing for pumpkin + cheesecake together.
Usually when I make a new muffin recipe I don’t have high hopes of it working out; too dense, not fluffy, did not rise correctly, too sweet, too bland, etc. That’s why these muffins were such a surprise to me. They seriously bake up perfectly! Tall and fluffy with the rounded top.
You may think that the recipe calls for a lot of spices but I promise you that it works! It’s the perfect blend of warm pumpkin spices with the canned pure pumpkin.
Pumpkin on it’s own is very bland so you need lots and lots of spices and flavor to bring out the ‘pumpkin’ taste we all love. You’ll just have to make them to see what I’m talking about 🙂
Mix up a pumpkin muffin mixture and then add it into your cupcake pan that’s been lined with baking cups. The muffin cups will be full so don’t be alarmed. As you can see in the picture above the muffin batter will be almost to the top of the muffin cup. That’s how it’s supposed to be.
They’ll bake up nice and round and then you mix up a simple maple cinnamon glaze and dunk them in it. The glaze sets and hardens on the muffin and it is so ridiculously yummy.
Pumpkin Donut Glazed Muffins
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 10 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup pure pumpkin
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup (NOT pancake syrup)
- 3-4 tablespoons heavy cream
- Preheat oven to 400 degrees. Line muffin cups with paper liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
- In a separate small bowl, or glass measuring cup, combine the milk and buttermilk. Set aside.
- In a large mixing bowl, or in the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until fluffy and combined, about 2 minutes. Mix in one egg at a time until combined. Add in vanilla and pumpkin puree. Blend together until combined.
- Using a spatula, add the dry mixture into the butter/sugar mix in three separate batches, alternating with two additions of the milk mixture, mixing until just combined.
- Divide the batter into the muffin cups. Filing each until nearly fully. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack to cool.
- Prepare the glaze by whisking together the powdered sugar, cinnamon, maple syrup, and milk. Depending on the consistency, you may need to add more or less milk. You want a thick glaze so that it stays on the muffin but not so thick that you can't even dip the muffin into it.
- When the muffins are cool (or almost cool) dip the muffin into the glaze to evenly coat the top. Allow the glaze to set or enjoy the muffins warm.
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