• Preheat oven to 400℉. Line a 12-cup muffin pan with parchment paper liners or cupcake liners.

  ^{*If you have two muffins pans then prepare both of them because the recipe makes about 18 muffins.}

Make Pumpkin Donut Muffin Batter

• In a medium mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, baking soda, salt, ground nutmeg, and ground cloves. Set aside.
  3 cups all-purpose flour, 2½ teaspoons baking powder, 1½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
• In a separate small bowl, or glass measuring cup, whisk together the whole milk and buttermilk. Set aside.
  1/2 cup whole milk, 1/2 cup buttermilk
• In a large mixing bowl using an electric hand mixer, or in the bowl of a stand mixer with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until fluffy and combined, about 2 minutes.
  10 tablespoons butter, 1/2 cup white granulated sugar, 1/2 cup packed light brown sugar
• Mix in one egg at a time and beat on low speed just until combined.
  2 large eggs
• Add in the pure pumpkin and vanilla extract. Beat together until combined. 
  1 cup pure pumpkin, 1 teaspoon vanilla extract
• Add the dry ingredients (from the bowl set aside) into the pumpkin mixture in three separate batches, alternating with two additions of the milk mixture in between, mixing until just combined each time on low speed.
• Divide the batter into the muffin cups. Filing each muffin cup 3/4 of the way full with the pumpkin muffin batter.
• Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and the muffins are puffy, and rounded.

  ^{* I also like to do the finger tip test. Gently press a finger tip onto the top of a muffin and the muffin should spring back when gently pressed. If the indent stays then most likely the muffins aren't quite done yet and need a few more minutes.}
• Remove the muffins from the oven and allow them to cool in the warm muffin pan for about 10-15 minutes. Transfer the muffins to a wire rack to cool completely.

Make The Cinnamon Maple Glaze

• Prepare the glaze by stirring together the powdered sugar, heavy cream, pure maple syrup, and cinnamon. 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.
  2 cups powdered sugar, 3-4 tablespoons heavy cream, 2 tablespoons pure maple syrup, 1 teaspoon ground cinnamon
• 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.