Sometimes you feel like a doughnut, and sometimes you don't. Sometimes you want a muffin, but one that is little bit healthier. This doughnut muffin is the best of both worlds and a little healthier than a fried doughnut. It has has the same dense, moist, texture of the cakey doughnuts, that I like so much. Everytime I drive past Country Doughnuts, especially in the Fall, and see the sign for Pumpkin Spice doughnuts. It's all I can do to keep my car from turning in to get one of the warm, fried Pumpkin Doughnuts. My hips are thanking me, because the doughnut muffin is baked, not fried, and has Greek yogurt and coconut oil in the batter. The Vanilla Glaze has Almond milk in it.
Your house will smell so good, as these Pumpkin Spice doughnuts are baking with all of the sweet spices and pumpkin flavor. These muffins bake up big and tall, with craggy tops, just begging for the sweet, Vanilla Glaze. I ate one warm out of the oven, dipped it in the glaze, and it was so good, with the gooey glazr dripping down the side of the doughnut muffin. Of course you can eat the dughnut muffins cold, but I like mine warm.
Do your self and your family a favor next time they want doughnuts. Bake up a batch of these Pumpkin Spice Doughnut muffins, and you'll be eating them before you could go through the drive-thu. Also, you will save time, gas, calories. and money! Enjoy!
- 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, (I used Coconut oil)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Preheat oven to 400 degrees.
Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
In a medium bowl, whisk together pumpkin puree and Greek yogurt. Set aside
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 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.
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.
To make the glaze, combine confectioners’ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed.