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–+ servings
Glazed pumpkin donut muffins on a wire cooling rack stacked three high with muffins surrounding them and a glass of milk in the background.
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5 from 9 votes

Glazed Pumpkin Donut Muffins

Dream with me about Glazed Pumpkin Donut Muffins with irresistible pumpkin spice packed with melt-in-your-mouth fall flavors and smothered in a sweet donut glaze. Now run to the kitchen!
Author: Nikki Lee
Servings: 24 mini muffins
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

Pumpkin Donut Muffins

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup butter melted (1 stick)
  • 2 large eggs
  • 2 cups pumpkin puree

Glaze

  • 1 cup powdered sugar
  • 3 teaspoon milk
  • Pinch pumpkin pie spice

Instructions

Pumpkin Donut Muffin

  • Preheat the oven to 350°F. Spray a mini muffin pan with cooking spray. Set aside.
  • In a large mixing bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice, granulated sugar, and brown sugar.
  • Mix in butter, eggs, and pumpkin puree until smooth.
  • Use a spoon or cookie scoop to fill each muffin cup with batter ¾ full. Bake for 8 minutes or until a wooden pick inserted into the center our mostly clean or with a few crumbs.

Glaze

  • While muffins are cooling, whisk together powdered sugar, a pinch of pumpkin pie spice (optional), and milk (slowly adding milk and stirring until desired consistency) until the glaze until smooth.
  • Once cooled, dip each one into the glaze and return to the cooling rack. After each one is glazed, let the glaze set up.
    You can place the refrigerator to speed up the process if desired.

Video

Notes

  • If the glaze is too thick add more powdered sugar until it’s the right consistency. A thin glaze will drip right off the donut holes. If you have put too much milk in then add extra powdered sugar to thicken.
  • You can skip the glaze to avoid the extra hassle and the donut holes will taste just as good.  Dipping in cinnamon or pumpkin spice sugar is delicious too.
  • Store covered and store at room temperature or in the refrigerator for 3 to 4 days.
  • You can also freeze them, unglazed, for about 2 months. Flash freeze them first by placing them on a baking sheet and putting them in the freezer for a few hours. Once firm transfer them to a freezer-safe container.

Nutrition

Serving: 1muffin | Calories: 129kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 151mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3320IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Find it online:

www.soulfullymade.com/glazed-pumpkin-donut-muffins/