Glazed Pumpkin Donut Muffins

I have been on a huge donut kick lately. Earlier this month I visited two of the most popular donut shops in the Boston area- Union Square Donuts and Kane's Donuts. Between those two visits, I sampled twelve different donuts. But I guess that is not enough. I even have to turn my muffins into donuts. Out of all the donuts that I sampled, my favorites were the fall flavors- apple cider, maple and of course pumpkin. I love pumpkin donuts- these Pumpkin Spice Donuts are one of my favorite recipes from the blog. Whether they are dipped in glaze or covered in cinnamon sugar, it is all good in my book. 

Last month I made a very similar recipe- Glazed Blueberry Donuts Muffins. Dipped in a simple glaze, the muffins were light, fluffy and tasted just like donuts. I can tell you that these Glazed Pumpkin Donuts are equally as delicious and completely satisfied my craving for all things pumpkin right now. I decided to dip the tops of my muffins in glaze, just as I did with the blueberry version last month. However, you could also dip the muffins in butter and then roll them in a cinnamon sugar mixture. You really can't go wrong either way. 

Glazed Pumpkin Donut Muffins
Recipe from Cooking Classy (originally adapted from Martha Stewart)

3 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground ginger
1 1/4 cups pumpkin puree
1/2 cup plain Greek yogurt
6 tbsp unsalted butter, at room temperature
1/4 cup vegetable oil, divided
3/4 light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Glaze:
3 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Preheat the oven to 400 degrees F. Line a muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg and ground ginger. Set aside.

In a medium bowl, combine the pumpkin puree and Greek yogurt. Whisk together until combined. Set aside.

In another bowl, combine the butter, 1 tablespoon of vegetable oil, brown sugar and granulated sugar. Using an electric hand mixer, beat until light and fluffy, about 3-4 minutes. Add the remaining 3 tablespoons of vegetable oil. Add the eggs, one at a time, mixing until fully incorporated after each addition. Scrape down the sides of the bowl as necessary. Add the vanilla. Alternate between adding the flour mixture in three additions and the pumpkin mixture in two additions, beginning and ending with the flour mixture.

Divide the batter between the prepared muffin cups. Bake for 17-20 minutes or until an inserted toothpick comes out clean. Allow the muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, milk and vanilla extract in a small bowl. Whisk until combined. Dip the tops of the muffins into the glaze, allowing any excess to drip off. Return the muffins to the wire rack and allow the glaze to set.