Pumpkin Spice Muffins bring the best of both worlds of donuts and muffins with a pumpkin spice flavor that is all the rage right now! If you are still on the pumpkin spice bandwagon like I am, be sure to check out my Pumpkin Sweet Rolls!
Pumpkin Spice Donut Muffins
It’s a donut! No, it’s a muffin! Wait…it’s a donut muffin! Pumpkin Spice Donut Muffins are a moist, dense muffin packed with the ever-popular pumpkin spice flavor. There is no reason to choose between a donut and a muffin when you have donut muffin options, like my Old Fashioned Apple Donut Muffins!
Pumpkin Spice Donut Muffin Recipe
These muffins are an easy treat to make for a quick breakfast or coffee break snack! They are also really great to share if you need something to bring to your next potluck or meeting!
- Butter–Room temperature
- Vegetable oil
- Granulated sugar
- Eggs–Room temperature, as with most baking recipes (Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!)
- Baking powder
- Baking soda
- Homemade Pumpkin Pie Spice–I use my homemade pumpkin pie spice, which has more flavor than store-bought spice, so double the amount if you are using spice from a store.
- Vanilla extract
- Buttermilk–If you are feeling motivated, make your own homemade buttermilk!
- Confectioners sugar
- Hot water
How to Make Pumpkin Spice Donut Muffins
I will start with the directions to make the Pumpkin Spice Donut Muffins and save the glaze until last since you will not be putting the glaze on until the muffins have been baked. First, preheat the oven to 425°F and prepare your muffin tin with liners. Next, in a large bowl, mix together the butter, oil, and both sugars. Then, after you beat in the eggs and add the baking powder, baking soda, pumpkin pie spice, salt, and vanilla, alternate between adding the flour and the buttermilk, finishing with the flour. I recommend using a rubber spatula when stirring in the flour and buttermilk. Finally, evenly distribute the batter into your muffin cups and bake for 15-17 minutes.
How to Make the Glaze
While the donut muffins are baking, beat together all the ingredients of the glaze. Once the muffins are baked, wait about 10 minutes for the muffins to cool before dipping them in the glaze. Once the muffins are cooled, dip the top of the muffin into the glaze, letting it harden before you dip it again. Then, it’s no more dipping, but digging into these Pumpkin Spice Donut Muffins! Enjoy!
Topped with a sweet glaze, these muffins are as easy to make as they are to eat!
- 1/4 cup (57g) butter, room temperature
- 1/3 cup (73g) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) brown sugar
- 2 eggs, room temperature
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons homemade pumpkin spice (or 1 tablespoon storebought pumpkin spice)
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups (333g) flour
- 1 cup (245g) buttermilk
- 2 tablespoons butter, melted
- 1 cup (125g) confectioners sugar
- 1 teaspoon vanilla
- 2 tablespoons hot water
Preheat oven to 425°F and line a muffin pan with liners.
In a large bowl, mix together the butter, oil, and sugars until smooth.
Beat in eggs, one at a time. Add vanilla.
Add the baking powder, baking soda, pumpkin spice, and salt.
Using a rubber spatula to stir, alternate between stirring in the flour and buttermilk. Begin by gently stirring in 1 cup of flour. Add 1/2 cup of buttermilk. Add another 1 cup of flour, followed by the remaining 1/2 cup of buttermilk and stir just until combined. Finally, add the last 2/3 cups of flour until incorporated.
Divide the batter evenly between the 12 muffin cups. Bake for 15-17 minutes. Allow them to cool for a few minutes before removing them from the pan.
Cool for about 10 minutes on a rack before glazing.
Beat together all the ingredients for the glaze, then dip the top of each muffin in the glaze, allowing the extra glaze to drip back into the bowl. Let the first glaze layer harden before you dip them once more.