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Last fall as I was searching for pumpkin recipes, I stumbled upon these glazed pumpkin donut muffins. I immediately pinned the recipe and made them a few times throughout the fall. What are donut muffins, you might ask? Exactly what they sound like! These are muffins that are very much a donut consistency, and are all together absolutely amazing! I also loved that I could easily make these lactose free! You’ll have to click on the link above to see the recipe in total, but I thought I’d share part of it here:
Ingredients:
- Butter
- All purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
- ground allspice
- buttermilk
- vanilla
- pumpkin puree
- brown sugar
- eggs
- powdered sugar
- half & half (I used almond milk)
- vanilla
- pumpkin pie spice
It sounds delicious based just on the ingredients, doesn’t it?
This is what the cooking process looked like:
Mixed all together
After cooking
Glaze all mixed up
Dip muffins in the glaze. Let dry. Dip again. Let dry. Dip again.
I put a piece of wax paper underneath the wire drying racks to make clean up easy and effortless! The glaze really makes these muffins absolutely delicious. I froze a few of them and enjoyed them later in the season, and they held up surprisingly well in the freezer as well.
Last year I enjoyed one of these on Thanksgiving morning, and they were a perfect way to start the day… after a Turkey Trot anyways 🙂
Looking for more delicious recipes? Check out my recipe page!
