Glazed Pumpkin Doughnut Muffins

Ingredients

For the Muffins

• 3/4 cup butter (1-1/2 sticks) unsalted butter, room temperature 
• 3 cups all-purpose flour 
• 2 1/2 teaspoons baking powder 
• 1/4 teaspoon baking soda 
• 1 teaspoon coarse salt 
• 1-1/2 teaspoon cinnamon 
• 1 teaspoon nutmeg 
• 1/2 teaspoon ground allspice 
• 1/3 cup buttermilk 
• 1 teaspoon vanilla 
• 1 1/4 cups pure pumpkin puree (from a 15-ounce can - save extra for glaze) 
• 1 cup light brown sugar, packed 
• 2 large eggs 

For the Glaze

• 1 cup powdered sugar 
• 1 Tablespoon half & half (or milk) 
• 1/2 teaspoon vanilla 
• 2 Tablespoons pure pumpkin puree 
• 1/4 heaping teaspoon pumpkin pie spice 
• 2 Tablespoons butter, melted 

Directions

1. Preheat oven to 350 degrees. Line 12 standard muffin cups with cupcake papers (or butter and flour if not using liners). 
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. 
3. In a small bowl, whisk together buttermilk, vanilla and pumpkin puree. 
4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add pumpkin mixture, then flour mixture and beat to combine. 
5. Spoon 1/3 cup batter into the prepared pan, filling the cups nearly full, and bake 25-30 minutes or until a toothpick inserted in center of a muffin comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 10 minutes. 
6. Meanwhile, prepare the glaze by placing powdered sugar in a medium bowl, slowly whisk in milk and vanilla until there are no lumps. Continue to whisk while adding pumpkin puree, spice and melted butter until smooth. 
7. Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden. Dip a second time, if desired.