Glazed Pumpkin Doughnut Muffins

Just because 31 Days of Pumpkin Goodness is over doesn't mean I am done baking with pumpkin!

I found this recipe over at tidy mom and I knew I had to try it. It's a simple if time-consuming recipe, but delicious and warm and perfect as the fall days are getting cooler.

I had some buttermilk left over after making some Irish Soda Bread the other night for dinner, and I thought I'd better put it to use trying out these muffins.

Muffins:

3 cups flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp nutmeg

1/4 tsp cloves

1/8 tsp allspice

1/3 cup buttermilk

1 tsp vanilla

1 1/4 cups pumpkin

3/4 cup room temp butter

1 cup brown sugar

2 large eggs

Glaze:

1 cup powdered sugar

1 tbspn milk

1/2 tsp vanilla

2 tbspn pumpkin

1/4 rounded tsp pumpkin pie spice

2 tbspn melted butter

Whisk together flour, baking soda and powder, salt, and spices.

In a separate small bowl, whisk together buttermilk, vanilla, and pumpkin

In a separate large bowl, cream together butter and brown sugar. And eggs one at a time. Add pumpkin mixture. Add flour mixture.

Scoop into 12 lined muffin cups. Fill them all the way up. You'll have plenty and you want a nice rounded top on these for dipping.

Bake at 350 degrees for 25-30 minutes.

Cool for a few minutes.

Whisk vanilla, milk, and powdered sugar. Whisk in pumpkin, spice, and melted butter.

Dip muffin tops into glaze and set on a cooling rack with wax paper underneath. They are going to drip! Delicious but messy.

Dig in and enjoy!