Queen Bee Pumpkin Donut Muffins with Cinnamon Glaze
Adapted from a Classy Cooking recipe
These can also be made as cake donuts.
Donut pan on Amazon.
3 cups Queen Bee Cake, Cookie, Muffin Flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1 pinch ground cloves
1 1/4 cups canned pumpkin puree
1/3 cup plain Greek yogurt
6 Tb butter, softened
1/4 cup vegetable oil, divided
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
The addition of corn syrup helps to harden glaze and creates a shine.
1 ¼ cup confectioners’ sugar, sifted
1-2 Tb milk of choice or hot water
1 Tb melted butter
1 Tb light corn syrup, optional, I use Wholesome Sweeteners Organic brand
½ tsp vanilla extract or maple flavoring
Pinch of salt
Preheat oven to 400°. Line one dozen muffin tins with parchment cups.
In a bowl, whisk together the Queen Bee CCM flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
Combine the pumpkin and yogurt in another bowl. Set aside.
In a stand mixer, cream the butter, 1 Tb of the oil, brown sugar and sugar on medium high speed until fluffy, about 3-4 minutes. Blend in remaining 3 Tb oil. Then the eggs, one at a time, until just mixed in. Add the vanilla.
Mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the pumpkin/yogurt mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, scraping sides and bottom of bowl as needed. Be careful not to overmix.
Scoop enough batter into each muffin cup so that the top of the batter is even with the rim of the cup, just under ⅓ cup dipped in warm water. Smooth tops with your fingers dipped in warm water. An ice cream scoop works well. Bake the muffins until firm to the touch, 17-20 minutes until toothpick inserted into center comes out clean. Set pans on wire cooking rack and let muffins cool for about ten minutes. Then remove to wire rack to continue cooling.
Make the Glaze
Sift the powdered sugar to remove lumps. Mix powdered sugar, milk or water, corn syrup if using and vanilla extract until smooth. Working one at a time, dip each muffin or doughnut into the glaze, flip to coat the other side if desired, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.