Pumpkin Doughnut Muffins with Vanilla Glaze

Ingredients

• 3 cups all-purpose 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 Tbsp unsalted 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
• 2 cups powdered sugar
• 2 1/2 – 3 Tbsp milk
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 400 degrees. In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves with a whisk for 30 seconds, then put the bowl aside. In a different mixing bowl, stir the pumpkin puree and Greek yogurt together and set that aside, too.
2. In another mixing bowl, beat the butter, 1 Tbsp vegetable oil, brown sugar and granulated sugar with an electric hand mixer on medium-high speed until the mixture looks lighter and fluffy, about 3 – 4 minutes. Beat in the remaining 3 Tbsp vegetable oil.
3. Add the eggs one at a time, mixing only until each egg is incorporated, and add the vanilla along with the second egg. Switch to a rubber or silicone spatula. Working in three additions and starting and finishing with the flour mixture, fold in 1/3 of the flour mixture, then half of the pumpkin mixture, continuing to alternate and scraping the sides and bottom of the bowl as you go. After each addition, fold just until combined.
4. Portion the batter into 12 paper-lined muffin cups, filling each cup full. Bake in the 400 degree oven for 17 – 20 minutes, until a toothpick poked into the center comes out clean or shows only a few moist crumbs. Let the muffins sit in the pan for several minutes, then move them to a wire rack and cool for 10 – 15 minutes.
5. In a small mixing bowl, whisk the powdered sugar, milk and vanilla until smooth. Dip the tops of the almost-cooled muffins into the glaze, giving them a little swirl, and let the extra glaze drip back off. Set the muffins right side up on the wire rack and leave them at room temperature until the glaze sets. Store in an airtight container; these are best the day they are made.