Spice Donut Muffins with Peanut Butter Glaze

Preheat your oven to 425 F. Grease your muffin tins (not only each cavity but the top surface in between them too) using butter or non-stick spray. Recipe makes roughly 15 donuts so you’ll need to use two 12-count tins. Set aside.

In the bowl of you stand mixer, beat together oil and both sugars, until well blended. Add eggs, one by one, beating well after each addition. Turn off the mixer. Add baking powder, soda, cinnamon, cloves and salt. Beat again until incorporated.

Combine milk and vanilla in a small cup. With your mixer on the lowest speed, add flour alternating with milk mixture, making sure you start and end with flour.

Spoon the batter into the prepared muffin tins, filling each cavity nearly full.

Bake 15 to 17 minutes. Then remove the pans from the oven and cool donuts in the pan for 2 to 3 minutes. Gently pop them out and transfer onto a cooling rack to cool completely before glazing.

For the glaze:
Place peanut butter and milk in a microwave safe bowl. Heat it up in 10 second increments, until liquid and runny consistency. Add enough powdered sugar (up to 1 cup) to thicken it up but it should still be drizzling consistency. Pour over muffins.

Recipe for donut muffins adapted from King Arthur’s Flour site. The peanut butter glaze is a Crunchy Creamy Sweet original.