Cinnamon Allspice DoughMuffins–with Glaze?!

I don’t like doughnuts.  I really don’t like muffins.  Since A + B (generally) = C, it is not a far cry to imagine that I would hate DoughMuffins.  There is (generally) an exception to the rule, and these little bites of goodness are exactly that.  I didn’t hate the little bits of perfectly spiced glazed goodness, but rather loved them.  They taste exactly like a chai tea latte–but better.  They have the perfect amount of cinnamon, the perfect amount of spice, and the perfect amount of glaze.  I imagine they would be great for dunking in a frothy cappuccino or a double tall nonfat two equal no foam no onions latte (that’s my dad’s drink), but I couldn’t wait that long.

If you want to impress your coworkers with an early morning treat in the office, or surprise your dinner guests with the perfect pairing to their after dinner coffee, these little DoughMuffins are for you.

Cinnamon Allspice DoughMuffinsInspired by this recipe

  • 1/4 cup butter
  • 1/4 cup vegetable oil  (next time I will use apple sauce instead of the oil)
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1 (generous) teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/8 teaspoon finely ground black pepper
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup nonfat milk


    • 3 tablespoons melted butter
    • 1 cup sifted powdered sugar
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice
    • a dash of nutmeg
    • a dash of pumpkin pie spice
    • 3/4 teaspoon vanilla
    • 1 tablespoon milk
    1. Preheat the oven to 425°F.  Line a smaller-than-standard (but not necessarily mini) muffin tin with papers.
    2. Cream together the butter, vegetable oil (or apple sauce), and both sugars until smooth.
    3. Add eggs and beat to combine.
    4. Mix in baking powder, baking soda, all of the spices including the salt and pepper, and the vanilla.  Mix until smooth.
    5. Add the flour into the mixture alternately with the butter.  I did one cup of flour, mixed, then one cup of milk, etc., beginning and ending with the flour.  Mix until thoroughly combined, but make sure to not over-mix.
    6. Use a tablespoon or some other implement to scoop the batter into the lined wells.  Fill 3/4 of the way full.
    7. Bake DoughMuffins for 10-12 minutes, or until an inserted toothpick comes out clean.
    1. Whisk together the melted butter, powdered sugar, all of the spices spices, vanilla and milk.
    2. Whisk until smooth.
    3. With the DoughMuffins still warm, dip their tops into the glaze and spread with a knife if needed.
    4. Double or triple dip if you like.
    5. Try to resist eating them all yourself.

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