Pumpkin Donut Muffins

by Wednesday, October 26, 2016

Donut Muffin Recipe  //// REMIX! \\\\

I love making donut muffins- they are yummy little bites of goodness that are light on calories (so basically guilt-free)!  They make the perfect little treat for when you’re craving something sweet.

They are cakey and light like a donut, but baked like a muffin, instead of fried like a donut.

AND adding the pumpkin makes them super moist and perfect for fall.  Eat these alongside a pumpkin pie smoothie and you literally couldn’t be more fall-healthy if you tried.

These are also perfect for a party.

pumpkinmuffins

 

I use vegan butter in this recipe, and it is egg free, so it’s completely vegan…and if you use oat flour, they are gluten free.
{ This recipe usually yields about 20-24 donut muffins }

 

Ingredients

For the Muffins:

1/3 cup raw turbino sugar (this adds a maple flavor)
1/4 cup vegan butter, melted. (I use Earth Balance)
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/2 cup unsweetened almond milk
1 teaspoon baking powder
1/3 cup pumpkin puree (not pumpkin pie filling!)
1 cup oat flour (or regular white flour works for this too)

For the Topping:

1/4 cup melted vegan butter
1/4 cup white sugar
1 teaspoon pumpkin pie spice

pumpkindonutmuffins

 

Instructions:

Heat oven to 375, and grease a mini muffin tin with coconut oil
Mix the 1/3 cup sugar, 1/4 cup melted vegan butter, and nutmeg in a large mixing bowl. Stir in the almond milk until combined. Next add in the pumpkin puree and stir.  Then add in the flour, baking powder and salt and mix until just combined. Do not over mix- this will cause the muffins to turn out tough.
Fill the greased mini muffin cups about 3/4 the way full with the batter and bake in the oven for about 15 minutes, or until golden and crisp along the edges.
While the muffins are baking, place the 1/4 cup of melted vegan butter in a small bowl or ramekin. In a separate bowl, mix the 1/4 cup sugar with the cinnamon. Once the muffins are finished baking, remove them from the oven and let them rest of 5. Once they are cooled, working one at a time, dip each one in the melted butter until coated and then roll them in the pumpkin spice sugar mix.

 

XO Katrina

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