Pumpkin Donut Muffins (Vegan)
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5.0
6 reviews
Excellent
Pumpkin Donut Muffins (Vegan)
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Vegan Pumpkin Donut Muffins are topped with pumpkin spice glaze! The perfect Fall breakfast.
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Ingredients
For the topping:
- 2 tablespoons coconut sugar
- 1 teaspoon pumpkin spice
For the pumpkin muffins:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons pumpkin spice
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1/2 cup almond milk
- 1/2 cup coconut oil, melted
- 2 tablespoons molasses
For the pumpkin spice glaze:
- 1/2 cup confectioners' sugar
- 1/2 tablespoon almond milk, more if needed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
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Instructions
For the topping:
- In a small bowl combine the coconut sugar and pumpkin spice. Set aside until needed.
For the pumpkin muffins:
- Preheat oven to 400 (F). Line a 12-mold muffin tin with paper liners and set aside.
- In a large bowl combine both flours, sugar, baking powder, salt, and pumpkin spice, set aside. In a separate bowl whisk together pumpkin, almond milk, oil, and molasses. Mix the wet ingredients into the dry, stirring just until combined.
- Fill the muffin cups 2/3 of the way full, sprinkle each with a little pumpkin spice sugar, and bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling wrack to cool completely. Drizzle with glaze right before serving.
For the pumpkin spice glaze:
- In a small bowl whisk together the confectioners' sugar, milk, vanilla, and pumpkin spice. Drizzle over muffins right before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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