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Pumpkin Donut Muffins (Vegan)

Vegan Pumpkin Donut Muffins are topped with pumpkin spice glaze! The perfect Fall breakfast.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 1 dozen muffins
Course: Breakfast
Cuisine: American

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

Instructions

For the topping:
    Cup of Yum
  1. In a small bowl combine the coconut sugar and pumpkin spice. Set aside until needed.
For the pumpkin muffins:
  1. Preheat oven to 400 (F). Line a 12-mold muffin tin with paper liners and set aside.
  2. 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.
  3. 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:
  1. In a small bowl whisk together the confectioners' sugar, milk, vanilla, and pumpkin spice. Drizzle over muffins right before serving.