Vegan Pumpkin Muffins (gluten-free, whole grain options)

These #vegan #pumpkin #muffins can be made with #glutenfree, whole wheat or all-purpose flour. Naturally sweetened with maple syrup and coated in cinnamon sugar!
Recipe adapted from here

Ingredients

For the donut holes:

• 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of this Gluten-free 1-to-1 Baking Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
• 1/2 cup (120ml) maple syrup
• 3/4 cup (182 grams) pumpkin puree, room temperature

For the cinnamon sugar coating (the butter actually isn't needed! See post for more details):

• 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
• 1 teaspoon ground cinnamon
• 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 1

Instructions

1. Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners. Set aside.
2. Add the dry mix to the wet one and stir just until blended.
3. Split one of the liners and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
4. Invert the muffins on a wire rack to partially cool, about 5 minutes, as you prepare the cinnamon sugar topping. Remove.
5. Mix together the sugar and cinnamon in a small bowl. Dip the tops and sides of the mini muffins in the butter (if using) and then roll in the cinnamon sugar.
6. If you create the gluten-free version and they are a bit weird or gummy straight from the oven, just let them sit a while (maybe 1-3 hours) and they will somehow straighten themselves out!
7. Can be kept in an airtight container in the fridge (if you used butter) or at room temperature (if you did not use butter) for up to 3 days.