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
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
- Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners. Set aside.
- Add the dry mix to the wet one and stir just until blended.
- Split one of the liners and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Invert the muffins on a wire rack to partially cool, about 5 minutes, as you prepare the cinnamon sugar topping. Remove.
- 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.
- 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!
- 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.
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