These moist, vegan, and dairy-free cinnamon sugar pumpkin muffins are 100% whole wheat (but can also be made with all-purpose flour) and naturally sweetened with maple syrup!
The past 5 days have been a baking frenzy getting ready for the next 10 days. After eating pretty much only sweets all day long for 6 months, I need a little detox. So Mr. Texanerin, a friend and I aren’t going to eat any grains, sweeteners, potatoes or other starchy-like stuff for the next 10 days. What does that even leave? Fruits, vegetables and meat? And cheese. I’m going to eat lots of cheese. :D
First up we have these cinnamon sugar pumpkin muffins. When they came out of the oven, they looked kind of funky texturally but they were perfectly moist, not fluffy but a little dense (but in a good way!), which is exactly how I like my cakey goodies. If you want something a little lighter, try these non-vegan baked pumpkin donuts. And if you want something gluten-free, try these paleo cinnamon sugar pumpkin donut holes.
I coated some of these in pumpkin spice sugar coating but by the end of the day, I thought they tasted like zucchini. Really! Definitely go with cinnamon sugar unless you want zucchini cinnamon sugar pumpkin muffins, which is just weird. While I liked them without the cinnamon sugar coating, I thought that they were loads better with it, which I guess is kind of obvious because, well, it’s butter, sugar, and cinnamon.
You know how you normally just plop the batter in the pan and if it’s not very even, neat or pretty, it straightens itself out while baking? That doesn’t happen here. How they look in the pan is pretty much how they look after baking. I smoothed the top of the one of the left. If you don’t do that, they’ll look like the ones of the right.
I adapted this recipe from these maple pumpkin donuts on My Darling Vegan. If you don’t have a mini muffin pan or if you want some spiced glaze instead of cinnamon sugar, go check it out!
More vegan treats for the fall!
Cinnamon Sugar Pumpkin Muffins (vegan, dairy-free, 100% whole wheat)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 muffins
- 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose 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
- 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), melted1
For the donut holes:
For the cinnamon sugar coating:
- Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
- In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
- In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
- Add the dry mixture to the wet one and stir just until combined.
- Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Invert the muffins onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping.
- Mix together the sugar and cinnamon in a small bowl.
- Dip the tops and sides of the mini muffins in the butter and then roll in the cinnamon sugar.
- Serve immediately. Can also be stored in an airtight container in the refrigerator for up to 3 days (in which case I'd warm them up before serving).
- If you use unrefined instead of refined coconut oil, these will taste coconut-y.
Adapted from Maple Pumpkin Donuts with Spiced Glaze from My Darling Vegan