Vegan Pumpkin Muffins

These vegan pumpkin muffins can be made with gluten-free, whole wheat or all-purpose flour. Naturally sweetened with maple syrup and covered in cinnamon sugar!

Cook Time: 30 min

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

Directions

1. Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
2. ..........

Please visit texanerin.com for full directions

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