Pumpkin "Donut Hole" Muffins (Dairy and Egg-free)
Mini muffins that taste just like pumpkin donut holes.
Equipment
- 1 mini muffin tin I prefer silicone or non-stick
Ingredients
- 1 1/4 cups whole wheat flour see note for flour subs
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2/3 cup pumpkin puree (canned pumpkin)
- 1/4 cup neutral oil (avocado or vegetable)
- 2 Tbsp maple syrup
- 1/3 cup packed light brown sugar
- 1 cup milk (any kind) I use unsweetened vanilla almond milk
Topping (optional)
- 1/4 cup granulated sugar
- 1/4 tsp pumpkin pie spice or cinnamon
- avocado oil spray or 1/4 cup melted vegan or regular butter
Instructions
- Heat the oven to 350 degrees. Spray a mini muffin tin generously with oil spray or use paper liners. (This recipe makes about 30 mini muffins, so if you have a 2nd mini muffin tin, you can use that, or you can bake the remaining batter after the first batch comes out.)
- In a medium bowl, whisk the flours, baking powder, salt, and pumpkin spice to combine.
- In a large bowl, whisk the pumpkin puree, oil, maple syrup, brown sugar, and milk to combine.
- Add the flour mixture to the large bowl and stir with a large spoon or rubber spatula until just mixed.
- Spoon the muffin batter into the prepared tin, filling each hole to the top.
- Bake until the muffins are light golden brown and cooked through, about 12 minutes.
- If adding the topping: While the muffins cool, mix the sugar and pumpkin spice together in a small bowl.
- Only add the sugar coating on the outside of the muffins when you are going to serve and enjoy them. Place the cooked muffins on a baking sheet or plate and spray evenly with the oil spray (this helps the sugar stick to the muffin). If using melted butter, use a pastry brush to brush the top or outside of the muffins with the butter. Dunk or roll the muffin in the sugar mixture. The coated muffins will stay fresh and coated at room temp for an hour or so.
- Muffins without the topping can be stored in a container at room temp for a day and then refrigerated for a week. They can also be frozen for 2 months if well wrapped.
Notes
Flour: To use all whole wheat flour, use a total of 2 1/4 cups. To use all all-purpose flour, use a total of 1 3/4 cups. To use a gluten-free flour mix, use a total of 1 3/4 cups.