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(Vegan) Cinnamon Sugar Doughnut Muffins

Light, vegan cinnamon-sugar muffins with a simple glaze and a doughnut-like flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 1 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 8 ounces applesauce (unsweetened)
  • 4 ounces almond milk
  • 4 ounces olive oil (or canola or coconut oil)
  • 2 tablespoons maple syrup
  • 2 tablespoons granulated sugar (for cinnamon sugar)
  • 1 teaspoon ground cinnamon (for cinnamon sugar)
  • 1/2 cup confectioners' sugar (for glaze)
  • 2 teaspoons almond milk (for glaze), plus more if needed

Instructions

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners and set aside.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, dark brown sugar, baking powder, salt, and 1 teaspoon ground cinnamon until evenly combined.
  • In a separate bowl, whisk the applesauce, 4 oz almond milk, olive oil, and maple syrup until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  • Divide the batter among the prepared muffin cups, filling each about two-thirds full.
  • Sprinkle a little of the cinnamon-sugar mixture (2 tablespoons sugar mixed with 1 teaspoon cinnamon) over each muffin.
  • Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.
  • Make the glaze by whisking the confectioners' sugar with 2 teaspoons almond milk, adding a little more milk if needed to reach a drizzleable consistency.
  • Drizzle the glaze over cooled muffins.

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk or fork
  • Measuring cups and spoons
  • Spatula
  • cooling rack

Notes

  • This recipe is vegan as written.
  • You can substitute neutral oil for olive oil if preferred.
  • Do not overmix the batter to keep muffins tender.
  • Use unsweetened applesauce for best flavor balance.