Mini, pop-able donuts have always been my favorite kind of donut. Not because they taste any better than the regular kind but because they are just more fun to eat and I base half the things I eat on whether they are fun or not! I can’t have the regular donuts anymore since they are not dairy free but I can eat these awesome pumpkin donut muffins. You don’t have to feel too guilty about popping several of these compared to regular donuts so go ahead and enjoy!
- 1/2 cup of sugar
- 1/4 cup of dairy free margarine, melted
- 1/4 teaspoon of of ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon of vanilla extract
- 1/2 cup of dairy free milk (I used almond milk)
- 1 teaspoon of baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of flour
- 1/2 cup of pumpkin puree
- 2 eggs
- 3 tablespoons dairy free butter, melted
- 1/4 cup of sugar
- 2 teaspoons of cinnamon
1. Heat the oven to 400 degrees F. Grease muffin tins with cooking spray.
2. In a medium bowl beat the melted butter and sugar together. Add eggs and vanilla and mix well.
3. Beat in the baking powder and soda, cinnamon, nutmeg and salt until well combined. Set aside.
4. In a separate medium bowl, mix the pumpkin and dairy free milk. Add the flour and mix until well combined.
5. Add the pumpkin mixture to the liquid egg mixture and beat together until well combined. It will be thin.
6. Fill the muffin tins to the top and bake for 10-12 minutes or until toothpick comes out clean.
7. Prepare the sugar coating by melting 3 tablespoons of dairy free butter in small bowl. In a separate bowl, mix the sugar and cinnamon. Once the muffins have cooled, dip the tops into the melted butter then into the sugar and cinnamon mixture. Enjoy!
Recipe Adapted from Dairy Free Baking
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