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These vegan cinnamon sugar doughnut muffins are my absolute favorite thing to bake when I want my kitchen to smell like heaven. I stumbled upon this recipe when I was craving those classic cider doughnuts but wanted something a bit healthier. The result is these incredibly light fluffy muffins that remind me of my favorite childhood treats just without any dairy or eggs.
What Makes These Extra Special
I love how these muffins strike the perfect balance between treat and breakfast. The applesauce keeps them super moist while giving them just the right amount of sweetness. That touch of whole wheat flour makes me feel good about having seconds with my morning coffee. And trust me that cinnamon sugar coating will have everyone thinking they're eating actual doughnuts.
What You'll Need
- All-Purpose Flour: 1 1/4 cups, sifted for a light, airy texture.
- Whole Wheat Flour: 1/2 cup, adding a nutty, wholesome flavor.
- Cinnamon: 1 1/2 teaspoons, for a warm, spicy aroma.
- Applesauce: 1/2 cup, unsweetened, to keep the muffins moist and naturally sweet.
- Plant-Based Milk: 3/4 cup, almond or soy milk works well as a liquid base.
- Vegan Butter: 1/4 cup, melted, for richness and flavor.
- Sugar: 1/2 cup, granulated, for sweetness and balance.
- Baking Powder: 1 1/2 teaspoons, to give the muffins their rise.
- Ground Nutmeg: 1/4 teaspoon, to complement the cinnamon flavor.
- Vanilla Extract: 1 teaspoon, for added depth of flavor.
Let's Start Baking
- Preheat the Oven
- Set your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients
- In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
- Combine Wet Ingredients
- In a separate bowl, whisk together applesauce, plant-based milk, melted vegan butter, sugar, and vanilla extract until smooth.
- Combine Wet and Dry
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing to keep the batter light.
- Fill Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full for even baking.
- Bake
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 5 minutes before removing from the tin.
- Coat with Cinnamon Sugar
- While muffins are still warm, brush tops with melted vegan butter and roll in a cinnamon-sugar mixture for a classic doughnut finish.
Keep Them Fresh
These muffins stay fresh in an airtight container for about 3 days on the counter or a week in the fridge. I like to make a big batch and freeze some they last for up to 2 months that way. Nothing beats warming one up and enjoying it with my morning coffee or afternoon tea.
Mix It Up
Sometimes I use coconut sugar instead of regular sugar for a different flavor or swap in mashed banana for the applesauce. Adding a pinch of cardamom or ginger gives them an extra cozy kick. Lately I've been loving them with oat milk it makes them super creamy without any dairy.
Frequently Asked Questions
- → Why use applesauce in this recipe?
Applesauce acts as an egg replacer, adding moisture and helping bind the ingredients. It also reduces the need for extra oil while adding natural sweetness.
- → Can I use all regular flour instead of whole wheat?
Yes, you can use all all-purpose flour. The texture will be lighter, but you'll lose some of the nutty flavor and nutritional benefits of whole wheat.
- → Why let them cool in the pan for 20 minutes?
This cooling time allows the muffins to set properly. Moving them too soon could cause them to break apart since they're very tender when hot.
- → Can I make these gluten-free?
You can try using a 1:1 gluten-free flour blend, but the texture might be different. Make sure your baking powder is also gluten-free.
- → How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. If glazed, store in the fridge.