Vegan Cinnamon Doughnut Muffins

Last Updated on February 19, 2023

You are going to fall in love with these Vegan Cinnamon Doughnut Muffins!

These homemade muffins taste just like a cinnamon sugar doughnut, but with a lot less work than making your own doughnut.

There is no frying, or cutting out the doughnuts, just mix up the batter and pour into a cupcake pan!

So simple to make and made with simple ingredients just like regular doughnuts.

These muffins remind me of my great grandmother’s famous homemade doughnuts.

But these muffins are so much less work and are healthier than a fried homemade doughnut.

And another bonus about these muffins is that you can freeze them for a quick treat.

Unlike fried doughnuts, once they are frozen they never taste as good as freshly fried.

This muffin has a crispy top with a soft inside and a sweet cinnamon flavor through out.

My family fell in love with these doughnut muffins, so I’m sure your family will too.

Ingredients for these muffins

• Flour – I used a all purpose flour for these muffins.
• Baking Powder – Baking powder is what helps the batter rise. This will make the muffins fluffy.
• Sugar – The sugar is the sweetener of choice for these muffins.
• Oil – Olive or avocado oil are the oils of my choice for these muffins.
• Egg Substitute – In this recipe I used a powdered egg substitute.
• Milk – Any plant based milk will work in this recipe. I used a unsweetened vanilla almond milk in these muffins. Make sure to use a unsweetened plant based milk for these muffins.
• Salt – Salt enhances the flavors in the recipe.
• Spices – Only 2 spices are added to these muffins, ground cinnamon and nutmeg. These two spices are my favorite when they are paired together. You will also enjoy these spices because they are so comforting with a touch of warmth.
• Margarine – Pick your favorite vegan margarine for this recipe.

How to make Vegan Cinnamon Doughnut Muffins

Preheat the oven to 350°F.

In a small bowl, mix together the powdered egg substitute to the package directions, and set aside.

Add to a large bowl mix flour, baking powder, salt, nutmeg, cinnamon, sugar, oil, and milk.

Pour the egg substitute into the large bowl and mix until blended well.

Next line the cupcake pan with cupcake liners and fill each about half full.

Place your cupcake pan in the oven and bake for about 25 minutes.

While the muffins are baking, prepare the topping.

Mix together in a small bowl, sugar and cinnamon, set aside.

Test the muffins after 25 minutes using a toothpick in the middle of the muffin, if it comes out clean the muffins are done.

Once the muffins are done, take them out of the oven to top the muffins while they are still hot.

Next, spread margarine on top of each muffin.

Sprinkle the tops of the muffins with the mixture of cinnamon and sugar.

After the muffins have been topped with the cinnamon and sugar, remove them from the pan and place on a cooling rack.

Enjoy these muffins with your favorite hot beverage.

If you have any muffins left, they can be stored in a closed container on the countertop or placed in the freezer for later.

Sharing is caring!