Vegan Cinnamon Doughnut Muffins
This muffin has a crispy top with a soft inside and a sweet cinnamon flavor through out.
Ingredients
- 1 3/4 Cup Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/8 tsp Ground Nutmeg
- 1/2 tsp Ground Cinnamon
- 1/2 Cup Sugar
- 1/3 Cup Oil Olive or avocado oil.
- 1 Powdered Egg Substitute Equal to 1 egg.
- 3/4 Cup Plant Based Milk Any unsweetened plant based milk. I used unsweetened vanilla almond milk.
Topping
- 2 Tbsp Sugar
- 1 tsp Cinnamon
- Vegan Margarine
Instructions
- 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.