Sweet and simple Glazed Pumpkin Donut Muffins!

As a self-proclaimed pumpkin fanatic, welcoming Fall is always a very exciting time. Don’t get me wrong, saying goodbye to Summer is never easy! I was born for beach days, barbecues, and baseball games. But a fresh batch of pumpkin muffins certainly does help soften the blow. Especially when they’re Glazed Pumpkin DONUT muffins!

I whipped these up for breakfast on Saturday and let me tell you – they didn’t last an hour. Serve them with hot coffee and watch them fly off the table!

A few weeks ago I asked you to send me your Fall baking recipe requests and I was so happy to see your ideas in my inbox! One of the most frequent requests I noticed (other than for pumpkin pie and pumpkin cookies… which are both coming soon) was for more vegan recipes. I’ve become very fond of vegan baking in the past few years, so this request definitely got me excited! It also inspired me to bake you these glazed pumpkin donut muffins!

I tested this recipe 3 times to get it just right. Vegan baking should never be an excuse for lackluster taste and texture! On the third try I was more than happy with the results.

These glazed pumpkin donuts muffins are:

• moist and fluffy
• not too sweet
• loaded with real pumpkin flavor
• complete with a crunchy lid
• easy to make in less than 30 minutes

All muffin essentials, if you ask me! The sweet pumpkin spice glaze is just the icing on the cake muffin.

Tips and Tricks for Recipe Success:

• This recipe calls for coconut sugar, but you can use granulated sugar in its place, if desired.
• If you have a nut allergy, you may substitute an equal amount of coconut milk for the almond milk. Just be aware coconut milk will give the muffins a more prominent coconut flavor.
• I highly recommend using pumpkin puree – NOT pumpkin pie puree. If all you can find is pumpkin pie puree, omit the pumpkin spice called for in the recipe.
• To prevent the pumpkin donut muffins from becoming soggy, I suggest adding the glaze right before serving them.
• These muffins freeze great, minus the glaze.

So… anyone else craving a glazed pumpkin donut right about now (don’t be shy)?!

See you tomorrow with something super decadent. ♥

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Pumpkin Donut Muffins (Vegan)

Ashley Manila

Vegan Pumpkin Donut Muffins are topped with pumpkin spice glaze! The perfect Fall breakfast.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 1 dozen muffins

Ingredients

 

For the topping:

• 2 tablespoons coconut sugar
• 1 teaspoon pumpkin spice

For the pumpkin muffins:

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons pumpkin spice
• 1 cup pumpkin puree (not pumpkin pie mix)
• 1/2 cup almond milk
• 1/2 cup coconut oil, melted
• 2 tablespoons molasses

For the pumpkin spice glaze:

• 1/2 cup confectioners' sugar
• 1/2 tablespoon almond milk, more if needed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin spice

Instructions

 

For the topping:

• In a small bowl combine the coconut sugar and pumpkin spice. Set aside until needed.

For the pumpkin muffins:

• Preheat oven to 400 (F). Line a 12-mold muffin tin with paper liners and set aside.
• In a large bowl combine both flours, sugar, baking powder, salt, and pumpkin spice, set aside. In a separate bowl whisk together pumpkin, almond milk, oil, and molasses. Mix the wet ingredients into the dry, stirring just until combined.
• Fill the muffin cups 2/3 of the way full, sprinkle each with a little pumpkin spice sugar, and bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling wrack to cool completely. Drizzle with glaze right before serving.

For the pumpkin spice glaze:

• In a small bowl whisk together the confectioners' sugar, milk, vanilla, and pumpkin spice. Drizzle over muffins right before serving.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

You may also enjoy:

Pumpkin Coffee Cake Donuts

Pumpkin Carrot Cake

Chocolate Chip Pumpkin Scones