Vegan Pumpkin Muffins

Vegan pumpkin mini muffins (donut-hole style) tossed in cinnamon sugar, with a gluten-free option.

🍳 Cook: 30 min🍽️ Makes 6

Ingredients

109 g		whole wheat / spelt / all-purpose flour (or gluten-free 1-to-1, 119 g)
1 1/2 tsp	7.5 ml	baking powder
1/4 tsp	1.3 ml	salt
3/4 tsp	3.8 ml	cinnamon
1/4 tsp	1.3 ml	ginger
1/4 tsp	1.3 ml	nutmeg
1/8 tsp	0.6 ml	cloves
56 g		coconut oil, melted (or canola/olive oil)
120 ml		maple syrup
182 g		pumpkin puree, room temperature
50 g		granulated sugar (vegan certified)
1 tsp	5 ml	ground cinnamon (for coating)
2-3 tbsp	30–45 ml	unsalted butter (or vegan butter/coconut oil), melted - optional

Preheat the oven to 350 F (175 C) and line a muffin pan with 6 muffin liners.
In a medium bowl, mix together the dry ingredients (flour through cloves). Set aside.
In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
Add the dry mixture to the wet one and stir just until combined.
Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Invert the muffins onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping. Remove the muffin liners.
Mix together the sugar and cinnamon in a small bowl. Dip the tops and sides of the mini muffins in the butter (if using) and then roll in the cinnamon sugar.
If you make the gluten-free version and they're a little weird or gummy straight out of the oven, just let them sit a while (maybe 1-3 hours) and they'll somehow magically straighten themselves out.
Can be stored in an airtight container in the refrigerator (if you used butter) or at room temperature (if you didn't use butter) for up to 3 days. Notes:
I do not recommend trying another gluten-free flour for this recipe. It works only with this exact flour (and the reviewers have had good luck with it too).
If you use unrefined instead of refined coconut oil, these will taste coconut-y.