When fall rolls around, the warm flavors of pumpkin spice become irresistible. Vegan pumpkin spice doughnut hole muffins are the perfect treat to embrace the season. These mini muffins are soft, spiced, and coated in cinnamon-sugar, making them a delightful snack or dessert. Best of all, they’re plant-based, so everyone can enjoy them guilt-free.

Why You’ll Love Vegan Pumpkin Spice Doughnut Hole Muffins

These muffins are:

• Vegan-friendly: No animal products, so they’re great for plant-based diets.
• Easy to make: Simple ingredients and quick baking time.
• Full of fall flavor: Cinnamon, nutmeg, and ginger bring cozy warmth to every bite.
• Perfectly portable: Great for lunchboxes, parties, or on-the-go snacking.

Ingredients You’ll Need

Here’s everything you need to make these delicious doughnut hole muffins:

For the Muffins:

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Granulated sugar	½ cup
Brown sugar (packed)	¼ cup
Baking powder	1 tsp
Baking soda	½ tsp
Salt	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	¼ tsp
Melted vegan butter	¼ cup
Pumpkin puree	½ cup
Vegetable oil	¼ cup
Plant-based milk (e.g., almond, soy, or oat)	¼ cup
Ground flaxseed + 3 tbsp water (egg replacer)	1 tbsp flaxseed
Vanilla extract	1 tsp

For the Topping:

Ingredient	Quantity
Melted vegan butter	¼ cup
Granulated sugar	½ cup
Ground cinnamon	1 tsp

How to Make Vegan Pumpkin Spice Doughnut Hole Muffins

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a mini muffin tin with non-stick spray or vegan butter.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Prepare the Wet Ingredients

1. In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to form a gel-like consistency.
2. In another bowl, combine the pumpkin puree, melted vegan butter, vegetable oil, plant-based milk, flaxseed mixture, and vanilla extract. Stir until smooth.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the wet ingredients to the dry ingredients, mixing gently.
2. Stir until just combined, being careful not to overmix.

Step 5: Fill the Muffin Cups

1. Use a spoon or small scoop to fill each muffin cup about two-thirds full with batter.

Step 6: Bake the Muffins

1. Place the muffin tin in the preheated oven.
2. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare the Topping

1. In a small bowl, mix the granulated sugar and cinnamon for the topping.
2. Melt the vegan butter in a separate bowl.

Step 8: Coat the Muffins

1. While the muffins are still warm, dip each one in the melted butter.
2. Roll the muffins in the cinnamon-sugar mixture until evenly coated.

Step 9: Serve and Enjoy

1. Allow the muffins to cool slightly before serving.
2. Store any leftovers in an airtight container for up to 3 days.

Nutritional Information

Here’s an approximate breakdown per muffin (based on 24 mini muffins):

Nutrient	Amount
Calories	90
Total Fat	5g
Saturated Fat	1g
Carbohydrates	12g
Sugar	8g
Protein	1g

Tips for Perfect Vegan Doughnut Hole Muffins

• Don’t overmix the batter: Overmixing can lead to dense muffins. Mix until just combined.
• Use fresh spices: Freshly ground spices provide the best flavor.
• Serve fresh: These muffins are best enjoyed warm and fresh, but they can be reheated for a quick treat.
• Customize the topping: Add a pinch of nutmeg or a splash of vanilla to the cinnamon-sugar mixture for extra flavor.
• Experiment with plant-based milk: Different types of plant-based milk can subtly alter the flavor, so feel free to try almond, soy, or oat milk.

FAQs About Vegan Pumpkin Spice Doughnut Hole Muffins

1. Can I use regular butter and milk? Yes, if you’re not strictly vegan, you can substitute regular butter and dairy milk in this recipe.

2. Can I freeze these muffins? Absolutely! Let the muffins cool completely, then freeze them in an airtight container for up to 2 months. Thaw and reheat before serving.

3. What can I use instead of flaxseed? You can substitute the flaxseed with chia seeds or use a store-bought egg replacer.

4. Can I make these muffins gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure it includes xanthan gum for proper texture.

5. Can I add mix-ins? Definitely! Mini chocolate chips, chopped nuts, or dried fruit make great additions to the batter.

6. How do I store leftovers? Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Why These Muffins Are Perfect for Fall

Vegan pumpkin spice doughnut hole muffins are the ultimate fall indulgence. With their soft texture, warm spices, and sweet coating, they capture the essence of autumn in every bite. These muffins are perfect for cozy mornings, gatherings, or simply treating yourself.

Bake Your Vegan Pumpkin Spice Doughnut Hole Muffins Today

Ready to experience the flavors of fall? Gather your ingredients and whip up a batch of these delicious vegan pumpkin spice doughnut hole muffins. Share them with friends, enjoy them with a warm drink, or savor them as a snack. Happy baking!

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