01 Oct Mini Pumpkin Doughnut Muffins

Mini Pumpkin Doughnut Muffins

It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.

Mini Pumpkin Doughnut Muffins

It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.

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Course Dessert, Snack

Servings 3

Ingredients

  

• 2 large eggs
• 2 tablespoons oil
• ¾ cup water
• 1 box Simple Mills Pumpkin Muffin & Bread Mix
• ¼ cup coconut sugar
• 1 tablespoon ground cinnamon

Instructions

 

• Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
• Mix together wet ingredients.
• Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
• Pour batter into muffin tins.
• Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
• While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
• As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.
• Enjoy!

Keyword dessert, doughnuts, muffins, pumpkin, snack, vegetarian

Recipe Provided by INFRA