Why I Love My Mini-Muffin Pan {Vegan Cinnamon Doughnuts}
Mini desserts. Bite-sized “sometimes” foods. Travel-sized snacks.
All great reasons to love your mini-muffin pan. You’ve seen me use one before to make these gluten-free chocolate muffins, these orange cardamom tea cakes, and my personal favorite, dan tat.
One thing’s for sure: You’ll be seeing this mini muffin pan again. Like next week. Perhaps even twice.
Excited? I know I am.
These whole grain vegan cinnamon doughnuts are like muffins in appearance, but once you take a bite, you’ll think you’re tasting a mini-doughnut, only without the greasiness of a deep-fried pastry. This recipe is infinitely adaptable: Add cocoa powder for chocolate doughnuts, or replace the almond milk with apple cider for apple cinnamon doughnuts. And let me know how it goes!
Because I always have to stack my mini-muffin pan goods:
Whole Grain Vegan Cinnamon Doughnuts
 Prep Time: 10 minutes
 Cook Time: 8-10 minutes
 Keywords: bake dessert vegan fall
Ingredients (20 mini doughnuts)
Doughnuts
- 5 tablespoons coconut oil, room temperature
- ½ cup sugar
- 1 tablespoon ground chia seeds or flax seed, mixed with 3 tablespoons warm water
- ½ cup almond milk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1½ cups white whole wheat flour
Cinnamon Sugar
- ¼ cup coconut oil, melted
- 1/3 cup sugar
- ½ teaspoon cinnamon
Instructions
Preheat oven to 325 degrees F. Cream coconut oil and sugar for 2 minutes. Add chia seed/flax seed mixture, almond milk, and vanilla. Stir well. Mix in baking powder. Add flour and stir until just combined.
Use coconut oil to grease mini muffin pan. Fill cups about 1/2 full. Bake for 8-10 minutes, or until tops are set. Allow to cool in pan for 2 minutes before removing.
Combine sugar and cinnamon for topping. Dip doughnuts in melted coconut oil, then roll in cinnamon-sugar. Serve warm or at room temperature.
Have a great weekend!
ohh these are dangerous around me.
Mini desserts, bite-sized foods and travel-sized snacks are also my favorites! I love cute little things! My goodness, these whole grain vegan cinnamon doughnuts look phenomenal topped with cinnamon sugar. Love this, you’re amazing, Jessie! <3
Ohhhh I want a mini muffin pan too now so I can try these! Will this work in a regular cupcake pan? Or are the holes too big and the dough will remain raw inside?
Hi Christa! The recipe should work with a regular cupcake pan if you bake for about 18-20 minutes. Let me know if you try it! 🙂
Love it! This seems perfect for fall 🙂
Oh my, you’ve outdone yourself this time Jessie!! I’m salivating over here, big time. And you didn’t even need a special donut pan?! This is just brilliant. I’ve been looking for ways to use my coconut oil…but I don’t have a mini muffin pan. Could I use a regular size muffin pan?? What do you think?
Oh wait, I just read that someone had the same question above…haha, ok, I’m trying this today!!!
Haha! 😛
These look sooo good!
I bet the cinnamon sugar just takes these over the top! 🙂
Oh…these are so cute and I definitely love mini treats! okay, now, I better dig out my mini muffin pan to make these cuties.
I have a mini-muffin pan I have only used once and now you are totally inspiring me to bring it out and start baking. These are soooo perfect to take as a hostess gift for a dinner party next week, thank you for posting!