(Vegan) Cinnamon Sugar Doughnut Muffins

March 3, 2014 by Ashley Manila 96 Comments

These Fluffy Vegan Cinnamon Sugar Doughnut Muffins are sweet and delicious! This easy vegan muffin recipe is perfect for breakfast or as an after-school snack.

Vegan Muffins

Hello, dearhearts! How was your weekend? Mine was good, simple and – besides the whole breaking my foot thing (!!!) – pretty relaxing. Watched The Oscars last night and that was really fun. I don’t normally get too excited for award shows, or stay up past my bedtime to watch the WHOLE thing, but made an exception last night. Although I’m certainly paying for it today, seeing the insanely talented and ever so kooky Matthew McConaughey win big made it completely worth while. If you haven’t seen Dallas Buyers Club (Or True detective!!!), I highly suggest feasting your eyes on those asap!

Vegan Cinnamon Muffins

Alright. Now that we’re all caught up, let’s talk about feasting on something else… like these muffins! These sweet little cinnamon sugar doughnut muffins are effortlessly vegan, and boast some whole wheat flour too! Facts like these make me more than happy to grab a muffin in the morning and call it breakfast.

The flavor of these muffins is definitely heavy on the cinnamon side, but the apple sauce – which helps keep things nice and moist – does slightly shine through, giving the taste a perfect balance between the two. They’re kind of like an apple cider doughnut, but in vegan muffin form. They’re also a great friend to a cup of coffee! Which is where I’m headed right now. Coffee and muffin time, peoples! Let’s do this 🙂 xoxo

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. ♥

Easy Vegan Muffins

Maple Pecan Banana Muffins (Vegan)

(Vegan) Cinnamon Sugar Doughnut Muffins

Ashley Manila

These Fluffy Vegan Cinnamon Sugar Doughnut Muffins are perfect for breakfast or as an after-school treat!

4.85 from 13 votes

PRINT RECIPE PIN RECIPE

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 1 dozen

Ingredients

For the muffins:

1 cup all purpose flour
3/4 whole wheat flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 ounces applesauce (unsweetened)
4 ounces almond milk
4 ounces olive oil (you may use canola or coconut if you prefer)
2 tablespoons maple syrup

For the topping:

2 tablespoons sugar
1 teaspoon cinnamon

Glaze (optional):

1/2 cup confectioners' sugar
2 teaspoons almond milk, more if needed

Instructions

Preheat oven to 400 (F). Grease or line muffin tray, set aside.
In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.
Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.

Glaze:

In a small bowl, combine the ingredients until smooth. Drizzle over muffins.

Notes

I make these muffins often and updated the photos in this post 4/22/2016

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

8K Shares

Chocolate Chip Coconut Muffins

Breakfast

Pumpkin Coffee Cake Muffins

Candy

Vegan Chocolate Chip Cookie Dough Truffles

Breakfast

Bakery-Style Pumpkin Muffins with Pecans and Chocolate Chunks

Blueberry Recipes

Ultra Moist Banana Blueberry Muffins

Reader Interactions

Comments

Sharan says
May 18, 2023 at 1:56 am

Really good! I used who le wheat pastry flour and extra applesauce in place of oil. Delicious. They were cool but drizzle ran off of cinnamon topping but still very good. Will try with apples cut up next time. Yum.
See Also
How I Lost 67 Pounds
Reply
Brigitte says
November 9, 2021 at 8:36 pm

WoW the bomb !!
I had a compote of mixed Concord grapes and apples , I added 1 tsp pumpkin spice , fresh nutmeg , clove and 1/3 cup of raisins . I only used 1/3 cup of palm sugar and only 1/2 table spoon of the cinnamon sugar . It was perfect next time I can even reduce the palm sugar to 1/4 cup no need for 3/4 cup for me . They didn’t rise much and the mixe was thin is it normal I added probably 1/3 cup more flour . The texture is so so good amazing . Thank you
Reply
Laura says
December 17, 2020 at 3:27 pm

Love these. I blend 2 old apples up instead of using applesauce. Also, I use canola oil, and I don’t put the glaze on or maple syrup in it. Turned out great. The first time I made this recipe I made them as jumbo muffins and baked them 25 minutes.
I also don’t use all of the cinnamon sugar topping, I’m not sure if all of it is supposed to be used?
Trying this recipe out for the second time right now but I did 1 cup WW and 3/4 cup AP flour. Also reduced the sugar to 1/2 cup. We’ll see how it goes!
This will definitely be a go to recipe in my house.
Reply
Hollie Davies says
November 7, 2020 at 12:34 pm

Heya these look amazing i want to have a go at baking these but im in the uk and i cant find unsweetened applesauce other than baby food pouches, can i sub it for a flax egg?
Reply
Krista says
May 3, 2020 at 7:47 pm

I made these today and they were awesome! Made our house smell delicious. I added pure bourbon vanilla extract to the muffin dough and the glaze and it turned out awesome! I also used buckwheat flour instead of wheat flour and it turned out awesome. 10/10.
Reply
Alaina says
April 27, 2019 at 6:28 pm

These came out great! It was my first time making vegan muffins. I didn’t have apple sauce on hand so I made my own, it only came to half the amount needed so I used canola oil for the rest. I used all brown sugar and left out the maple syrup. I also used all AP flour. These were super light and fluffy and the cinnamon sugar on top made for a nice crust. Both of my (also non vegan) brothers said these were their favorite muffins out of all the ones I’ve made!! (And I bake a lot lol)
Reply
Colleen says
April 14, 2019 at 3:59 pm

These are soooo good! They’re light and fluffy and beautifully flavored. I used mostly oat flour, because that’s what I had, and they turned out great. They do need to rest after taking them out of the oven (I dropped a pan as I took them out, and the two muffins in it flattened). Will definitely make again!
Reply
KAM511 says
January 15, 2019 at 7:05 am

I really want to make these but I do not have maple syrup. Can I use regular syrup instead? Or any other substitute that you know of?
Reply
- Alaina says
  April 27, 2019 at 6:29 pm
  
  I used two more tablespoons of brown sugar instead of the maple syrup
  Reply
Denise Whitacre says
December 29, 2018 at 7:59 am

This recipe is perfect: Easy; fast; and very tasty. I was worried, after reading a FEW of the comments, that maybe the muffins would not turn out well, or that they would not tast as good as so many people raved that they did. Those folks were right— the muffins are phenomenal, period. It is truly a fool-proof recipe; and because there is no blending, or electric mixer, or flax egg to deal with, they also are enjoyable to make! Thank you for this recipe. I will use it all the time now!
Reply
Danielle says
September 30, 2018 at 4:46 pm

Am I missing something? It looks like there’s some type of icing on them but there’s no description for how to make the icing or the ingredients involved.
Reply
- Amy says
  February 7, 2019 at 3:08 pm
  
  And, it seems like there is a resistance to answering the dozen people that have asked about the icing. *eye roll*
  Reply