Pink Mini Vegan Donut Muffins

Pink Mini Vegan Donut Muffins -- perfectly bite-sized, naturally-colored pink muffins that come together quickly in one bowl and happen to taste exactly like homemade cake donut holes.

Hey hey, lovelies. Em from The Pig & Quill here, and today I’m sharing a recipe that I am so beyond excited about -- one, because they’re stinkin’ cute, and two, because they’re extraordinarily easy and so. freaking. good.

Obviously, the world’s a bit...different, let’s say, than the last time I popped into this space to talk about these Pan Fried Singapore Rice Noodles (which we’ve still been making almost weekly since the quarantine -- they’re made with easy-to-source ingredients and have the benefit of tasting like takeout), and even though we’ve adjusted to this new normal over the past month, there are some experiences that we’re still navigating in a time of sheltering in place.

Like, uhhh, birthdays.

vegan pink donut muffins with frosting

Next week is our Lana-bug’s birthday, and we’re doing our best to celebrate her in a big way while still upholding the safety protocols of our county. So we’ll be hanging, unsurprisingly, at home. She’s already requested waffles for breakfast (most likely Kelly’s Sweet Potato Waffles with whipped cream and sprinkles, of course), followed by acai bowls for lunch, and homemade pizza for dinner. (We’ve been making Leigh Ann’s easy pizza dough weekly -- it’s nearly foolproof and has so much flavor. She even came up with a yeast-free version since baking yeast has been tricky to find in many places. Anyway...) And for dessert -- well. She was very specific. Ice cream on a cone, and...

...pink donuts without holes.

Evidently, this is age almost-five, folks.

kid-friendly pink donut muffins saved for web

Fortunately, I recalled a recipe that Chris and I used to bake up all the time in college for easy little homemade donut muffins -- literally, a not-too-sweet muffin that packs all the flavor and texture of a classic cake donut with seriously minimal time and ingredients involved. I remembered that the muffins we made were eggless, and a short Google search later, I had a recipe that seemed darned familiar as a jumping off point. This one, in fact. To make them really nail the holeless donut game, I amped up the nutmeg even a bit more -- it’s the strangely key ingredient that makes them taste distinctly like donuts, and, oddly enough, not overtly like nutmeg -- and glazed them in an unapologetically festive glaze naturally colored with dragon fruit powder. And, just to make things feel even more celebratory for our discriminating peanut, I went all out and made the muffins pink, too. Optional, of course -- in fact, I made a few without it so you could see the difference -- but pretty dang fun.

vegan mini donut muffins in pan

pink pitaya vegan frosting

And there you have it, folks. Pink mini donut muffins, birthday-worthy glaze, zero holes.

cute mini donut muffins for birthdays

Oh, and did I mention they’re vegan? Yep. Since the recipe is already eggless, swapping in a plant-based milk and dairy-free butter is really no big deal. The donut muffins still come out tender and cakey and you can feel just a wee bit better about popping one (or two. or seven…) while you online shop for what has turned out to be a particularly non-existent Elsa coronation dress at the eleventh hour. As one does.

Oy.

Stay safe and well, friends.

Cheers,

Em

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And if you want another delicious vegan dessert, check out Kelly's carrot cake bars:

Pink Mini Vegan Donut Muffins

Description

Pink Mini Vegan Donut Muffins -- perfectly bite-sized, naturally-colored pink muffins that come together quickly in one bowl and happen to taste exactly like homemade cake donut holes.

Ingredients

   
---FOR THE MUFFINS---
1⁄2 cup
white sugar
1⁄4 cup
plant-based butter (melted)
1 teaspoon
fresh grated nutmeg (or sub 1/2 tsp ground)
1 teaspoon
Vanilla
1⁄2 cup
dairy-free milk (we used oat milk)
1 cup
all purpose flour
1 teaspoon
Baking Powder
1⁄4 teaspoon
Salt
1 1⁄2 teaspoon
pink dragonfruit powder (aka pitaya powder, optional)
   
---FOR THE GLAZE---
1 cup
Powdered Sugar
1 1⁄2 tablespoon
dairy-free milk
1 tablespoon
Maple Syrup
1⁄2 teaspoon
Vanilla
1⁄2 teaspoon
pink dragonfruit powder (aka pitaya powder, optional)
   
---FOR TOPPING---
2 tablespoons
sprinkles (of choice)

Notes

adapted from this recipe

Instructions

  1. Preheat oven to 375F. Prepare a mini muffin tin with 18 liners.
  2. In a large bowl, mix together sugar, melted butter, nutmeg and vanilla until well combined. Mix in plant-based milk, then add flour, baking powder, salt and dragon fruit powder (if using).
  3. Fill cups about ⅔ with batter. Bake 12-15 mins, or until an inserted toothpick comes out clean. Remove muffins to a cooling rack and cool completely.
  4. Whisk all glaze ingredients together until smooth; mixture should form a thick ribbon when drizzled back into the bowl (if it’s too stiff, add a wee bit more milk; if it’s too thin, add more powdered sugar). Set aside, covered, until ready to use.
  5. When muffins are completely cool, dip them into glaze and top with sprinkles. Allow glaze to set slightly before serving. Enjoy.

Yields 18 Mini Muffins