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.


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
1⁄2 cup
dairy-free milk (we used oat milk)
1 cup
all purpose flour
1 teaspoon
Baking Powder
1⁄4 teaspoon
1 1⁄2 teaspoon
pink dragonfruit powder (aka pitaya powder, optional)
1 cup
Powdered Sugar
1 1⁄2 tablespoon
dairy-free milk
1 tablespoon
Maple Syrup
1⁄2 teaspoon
1⁄2 teaspoon
pink dragonfruit powder (aka pitaya powder, optional)
2 tablespoons
sprinkles (of choice)


adapted from this recipe


  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