Pink Mini Vegan Donut Muffins

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 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)
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)
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