Okay. Let me tell you a true little story. Last week I was scrolling through the Inspo app, where I am rediscovering so many creators that I used to love to follow. Because Instagram is so screwed up, I honest to God have not seen some of the people that I follow in well over a year. Then you forget and don’t even realize you don’t see them anymore- so now for me, getting to see their content has been wonderful and very inspirational. Shameless plug to come check it out, I think you will find it VERY refreshing!
One of those people is Cheryl of Tidy Mom. Because when I saw these muffins (are they really muffins though???) staring at me from the feed and I clicked through to her blog and knew I had to make them. Well, they had to have a little GF/vegan makeover, but the spirit is SO there! Thank you Cheryl!
And again with the true story- these were some of the most EPIC treats we have had in years. Even Pete was like licking his fingers freaking out over them. We all accused each other of eating the last couple. You get the idea.
They truly have the texture of donuts and the glaze is ah-mazing!!! Coco even requested these instead of a birthday cake (I will see what I can do about a hybrid.) All of that is to say that you should make these, they are awesome.
Please excuse the less than perfect pictures which I took with my I-phone (I have never done that before but ce la vie! I had to get to the muffins!!!!)
- 2 ¼ cups Bobs Red Mill Gluten-Free 1:1 flour
- 1 cup packed brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup oat milk (or other non-dairy milk)
- Pumpkin Spice Glaze
- 1 cup powdered sugar
- 2 tablespoons pumpkin puree
- 2 tablespoons melted coconut oil
- 1 tablespoon oat milk (or other non-dairy milk)
- ¼ teaspoon pumpkin spice
- Preheat the oven to 350 degrees and line a 12 muffin tin with paper liners.
- In the bowl of a standing mixer fitted with a whisk, combine all of the dry ingredients. Add the pumpkin puree, the oil and the oat milk and whisk until smooth. Scoop the batter evenly into the 12 muffin tins (they will be quite full.)
- Bake the muffins for 20-22 minutes and then let them cool. Whisk the Pumpkin Spice Glaze in medium bowl until smooth and then dip the muffins in the glaze.
Sounds great but 8teaspoons of sugar per muffin? Have you tried scaling back sugar content
LOL! They are not called donut muffins for nothing! Feel free to give it a try- I would love to hear if they were great with less sugar!
Is this the blue package 1:1 flour, or the red? Blue has xanthan gum and red doesn’t. Thanks!
Blue flour Amanda! Thank you for calling that out!
How big is the can of pumpkin that is suggested to be used in the recipe … How many ounces?
You can use any size can- you just need 1 cup of canned pumpkin plus the 2 tablespoons in the glaze!
I just made these muffins with 3/4 cups brown sugar and no glaze (I want to freeze some and didn’t know how the glaze would hold up after freezing), and they are fantastic! So fluffy and light in texture – you can’t even tell they are gluten free and vegan! Would recommend 🙂
Awesome Rebecca!! Thank you!!
So followed the recipe to a T they taste amazing but the Glaze turned out a Brown color not white. How do you get the icing white when the main ingredient for the icing is Pumkin Puree?
The icing is brown! Ours looked like maple glaze.
I’ve made these lots of times. They turn out perfectly every time. They’re perfect for my husband who has to be gluten, dairy and egg free. Sometimes I have substituted the pumpkin with crushed bananas or homemade apple sauce. Thanks so much for this recipe!
Awesome Rowena! Thank you so much!
Hi Heather,
I made your pumpkin doughnut muffins this morning for my grandson, and family… The flavor was wonderful, and he truly enjoyed every bite! Thank you!
I have a question for you, since I used ingredients I had on hand… Used real organic milk instead of oat milk, & arrowhead Mills all purpose gluten free baking mix, instead of Bob’s red Mill one for one… The texture of the muffins is very dense, I am new to this allergy baking…Are they supposed to be very dense in texture…I welcome any recommendations or advice… We plan on trying it again with your specific mentioned gluten-free 1:1 flower,
To see if there’s a difference… I welcome your recommendations… Thank you
Hi Kathie! All of the different flour blends definitely produce different baked goods. I almost always use Bobs Red mill, but the different between the regular gluten-free baking flour and the 1:1 even produce a really different result! I know it is hard to keep up with- GF baking is definitely tricky! With the Bobs 1:1 the muffins are typically very soft and donut-esque! But all gf baked goods are more dense the next day- I always like to eat it same day!