For a richer flavor, consider using brown sugar instead of white sugar. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Vegan Sugar and Spice Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING9 People
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VIEWS1
Delight in these exquisitely spiced muffins, a testament to vegan baking that sacrifices none of the flavor or texture. A symphony of warm spices and sweet indulgence, perfect for a cozy breakfast or a delightful afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium264 mg
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Sugar19 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. (5 minutes)
02
Step
2 mins
In a small bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. (2 minutes)
03
Step
5 mins
In a separate bowl, whisk together the sugar, avocado oil, and aquafaba until the sugar is well dissolved. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
04
Step
3 mins
Spoon the batter into the prepared muffin tin, filling each cup about halfway full. (3 minutes)
05
Step
20 mins
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 20 minutes. (20 minutes)
06
Step
7 mins
While the muffins are baking, combine the remaining sugar and cinnamon in a shallow dish. Once the muffins are out of the oven, remove them from the tin and dip each one in the melted vegan margarine, then roll in the cinnamon-sugar mixture to coat. (7 minutes)
07
Step
2 mins
Serve warm and enjoy! (2 minutes)
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