Easy Homemade baked cinnamon sugar donut pop ’ems are refined sugar free. Make these for weekend breakfast, after-school snacks, and they are always welcome on a party buffet table.
Cinnamon Sugar Donut Pop ’ems
Even though these are baked donuts, they look like mini doughnuts from everyone’s favorite DD. This sugar donut pop ’ems recipe is just a twist on the ever popular sugar donut muffin recipe that everyone in blogsphere loves.
I wanted to make the donuts more of a snack for during the week. I like to be able to take out just a few of them from the freezer to take to school for a snack. How about when you are looking for something to snack on with your coffee or tea, you can just take a couple from the freezer and enjoy. This works for us, since there are days when everyone is too busy to stop for snacking, and there is always something to grab at the last minute when running out the door.
Making these little donut ‘holes’ or pop ’ems for game day snacks, or place them on a dessert buffet is also a great idea. At parties it’s nice to have small bites to taste so you can enjoy all the other goodies as well.
This recipe is adapted to fit our recent dietary changes. There is no refined white sugar and I use half white flour and half white whole wheat flour. My sugar substitute of choice is Monk Fruit and coconut sugar. I add coconut sugar when a recipe calls for brown sugar and I use Monk Fruit in place of granulated sugar.
Of course you can always use your preferred sugar alternative. It will not affect the recipe except maybe for the taste, since various sweeteners have different levels of sweetness. However, the mini donut pop’ems will still be pop’ems.
Cinnamon Sugar Donut Pop ’ems
An Easy Homemade Cinnamon Sugar [“pop ’ems”] you can make any time for breakfast, snacks or add to a buffet for any party. This recipe was adapted from Lauren’s recipe at www.coffeemuffins.com
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 2 dz.
- Cuisine: Muffins
- 3/4 cup coconut sugar
- 1 large egg
- 3/4 cup AP flour
- 3/4 cup Whole Wheat Pastry Flour
- 1/4 tsp. salt
- 1/8 tsp. nutmeg
- 1/4 cup avocado oil
- 3/4 cup milk (low fat is fine)
- 1 tsp. vanilla extract
- 1/2 cup Monk Fruit sugar + 3 TBLS. cinnamon
- 3 TBLS. butter melted
- Preheat oven to 350 degrees. Lightly grease both sides of the cake pop pans.
- In large bowl beat together the coconut sugar and egg until light in color.
- In a small bowl whisk together the flour, baking powder, salt and nutmeg. Pour this into the egg mixture and stir well to combine. Add in the oil, milk and vanilla extract and mix gently until all the flour is incorporated.
- Using a small cookie scoop add the batter to the cake pop pans.
- Bake for 11 minutes or until an inserted toothpick comes out clean.
- Melt butter and set aside. In a small plastic bag mix the sugar and cinnamon.
- When Muffins are baked dip the muffin pops in the butter and immediately drop them in the bag with the sugar. Shake well to cover.
This recipe was adapted from Lauren’s recipe at www.coffeemuffins.com
I have a donut hole pan which makes 12 donut holes. I made 2 batches to use up the batter. Since the prep for the sugar donut pop ’ems is quick and the bake time for the donut holes is only 11 minutes you can be done in way less than 45 minutes, including clean up.
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