Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

If you’ve been searching for a cozy, comforting treat that’s both plant-based and bursting with fall flavor, you’ve just hit the jackpot with this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe. I absolutely love how these donuts come out soft and tender, with that perfect pumpkin spice warmth, and that shiny maple glaze on top? Just chef’s kiss magic. Trust me, after you try these, they’ll become a staple for your seasonal gatherings or weekend brunches.

this …

Ingredients You’ll Need

I love that this recipe uses simple pantry staples you probably already have, and the ingredients work together so well to create that tender donut texture without heaviness. Plus, buying pumpkin puree around fall is so easy, but you can even freeze some for later if you buy extra!

• All Purpose Flour: The classic base for a soft donut; you can swap in gluten-free flour if you want to go that route.
• Light Brown Sugar: Adds gentle sweetness and depth that pairs perfectly with pumpkin.
• Baking Powder: The magical leavening agent that gives your donuts that perfect rise.
• Pumpkin Pie Spice: The star of show! If you don’t have this blend, no worries—use cinnamon, ginger, and nutmeg instead.
• Salt: Just a pinch to round out all the flavors.
• Vegan Butter: Melted, adds richness; plant-based oils or applesauce work great for an oil-free twist.
• Pumpkin Puree: Not pumpkin pie filling—pure pumpkin gives moisture and flavor.
• Oat Milk: I love oat milk because it’s creamy and neutral, but any plant milk will do.
• Pure Vanilla Extract: Enhances all the warm flavors and lifts the whole donut.
• Powdered Sugar: For the glaze’s smooth sweetness.
• Pure Maple Syrup: Adds that natural, rich sweetness and signature maple flavor.
• Ground Cinnamon: For a little extra boost of spice in the glaze.

Variations

I love experimenting with this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe, and the best part is how easy it is to tailor it exactly to your taste or dietary needs.

• Gluten-Free Version: I’ve swapped in a gluten-free all-purpose blend with great results. Just be sure to choose one that contains xanthan gum for structure.
• Oil-Free Option: Using unsweetened applesauce instead of vegan butter helps lighten these donuts and keeps them moist.
• Spice Variations: Feel free to bump up the cinnamon or add nutmeg for more depth—I’ve even stirred in a pinch of ground cloves once for a holiday twist that my family adored.
• Glaze Alternatives: If you want something less sugary, just dust with cinnamon sugar or try a simple lemon glaze instead.

How to Make Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl. This step is key for even distribution of the spices and leavening so your donuts bake up perfectly every time. I like to do a quick taste test here—that cinnamon and pumpkin pie spice combo smells amazing and gets me so excited for what’s next!

Step 2: Combine the Wet Ingredients

In a separate bowl, mix the melted vegan butter, pumpkin puree, oat milk, and vanilla extract. I learned that using melted vegan butter keeps the batter moist but still structured—don’t pour it in hot or you might scramble your batter. Just warm enough to melt, then add.

Step 3: Bring It All Together

Pour the wet ingredients into the dry mix and fold gently with a large spoon. You want everything combined but be careful not to overmix — a few small lumps are perfectly fine. Overmixing can lead to tougher donuts, and nobody needs that.

Step 4: Fill Your Donut Pan

Spray your donut pan generously with non-stick spray. I discovered that using a piping bag (or a large zip-top bag with the corner cut off) makes filling those donut wells so much cleaner and quicker. Spoon the batter just to the top of each cavity—don’t overfill, or the batter might overflow while baking.

Step 5: Bake Until Just Right

Bake in a 350°F oven for 10-12 minutes, watching for golden edges and a springy touch test to know they’re done. Every oven is a little different, so start checking around 10 minutes. You’ll smell that wonderful pumpkin spice as they bake—it’s the best kitchen aroma ever!

Step 6: Prepare Your Cinnamon Maple Glaze

While the donuts cool just slightly, whisk together the powdered sugar, maple syrup, and ground cinnamon in a medium bowl. Add oat milk a teaspoon at a time until your glaze reaches your desired consistency. I prefer mine like runny corn syrup—it coats beautifully but isn’t too thick. It’s okay if you want it thicker—then just spoon it over instead of dipping.

Step 7: Glaze and Enjoy

Dip your warm, but not scorching-hot, donuts into the glaze, letting any extra drip off. Place them on a wire rack over parchment to catch drips. I love eating them right away for a gooey glaze experience, but waiting 15-20 minutes lets the glaze set for a prettier finish. Either way, yum!

How to Serve Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Garnishes

I like to keep it simple with these donuts—sometimes just a dusting of extra cinnamon on top, or chopped toasted pecans for crunch. Lately, I’ve been adding a sprinkle of flaky sea salt to the glaze for a sweet-salty surprise that my family can’t get enough of.

Side Dishes

These donuts pair wonderfully with warm spiced apple cider or a rich cup of coffee. For brunch, I like serving them alongside a fresh fruit salad or vegan yogurt topped with granola to balance the sweetness.

Creative Ways to Present

For special gatherings, I’ve arranged these Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe stacked on a rustic wooden board with autumn leaves and mini pumpkins around for a festive touch. You can also drizzle extra glaze in decorative swirls and add edible flowers or chopped pistachios for a colorful, gourmet vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container at room temperature, layered with parchment paper so they don’t stick together. They usually stay good for 2 days before you start noticing slight dryness. If you want them fresh longer, refrigeration works but can dry them out faster.

Freezing

Freezing these donuts is a lifesaver! I freeze unglazed donuts individually on a baking sheet, then transfer them to a zip-top bag. When you’re ready, thaw at room temp and dip in fresh glaze. The texture holds up really well, and it’s a huge time saver.

Reheating

A quick zap in the microwave for about 10 seconds revives their softness perfectly. Just be careful not to overheat or they become rubbery. If you like your glaze gooey, warm the glazed donut for a few seconds—deliciously melty!

FAQs

Final Thoughts

This Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe is one of those cozy, feel-good bakes that I keep coming back to every fall. It’s simple enough to whip up on a weeknight but special enough to wow friends and family. I hope you enjoy making (and eating!) these as much as I do—because once you taste that first bite, you’ll understand why it’s become my pumpkin season obsession. Give it a try, and let me know how your kitchen fills with that cinnamon maple goodness!

Print