Description

These vegan pumpkin donuts are a deliciously spiced treat perfect for fall or any time you crave a moist, flavorful donut without eggs or dairy. Made with pumpkin puree and warm pumpkin pie spice, these baked donuts are topped with a luscious cinnamon maple glaze that adds a perfect sweet finish. They are easy to prepare, baked in the oven, and can be made gluten-free or oil-free with simple substitutions.

Ingredients

Scale

Pumpkin Donuts

2 cups all purpose flour
1 cup light brown sugar, packed
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup melted vegan butter
1 cup pumpkin puree
1/2 cup oat milk
2 teaspoons pure vanilla extract

Cinnamon Maple Glaze

1 1/2 cups powdered sugar
4 tablespoons pure maple syrup
1 teaspoon ground cinnamon
2-4 tablespoons oat milk

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350 degrees F and spray a donut pan with non-stick spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together flour, light brown sugar, baking powder, pumpkin pie spice, and salt until evenly combined.
Add Wet Ingredients: Pour in the melted vegan butter, pumpkin puree, oat milk, and vanilla extract. Mix well with a large spoon until the batter is smooth and well combined.
Fill Donut Pan: Spoon the batter into the donut pan cavities to the top, or use a piping bag to fill each cavity neatly and minimize mess.
Bake Donuts: Place the pan into the preheated oven and bake for 10-12 minutes, or until edges are slightly browned and the donuts spring back to the touch. Baking time may vary slightly based on donut pan size.
Prepare Maple Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, ground cinnamon, and 2 tablespoons oat milk. Add more oat milk 1 teaspoon at a time if the glaze is too thick, until it reaches a runny syrup consistency or thicker if preferred.
Glaze Donuts: Dip the slightly cooled donuts into the glaze, then place them on a wire rack lined with parchment paper to catch drips. Serve immediately for a soft glaze or let set about 15 minutes for a firmer glaze coating.

Notes

For gluten-free version, substitute the all purpose flour with a gluten-free all purpose flour mix.
You can replace melted vegan butter with any neutral flavored oil or use applesauce/plain vegan yogurt for an oil-free option.
If you don’t have pumpkin pie spice, substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon nutmeg for similar flavor.

Nutrition

Serving Size: 1 donut
Calories: 180
Sugar: 15g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg