Name: Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 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; 1 1/2 cups powdered sugar; 4 tablespoons pure maple syrup; 1 teaspoon ground cinnamon; 2-4 tablespoons oat milk

Jump to Recipe· 4.6 from 3 reviews

If you’re craving a cozy, fall-inspired treat that’s both indulgent and plant-based, you’re going to love this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe. Seriously, these donuts bake up tender and perfectly spiced, and the cinnamon maple glaze on top? It’s like autumn in every bite. I’ve made these countless times for family gatherings and casual mornings alike, and they never disappoint. Stick around—I’ll walk you through everything so you can nail them at home, even if you’re new to vegan baking.

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Why This Recipe Works

Perfect Balance of Moisture and Spice: Pumpkin puree brings natural moistness while the pumpkin pie spice mix adds warm autumn flavors.
Simple, Accessible Ingredients: You won’t need fancy pantry staples—just everyday vegan-friendly basics.
Easy to Make at Home: No deep frying here—these donuts bake in the oven, making cleanup a breeze.
Glaze Adds a Sweet, Cinnamon Kiss: The cinnamon maple glaze perfectly complements the soft donuts with ease and flavor.

Vegan Pumpkin Donuts with Cinnamon Maple Glaze, vegan fall donuts, pumpkin spice vegan donuts, homemade vegan pumpkin donuts, plant-based pumpkin breakfast treats - The image shows a group of eight round donuts with a hole in the middle, all covered in a light brown glaze that looks smooth and shiny with a slightly textured surface. The donuts are placed on a metal cooling rack that has silver, straight bars running horizontally and vertically. The background features a white marbled texture. The lighting highlights the glossy glaze on the donuts, and the focus is sharp, showing the small details of the surface of the glaze and the soft texture of the donuts. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe brings together ingredients that create a tender crumb, moist texture, and that irresistible pumpkin spice flavor we all adore. Plus, everything is easy to find at any grocery store, which makes this a fail-proof recipe whenever those autumn donut cravings hit.

All-purpose flour: Gives structure to the donuts, yielding a soft yet sturdy crumb perfect for baking.
Light brown sugar: Adds natural sweetness and a subtle molasses flavor that enhances the pumpkin.
Baking powder: Helps the donuts rise and get fluffy without eggs.
Pumpkin pie spice: A warming mix of cinnamon, nutmeg, and ginger that gives the donuts their signature seasonal taste.
Salt: Balances sweetness and amplifies all the flavors.
Melted vegan butter: Adds rich moisture and helps create that tender texture; you can substitute with neutral oils if you prefer.
Pumpkin puree: The star ingredient—moist, flavorful, and perfect for vegan baking.
Oat milk: Keeps the batter smooth and adds a mild sweetness;
Pure vanilla extract: Rounds out the flavors with a lovely depth.
Powdered sugar (for glaze): Provides sweetness and the perfect texture for the glaze.
Pure maple syrup: Adds natural sweetness with that unmistakable maple flavor.
Ground cinnamon (for glaze): Echoes the spice in the donuts for a harmonious top layer.
Additional oat milk: Used to adjust the glaze consistency so it’s just right—think pourable but not runny.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe is how easy it is to make it your own. Whether you want them a bit spicier, oil-free, or gluten-free, the recipe adapts beautifully to your needs.

Gluten-Free: I’ve swapped the all-purpose flour for a quality gluten-free blend and still got great texture—just be sure the blend includes xanthan gum for binding.
Oil-Free Version: Try replacing melted vegan butter with unsweetened applesauce or plain vegan yogurt for a lighter, healthier option.
Spice Customization: Don’t have pumpkin pie spice? No worries—I mix cinnamon, ground ginger, and nutmeg myself and get a lovely balance every time.
Glaze Thickness: If you prefer a thicker glaze to drizzle on top rather than dip, just use less oat milk or add more powdered sugar until it’s spoonable.

Step-by-Step: How I Make Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Step 1: Prepping the Batter with Love

Start by preheating your oven to 350°F and giving your donut pan a good spray with non-stick spray—trust me, this is key to easy donut removal! In a large bowl, whisk together your dry ingredients: all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt. Then pour in the melted vegan butter, pumpkin puree, oat milk, and vanilla. Mix it all up with a large spoon until you have a smooth, slightly thick batter. If you’ve ever dealt with overly runny donut batter, you’ll appreciate how this one holds its shape beautifully.

Step 2: Filling Your Donut Pan

I find that spooning batter straight into the pan works fine, but if you want to be extra neat (less batter on the edges = prettier donuts), use a piping bag or even a zip-top bag with the corner snipped off. Fill each cavity almost to the top—but be careful not to overfill unless you want your donuts to overflow a bit—that mess is avoidable, I promise!

Step 3: Baking to Perfection

Pop the pan into the oven and bake for 10-12 minutes. The magic moment to pull them out? When the edges turn a light golden brown and the donuts bounce back gently when you press them. Ovens vary, so keep an eye, especially the first time you try this recipe. Once baked, give them about 5 minutes to cool so they hold their shape when glazing.

Step 4: Whipping Up the Cinnamon Maple Glaze

While your donuts are cooling, whisk together powdered sugar, maple syrup, ground cinnamon, and oat milk in a medium bowl. Add oat milk gradually—start with 2 tablespoons and add more little by little until the glaze is just pourable, similar to corn syrup consistency. The first time I made these, I made the glaze too thick and scooped it on top; both ways taste great, but dipping warm donuts is a game-changer.

Step 5: Glazing and Enjoying

Here’s the fun part: dip each donut quickly into the glaze, letting any excess drip off before setting it on a wire rack lined with parchment paper. I sometimes set a plate underneath to catch drips so cleanup is easy. If you’re like me and a impatient donut lover, you’ll dig in right away. But if you give the glaze about 15 minutes to harden a bit, it sets into a lovely slightly crisp finish.

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Pro Tips for Making Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Use Room Temperature Ingredients: This ensures your batter mixes evenly and the donuts bake up tender without lumps.
Don’t Overmix: When combining wet and dry ingredients, stop once just combined to keep donuts fluffy, not tough.
Check Donuts Early: Ovens run hot sometimes, so start looking at 10 minutes to avoid dry, overbaked donuts.
Dip While Warm: Glazing the donuts when they’ve cooled only slightly helps the glaze stick without melting right off.

How to Serve Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Garnishes

I like to sprinkle a little extra cinnamon or nutmeg on top of the glaze for that extra pop of spice and visual appeal. Sometimes, I also add chopped toasted pecans or a tiny pinch of flaky sea salt to contrast the sweetness. These little touches elevate the experience and make the donuts look irresistible on your kitchen table or breakfast spread.

Side Dishes

These donuts pair beautifully with a cozy hot beverage—think pumpkin spice latte, chai tea, or just a strong black coffee. For a more filling brunch, I sometimes serve them alongside fresh fruit or a bowl of creamy dairy-free yogurt topped with granola. The balance of sweet, spiced donuts and fresh sides is just right.

Creative Ways to Present

For fall parties, I like arranging these donuts on a rustic wooden board with sprigs of fresh rosemary and cinnamon sticks scattered around for that autumn vibe. Another idea: stack them on a cake stand and drizzle extra glaze on top just before serving. It impresses guests and makes the table instantly festive.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container at room temperature for up to 2 days. If you want to keep the glaze from getting sticky, place parchment paper between layers. For me, freshly glazed donuts are best enjoyed within 24 hours, but they’re still lovely a day or two later.

Freezing

These Vegan Pumpkin Donuts freeze beautifully! I let them cool and glaze, then freeze individually on a baking sheet before transferring to a sealed bag. When you’re ready, thaw at room temperature or warm gently in the oven. Perfect for making ahead of a big brunch.

Reheating

To bring back that fresh-baked feel, I pop my frozen or stored donuts in a 300°F oven for about 5 minutes. This warms them through without melting the glaze too much. Avoid microwaving as the glaze can get sticky and the texture changes.

FAQs

Can I make these donuts gluten-free?

Absolutely! Simply swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture may be slightly different but still delicious and moist.
Do I have to use vegan butter?

Nope! You can substitute melted vegan butter with neutral oils like canola or melted coconut oil. For an oil-free option, unsweetened applesauce or plain vegan yogurt works well to keep donuts moist.
What if I don’t have pumpkin pie spice?

No worries—mix 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon nutmeg to create your own pumpkin pie spice blend. It’s super simple and just as flavorful.
How do I know when the donuts are done baking?

The donuts are ready when the edges start to turn slightly browned and they spring back when gently pressed. Usually, that’s around 10-12 minutes in a 350°F oven, but ovens vary so start checking at 10 minutes.
Can I use a different kind of milk?

You sure can! Oat milk works great for its creamy texture, but any non-dairy milk like almond, soy, or cashew will do. Just choose an unsweetened variety to control the sweetness.

Final Thoughts

Honestly, this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe has become one of my favorite go-to treats every fall season. They’re so comforting, easy to whip up, and perfect for sharing–or not, no judgment here! I hope you’ll give them a try and maybe even make them your own with the tweaks I shared. Nothing beats the smell of pumpkin and cinnamon filling the kitchen while you bake. Enjoy every bite—you deserve it.