Description
These Vegan Pumpkin Donuts are soft, moist, and packed with seasonal pumpkin flavor and warm spices. Naturally dairy-free and made with oat milk and vegan butter, they’re topped with a sweet cinnamon maple glaze that perfectly complements the spiced donut base. Easy to bake and perfect for fall, these donuts are great for breakfast or a cozy snack.
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and spray a donut pan evenly with non-stick spray to ensure easy donut removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt to evenly distribute the ingredients.
- Add Wet Ingredients: Pour in the melted vegan butter, pumpkin puree, oat milk, and vanilla extract. Mix everything well with a large spoon until the batter is fully combined and smooth.
- Fill Donut Pan: Spoon the batter into the prepared donut pan cavities almost to the top, or use a piping bag to fill for less mess and a neater appearance.
- Bake Donuts: Place the pan in the oven and bake for 12 minutes or until the edges turn slightly brown and the donuts spring back when gently pressed. Baking time may vary depending on your donut pan size.
- Make Maple Glaze: In a medium bowl, whisk together powdered sugar, pure maple syrup, ground cinnamon, and 2 tablespoons oat milk. Add oat milk gradually, one tablespoon at a time, until the glaze reaches a smooth, runny consistency similar to corn syrup.
- Glaze Donuts: Once the donuts have slightly cooled, dip the tops into the cinnamon maple glaze. Place them on a wire rack lined with parchment paper to catch any drips.
- Set Glaze and Serve: Enjoy the donuts immediately for a gooey glaze or allow the glaze to harden for about 15 minutes before serving for a firmer finish.
Notes
- Gluten free option: Substitute gluten free all purpose flour mix for the regular flour to make these donuts gluten free.
- Oil substitute: Use any neutral flavored oil instead of vegan butter, or try applesauce or plain vegan yogurt for an oil-free version.
- Homemade pumpkin pie spice: If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon nutmeg as a substitute.
- Ensure donuts cool slightly before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
