Description
These Vegan Pumpkin Donuts are moist, flavorful, and make the perfect autumn treat. Baked to perfection and topped with a sweet cinnamon maple glaze, they are easy to prepare and entirely plant-based, making them a delightful snack or dessert for any occasion.
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 the oven to 350 degrees F and spray a donut pan with non-stick spray to ensure easy removal of the donuts after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt until well combined.
- Combine Wet Ingredients: Add the melted vegan butter, pumpkin puree, oat milk, and pure vanilla extract to the dry ingredients. Mix thoroughly with a large spoon until the batter is smooth and uniform.
- Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each to the top. For cleaner edges, use a piping bag to distribute the batter evenly with less mess.
- Bake Donuts: Bake the donuts in the preheated oven for 12 minutes or until the edges turn slightly browned and the donuts spring back when gently pressed. Baking times may vary slightly based on your donut pan size.
- Prepare Cinnamon Maple Glaze: While the donuts bake, whisk together the powdered sugar, pure maple syrup, and ground cinnamon in a medium bowl. Gradually add oat milk, one tablespoon at a time, until you achieve a glaze that is runny like corn syrup or thicker if preferred.
- Glaze Donuts: Once the donuts have slightly cooled, dip the tops into the cinnamon maple glaze. Place the glazed donuts on a wire rack set over parchment paper to catch drippings.
- Set Glaze and Serve: Enjoy the donuts immediately for a soft glaze or allow the glaze to harden for about 15 minutes for a firmer finish before serving.
Notes
- For gluten-free donuts, substitute the all purpose flour with a gluten-free all purpose flour mix.
- Replace vegan butter with any neutral-flavored oil or use applesauce or plain vegan yogurt to make the recipe oil-free.
- If pumpkin pie spice is unavailable, use a mix of 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon nutmeg.
- Use a piping bag for neater donut batter filling in the pan to reduce mess and produce uniform donuts.
- Donuts are best enjoyed fresh but can be stored covered at room temperature for 1-2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
