Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

If you’re craving something festive, cozy, and completely plant-based, I’ve got just the thing for you—my Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe. These donuts are fluffy, perfectly spiced, and topped with a sweet, dreamy glaze that’s simply irresistible. I absolutely love how they come together quickly and make your whole kitchen smell like fall. Trust me, you’ll want to keep this recipe on hand all season long!

this …

Ingredients You’ll Need

What I love about this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe is how pantry-friendly the ingredients are, yet the flavors feel decadent and special. Everything you need is straightforward, making shopping a breeze. Here’s the lowdown on why these ingredients work so well together.

• All-purpose flour: The base for a tender crumb; you can swap for gluten-free flour if needed.
• Light brown sugar: Gives warmth and moisture, plus a subtle caramel note perfect with pumpkin.
• Baking powder: Helps the donuts rise for that fluffy, airy texture.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and ginger to add that iconic pumpkin flavor.
• Salt: Balances the sweetness and spices to deepen flavor.
• Melted vegan butter: Adds richness and that buttery mouthfeel, but you can also use neutral oils.
• Pumpkin puree: The star of the show—use plain canned puree (not pie filling) for best results.
• Oat milk: Keeps things moist and dairy-free with a mild flavor that won’t overpower.
• Pure vanilla extract: Adds warmth and complements the pumpkin spices beautifully.
• Powdered sugar: For the glaze’s smooth sweetness.
• Pure maple syrup: The natural sweetness that pairs brilliantly with cinnamon.
• Ground cinnamon: Gives the glaze a gentle, spicy kick.

Variations

One of my favorite things about this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe is how easy it is to tweak. Whether you want something gluten-free, oil-free, or just to mix up the flavor profile, I encourage you to make it your own!

• Gluten-Free Variation: I’ve swapped in a gluten-free all-purpose blend, and it still yields fluffy donuts; just watch the baking time as it might vary slightly.
• Oil-Free Version: Using unsweetened applesauce or plain vegan yogurt in place of vegan butter works surprisingly well if you want to cut fat.
• Spice Mix Adjustments: If you don’t have pumpkin pie spice on hand, mixing 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon nutmeg does the trick—I learned this the hard way and it’s a game changer.
• Glaze Swaps: Try swapping maple syrup with agave or even a powdered sugar and lemon juice glaze for something tangy and bright.

How to Make Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Step 1: Whisk Together Your Dry Ingredients

Start by preheating your oven to 350°F (175°C) and greasing your donut pan well—non-stick spray works great here. Then, in a large bowl, whisk the all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt until they’re evenly combined. This mix ensures that the leavening is spread out and your donuts rise beautifully.

Step 2: Combine the Wet Ingredients

In a separate bowl, pour your melted vegan butter, pumpkin puree, oat milk, and the vanilla extract. Give it a good stir so everything has a chance to blend together smoothly. I usually let the melted butter cool slightly before mixing it with the pumpkin so it doesn’t cook the oat milk or vanilla.

Step 3: Mix Wet and Dry Together

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a large spoon or spatula until just combined—don’t overmix here or your donuts might turn out dense. The batter should be thick but spoonable.

Step 4: Fill Your Donut Pan and Bake

Spoon the batter into your prepared donut pan cavities, filling each to the top. If you want less mess, use a piping bag or a large zip-top bag with the corner snipped off—I discovered this trick when hosting brunch, and it made cleanup a breeze. Bake for 10-12 minutes, depending on your pan size and oven. You’ll know they’re done when the edges are lightly browned and the donuts spring back to the touch.

Step 5: Make the Cinnamon Maple Glaze

While the donuts bake, whisk together the powdered sugar, maple syrup, and ground cinnamon in a medium bowl. Add oat milk one tablespoon at a time until the glaze reaches a smooth, pourable consistency—think runny like corn syrup. You can make it thicker if you prefer to spoon it over the donuts. This glaze is what makes these donuts truly sing!

Step 6: Glaze and Enjoy

Once the donuts are slightly cooled (warm but not hot), dip one side into the glaze, allowing the excess to drip off, then place them on a wire rack over parchment paper to catch drips. You can enjoy them right away when the glaze is soft and sticky or wait about 15 minutes for it to harden slightly. Both ways are delicious—I love the contrast of sticky glaze against the tender pumpkin donut!

How to Serve Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Garnishes

I usually sprinkle a tiny bit of extra cinnamon or crushed pecans on top of the glaze just before it sets—that crunch and extra spice really elevate the experience. You could also dust lightly with powdered sugar for a pretty presentation.

Side Dishes

These donuts go perfectly with a warm cup of coffee or chai tea. For brunch, I like to serve them alongside fresh fruit or a dairy-free yogurt parfait to balance the sweetness.

Creative Ways to Present

For fall parties, I’ve arranged these donuts stacked like a mini cake centerpiece and garnished with cinnamon sticks and small pumpkins around the platter. It’s a fun, festive way to impress guests without any fuss.

Make Ahead and Storage

Storing Leftovers

I find these donuts hold up well stored in an airtight container at room temperature for 2 days, but if your kitchen is warm, I keep them in the fridge to extend freshness for up to 4 days. Just be sure to bring them back to room temp before serving so the texture bounces back.

Freezing

To freeze, place fully cooled donuts on a baking sheet, freeze until hard, then transfer them to a sealed freezer bag. This keeps them fresh for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

When reheating frozen or refrigerated donuts, I find 15-20 seconds in the microwave works wonders to soften them without drying out. If you want the glaze a little sticky again, warm them just enough so the glaze mellows slightly.

FAQs

Final Thoughts

I’ve made this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe more times than I can count, and each time they bring a bit of cozy magic into my kitchen. They’re a perfect treat whether you’re celebrating fall or just want a tasty vegan snack that doesn’t feel like a compromise. I genuinely think once you try them, they’ll become your go-to donut recipe too—warm, soft, and brimming with that classic pumpkin spice goodness. Go ahead, bake a batch and share it—you’ll spread some serious joy!

Print