Description
Delight in these moist, flavorful Vegan Pumpkin Donuts featuring warm pumpkin pie spices and a luscious cinnamon maple glaze. Perfectly tender and baked to perfection, these donuts make a wholesome seasonal treat that’s completely plant-based and easy to whip up for breakfast or an indulgent 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°F (175°C) and generously spray a donut pan with non-stick spray to ensure easy donut removal once baked.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt until evenly combined, creating the base for the donut batter.
- Add Wet Ingredients: Pour in the melted vegan butter, pumpkin puree, oat milk, and vanilla extract. Stir with a large spoon until the batter is thoroughly combined and smooth, ensuring even distribution of ingredients.
- Fill Donut Pan: Spoon the batter into each cavity of the donut pan until full to the top, or for a neater approach, pipe the batter using a piping bag. This creates evenly sized donuts and reduces mess.
- Bake Donuts: Place the pan in the preheated oven and bake for 10-12 minutes, or until the donut edges turn slightly brown and a light touch causes them to spring back. Baking time may vary depending on your donut pan size.
- Prepare Maple Glaze: While donuts bake, whisk together powdered sugar, maple syrup, ground cinnamon, and 2 tablespoons of oat milk in a medium bowl. Adjust the thickness by adding oat milk one teaspoon at a time until the glaze reaches a runny, syrup-like consistency or thicker if preferred.
- Glaze Donuts: Once the donuts have cooled slightly, dip the tops into the cinnamon maple glaze and place them on a wire rack lined with parchment paper to catch drips. Enjoy immediately or allow the glaze to set for about 15 minutes for a firmer finish.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- For oil-free donuts, replace vegan butter with applesauce or plain vegan yogurt, or use a neutral-flavored oil instead of vegan butter.
- If pumpkin pie spice is unavailable, substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon nutmeg for similar warm spice flavor.
Nutrition
- Serving Size: 1 donut
- Calories: 160
- Sugar: 14g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
