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This Pumpkin Vegan Donuts recipe creates the lightest and most delicious donuts. You would never know they weren’t vegan. As soon as October comes around, I can’t help but spend time in the kitchen making my favorite fall recipes like my Keto Pumpkin Cheesecake and Gluten-Free Pumpkin Pancakes. I am always looking for ways to create healthier alternatives to traditional favorites and vegan donuts are incredibly easy to make without any dairy. What makes this vegan donuts recipe even more special is the addition of fall spices, pumpkin puree, and maple extract.

Pumpkin-Vegan-Donuts

These light and delicious Pumpkin Vegan Donuts are easy to make and are a perfect fall treat. They are topped with a simple sweet maple glaze and can be sprinkled with a variety of different topping.
5 from 1 vote
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How to Make Vegan Donuts

The secret to making this delicious Pumpkin Vegan Donuts recipe is to separate your wet and dry ingredients into two separate bowls. Then you want to add your wet ingredients to the dry bowl, and mix until combined. In the beginning of the season, I always make my own pumpkin puree with either Kombocha or Red Kuri Pumpkins, but you can also use canned pumpkin puree.

pumpkin-donuts-ingredients

Next, add your batter to a large zip lock bag ( or piping bag if you have one) and cut out one of the corners. Then squeeze the batter into a silicone donut mold and bake at 350 degrees for about 14 minutes. I personally love the silicone donut baking sheets. They are incredibly easy to use, do not need any oil or spray to prevent sticking, and pop right out when finished.

maple-glaze-icing-donuts

How to Make Maple Glaze

Making a delicious maple glaze for your donuts is even easier. While your donuts are cooling, you’ll mix powdered sugar, maple syrup, and maple extract into a large bowl. Then slowly whisk in your preferred non-dairy milk one tablespoon at a time until it reaches the perfect consistency (just enough to coat a spoon).

Dip one side of each donut into your maple glaze and let cool and harden for 15 minutes. You can also sprinkle on toppings such as cinnamon as an option.

pumpkin-donuts-cooling-rack

Fun Toppings to sprinkle on top of your Pumpkin Donuts

  • cinnamon or cinnamon sugar
  • nutmeg
  • candied walnut or pecan pieces
  • holiday sprinkles
  • crushed graham crackers

Vegan-Donuts-Recipe

Alternatives and Substitutions

  • To make this recipe gluten free you can substitute the all-purpose flour with a gluten flour mix.
  • Those looking to reduce their sugar intake or carbs can substitute brown monk fruit sugar and powdered monk fruit sweetener for the glaze.
  • For non dairy milk we used oat milk, but you can use any type of milk alternative you prefer such as coconut milk, almond milk, hemp or soy.

Pumpkin-Vegan-Donuts

Easy Maple Glazed Pumpkin Vegan Donuts

These light and delicious Pumpkin Vegan Donuts are easy to make and are a perfect fall treat. They are topped with a simple sweet maple glaze and can be sprinkled with a variety of different topping.
5 from 1 vote
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Course Dessert
Cuisine American
Servings 8 donuts
Calories 291 kcal

EQUIPMENT

  • donut baking pan

Ingredients
  

  • 1 1/4 cup flour can sub gluten free flour
  • 1 tbsp cinnamon ground
  • 1 tbsp pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup brown sugar can sub brown monk fruit sweetener
  • 1/3 cup oat milk or any non-dairy milk
  • 1/4 cup pumpkin puree
  • 1/4 cup canola oil or vegetable oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

Maple Glaze

  • 1 1/2 cup powdered sugar or monk fruit powdered sweetener
  • 2 tbsp maple syrup
  • 1/2 tsp maple extract
  • 3 tbsp oat milk
  • 1 tbsp ground cinnamon optional for topping

Instructions
 

  • Preheat your oven to 350-degrees Fahrenheit. Prepare a donut tray by spraying non-stick spray
  • In a medium size bowl, whisk together all your dry donuts ingredients( flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt).
  • In a separate medium size bowl, whisk together your wet donuts ingredients(pumpkin puree, oil, milk, apple cider vinegar, sugar and vanilla extract).
  • Add the wet mixture to the dry mixture and mix until combined well.
  • Add your mixture into a piping bag, or a Ziplock bag and cut off a small corner.
  • Pipe your batter into the donut mold for about 2/3 full.
  • Place the donuts in the center of your oven rack and cook for about 14 minutes, or until cooked through (you can check with a toothpick, if the center comes back clean, they are cooked)
  • Let the donuts cool off for about 10 minutes on a cooling rack.

Maple Glaze

  • While your donuts are cooling off, start making your glaze by adding the confectioners sugar, maple syrup and maple extract to a bowl
  • Then slowly add your milk tablespoon by tablespoon. You have to determine the perfect consistency as you pour and whisk. The glaze shouldn’t be too thick or too thin, but just enough to coat a spoon.
  • Dip the top of each donut into the glaze and let it set for about 15 minutes. You can then add your optional toppings.

Notes

You can make this recipe gluten-free, sugar-free, and lower in carbs by substituting gluten-free flour, brown monk fruit sweetener, and/or powdered monk fruit sweetener.

Nutrition

Serving: 1donutCalories: 291kcalCarbohydrates: 54gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 275mgPotassium: 85mgFiber: 2gSugar: 36gVitamin A: 1231IUVitamin C: 1mgCalcium: 95mgIron: 2mgNet Carbohydrates: 52g
Keyword Pumpkin Donuts
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