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.
1 ½cuppowdered sugaror monk fruit powdered sweetener
2tbspmaple syrup
½tspmaple extract
3tbspoat milk
1 tbspground cinnamonoptional 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.