Literally so excited that it’s pumpkin season again! I had to start off pumpkin season with DONUTS of course! These baked pumpkin donuts are insanely delicious and perfectly fluffy. I love the flavor and the texture is on point! They are vegan, dairy free, and oil-free! Also, the donuts are naturally sweetened (not including the glaze). These pumpkin donuts are pretty healthy and you won’t feel guilty about eating them! They are SUPER easy to whip up, I’m talking like 10 minutes max, plus baking time. You all know I’m obsessed with donuts and these are so tasty! Can I just bathe in that glaze too?!

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tsp pumpkin pie spice
1/8 tsp ground nutmeg
1/4 cup coconut sugar (or brown sugar)
1/2 cup unsweetened almond milk (or any non-dairy milk)
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp apple cider vinegar

Maple Pumpkin Spice Glaze

1 cup powdered sugar
1 tbsp pure maple syrup
1/2 tsp pumpkin pie spice
1 tbsp almond milk
1/4 tsp maple extract (optional, but it gives it a nice maple flavor)

Instructions

Preheat oven to 350 degrees F. Grease/spray a donut pan thoroughly.
In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Whisk until well combined.
In a medium bowl, combine the coconut sugar, almond milk, pumpkin puree, vanilla, and apple cider vinegar. Whisk until well combined.
Add the wet to the dry. Use a spatula to stir until just combined. Careful not to over mix.
Spoon batter evenly in the donut pan. You can pour the batter into a baggie, cut one corner, and pipe it into the donut pan if you want too!
Bake for 13-17 minutes (mine took 15 min) or until a toothpick inserted in the donuts comes out clean.
Let the donuts cool in the pan for about 5 minutes. Then carefully pop them out of the pan and set on a cooling rack to cool completely.
While the donuts cool, combine the powdered sugar, maple syrup, pumpkin pie spice, almond milk, and optional maple extract. Whisk until smooth. It will seem like there isn’t enough liquid, but just keep stirring and it will be nice and smooth. You don’t want a super runny glaze because it will just drip off your donuts.
Dip the donuts on the smooth baked surface (the side that was touching the pan) into the glaze. Put dipped donut back onto the rack and finish glazing the rest. Enjoy!
Donuts are best eaten day of, but will keep in an airtight container on the counter for 3 days.

Servings: 6 donuts

Author: valeria.chao

Vegan Pumpkin Donuts with Maple Pumpkin Spice Glaze