Vegan Pumpkin Spice Donuts with Glaze
I absolutely love these donuts because they capture all the cozy essence of autumn in a plant-based package. The pumpkin puree gives them such a moist, tender crumb that practically melts in your mouth, while the aromatic spices create this warm, comforting fragrance that fills your kitchen as they bake. When you bite into one, the soft texture gives way to a perfect balance of pumpkin and spice, followed by that sweet glaze that just ties everything together beautifully.
Ingredients
- ☐ all-purpose flour — 2 cups, sifted
- ☐ pumpkin puree — 1 cup, unsweetened
- ☐ cane sugar — 1 cup
- ☐ baking powder — 2 teaspoons
- ☐ baking soda — 1 teaspoon
- ☐ pumpkin pie spice — 2 teaspoons
- ☐ ground cinnamon — 1 teaspoon
- ☐ nutmeg — ½ teaspoon, freshly grated
- ☐ salt — ½ teaspoon
- ☐ plant milk — 1 cup, unsweetened
- ☐ apple cider vinegar — 1 tablespoon
- ☐ vanilla extract — 1 teaspoon
- ☐ powdered sugar — 1 cup, sifted
- ☐ maple syrup — 2 tablespoons
- ☐ plant milk — 2-3 tablespoons, as needed
Nutrition Facts
Per serving · 12 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick spray.
In a medium bowl, whisk together the sifted flour, cane sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, combine the pumpkin puree, plant milk, apple cider vinegar, and vanilla extract, stirring until smooth and slightly frothy, about 1 minute.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; be careful not to overmix as this can make the donuts tough.
Transfer the batter to a piping bag or a large ziplock bag with the corner cut off, then pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean; the tops should be slightly golden.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely; this ensures they maintain their shape.
While the donuts are cooling, prepare the glaze by whisking together the sifted powdered sugar, maple syrup, and 2 tablespoons of plant milk in a medium bowl until smooth.
If the glaze is too thick, add more plant milk one teaspoon at a time until it reaches a thick but drizzable consistency.
Once the donuts are completely cool, dip the top of each donut into the glaze, allowing any excess to drip off, then place them back on the wire rack to set for about 10 minutes before serving.
Recipe notes
For best results, use room temperature ingredients and don't overmix the batter. These donuts are best enjoyed the day they're made, but can be stored in an airtight container at room temperature for up to 2 days.
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