Vegan Pumpkin Donuts
When it comes to pumpkin-flavored donuts, these are the best. Vegan Pumpkin Donuts are covered in a Maple Icing and only take 25 minutes to make!
Fall is a magical time of year. The leaves are changing, the air is cooler and it’s all about comfort food. Well, these Vegan Pumpkin Donuts are just what you need to embrace the cozy season. These donuts are baked, not fried, and they take just 25 minutes to make.
Don’t get me wrong, I love a fried and yeasted donut, but my stomach doesn’t. I don’t eat a lot of fried food as it is, so it’s a bit of a shock to my already sensitive stomach. These donuts are baked, meaning they are a bit less heavy than your typical fried donut, but that doesn’t mean they aren’t tasty! In fact, they are packed with pumpkin flavor, moist, and so soft.
To make Vegan Pumpkin Donuts, simply whisk all the dry ingredients, then add the wet ingredients to the bowl and mix it all together. Pipe or pour the batter into a donut pan and bake. While they’re baking, make the Maple Icing by whisking all the ingredients together. Once the donuts have cooled off a little, dip the donuts one by one into the icing. As a finishing touch, sprinkle the donuts with a little pumpkin pie spice. Voila!
I like to make mini donuts (I think everything miniature is just cuter) but they can be baked in any size. I use this non-stick mini donut pan from Wilton, and I also use their non-stick regular size donut pan. Wilton donut pans are truly non-stick. Plus, they can be put in the dishwasher (oh yeah!).
My family and friends absolutely love these donuts and look forward to them every fall. They’re simple, easy to make, and absolutely delicious!
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Vegan Pumpkin Donuts
- ¾ cup non-dairy milk oat, soy, almond, etc.
- ½ cup canned pumpkin puree
- ¼ cup neutral-flavored oil vegetable, canola, coconut
- 1 teaspoon vanilla extract
- Preheat oven to 350℉ and grease a mini donut pan (a regular sized donut pan will also work - it should make 12 regular sized donuts).
- Add all of the dry ingredients to a large bowl and whisk until combined.1 ½ cups all-purpose flour, ½ cup sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ¼ teaspoon salt
- Add the wet ingredients to the bowl and mix with a wooden spoon until just combined.¾ cup non-dairy milk, ½ cup canned pumpkin puree, ¼ cup neutral-flavored oil, 1 teaspoon vanilla extract
- Add the batter to a piping bag, ziplock bag, or use a pouring glass to add the batter to each donut cavity until ¾ full.
- Bake the donuts for 15 minutes.
- Remove from the oven and let the donuts cool in the pan for a few minutes. Then, remove the donuts and place on a wire rack to cool for 10 minutes.
- Meanwhile, make the maple icing by whisking all the ingredients together in a bowl. Add more non-dairy milk as needed, the mixture should be thick and slowly fall off the whisk. Dip each donut into the icing and place back on the wire rack. Repeat with each donut.2 cups powdered sugar, 1 teaspoon non-dairy milk, 1 tablespoon maple syrup
- Sprinkle the donuts with pumpkin pie spice and serve!pumpkin pie spice
Nutrition information is automatically calculated, so it should only be used as an approximation.