These baked donuts are full of make me feel good holiday flavors, sweetened without being too sugary, and moist with pumpkin goodness. Anytime I find a way to make a sweet treat a little bit healthier (VEGAN!) without losing taste and texture, I am a HUGE fan. My resident taste tester may only be 1 years old but he knows a thing or two about sweets and these got a big “MORE” from the little guy (oh, and just about anyone else who tried them out).
Vegan Maple-Pumpkin Baked Donuts with Cinnamon Spiced Glaze
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Prep Time
Cook Time
Total
Servings
Ingredients
- 1 cup AP Flour (use Gluten Free AP Flour for GF option)
- 1 cup whole wheat flour (double GF AP Flour for GF option)
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 cup light brown sugar
- 1 cup almond milk (or milk of your choice)
- 3/4 cup Pumpkin Puree
- 2 Tbsp. Coconut Oil, melted
- 1 tsp. vanilla extract
- 1 Tbsp. maple syrup
- Glaze:
- 1/2 cup powdered sugar
- 1 tsp. ground cinnamon
- 1 Tbsp. maple syrup
- 1 Tbsp. almond milk (or milk you used in the donut mix)
Let's go
- Preheat oven to 350ºF.
- Coat 2 donut baking pans (each should be 1/2 dozen) with coconut oil.
- In a medium sized bowl, combine all of the dry ingredients and mix together with a fork: flour, baking powder, cinnamon, nutmeg, and brown sugar.
- In another medium sized bowl, combine the remaining ingredients and whisk together until it is well combined.
- Mix the wet ingredients into the dry ingredients, working in small portions. Mix together until its well combined but do not over mix.
- Fill each of the donut pans. Bake for 20 minutes until the donuts are cooked through when you stick a toothpick through the middle.
- Meanwhile, in a bowl, combine all of the glaze and whisk until combined. Add in more powdered sugar if you want it to be a darker white color. I like to use less sugar but it means the glaze won’t be as thick.
- Once cooked, pop out and place the donuts on a dry rack. While still warm, dip the donuts into the glaze. You can dust with powdered sugar if you’d like.
- Keep refrigerated for up to 1 week or freeze for up to 1 month.