Vegan Maple-Pumpkin Baked Donuts with Cinnamon Spiced Glaze

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).

Prep Time
Cook Time
  • 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)
  1. Preheat oven to 350ºF.
  2. Coat 2 donut baking pans (each should be 1/2 dozen) with coconut oil.
  3. 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.
  4. In another medium sized bowl, combine the remaining ingredients and whisk together until it is well combined.
  5. Mix the wet ingredients into the dry ingredients, working in small portions. Mix together until its well combined but do not over mix.
  6. Fill each of the donut pans. Bake for 20 minutes until the donuts are cooked through when you stick a toothpick through the middle.
  7. 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.
  8. 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.
  9. Keep refrigerated for up to 1 week or freeze for up to 1 month.


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