Baked Pumpkin Donuts

  • Author: Nicole Dawson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-12 donuts (reg & mini) 1x


Melt in your mouth, baked Pumpkin Donuts to enjoy year ’round with a deliciously sweet Maple Cinnamon Glaze.  Vegan, gluten-free & nut-free with coconut-free option.



Donut Dry Ingredients:

  • 1 1/2 C. all-purpose gluten-free flour blend (or equal amount of AP flour)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. pumpkin pie spice (or 1 tsp cinn, 1/4 tsp ginger, 1/4 nutmeg, 1/4 cloves, 1/4 allspice)

Donut Wet Ingredients:

  • 1/2 C. canned pureed pure pumpkin
  • 1/3 cup brown sugar
  • 1/3 cup dairy-free milk (So Delicious Coconut Milk or dairy free milk of choice)
  • 3 TB melted Earth Balance stick butter (comes in soy-free & vegan)
  • 1 tsp apple cider vinegar
  • 1 tsp. vanilla extract  


Maple Cinnamon Glaze:

  • 1 cup powdered sugar  


  • 1 TB. maple syrup
  • 1/2 tsp. ground cinnamon
  • 1 TB. dairy-free milk (add in to get proper consistency)


  1. Preheat oven to 350°.  Lightly spray donut cavities with non-stick spray.
  2. In a medium bowl, whisk  

      together pumpkin, brown sugar, milk, melted butter, vinegar, and vanilla extract  


  3. Sift in dry ingredients flour, baking powder, baking soda, spices, and salt.  Mix until combined.
  4. Using a pastry bag (or zip lock bag with corner cut), pipe out the batter into a ring pattern in the prepared pans.
  5. Bake for 10-12 minutes or until they spring back just a little when touched.  Cool in pan for 10 minutes and then carefully tip over to remove then cool 10 more minutes on a cooling rack  


  6. Dip the top side of cooled donut into maple glaze and allow to drip off before placing back on cooling rack  

     .  Allow to set before serving. 

Maple Cinnamon Glaze

  • Whisk  

      together powdered sugar  

     , cinnamon, maple syrup and a little dairy-free milk until you reach a consistency that is thick enough to hold onto your donut.  



  • Substitute 1:1 Gluten-free flour with your favorite All Purpose blend. 
  • Use a neutral oil to replace melted butter if needed. 
  • Lemon juice can replace vinegar
  • Any dairy-free milk will work, however we prefer flax milk or coconut milk  


  • Category: breakfast
  • Method: baked
  • Cuisine: american

Keywords: donut, vegan, pumpkin, baked donut, gluten-free donut, recipe, healthy donut, breakfast

Recipe Card powered by