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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

Description

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.


Scale

Ingredients

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)

Instructions

  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.  


Notes

Substitutions

  • 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

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