Vegan Pumpkin Spice Doughnuts with Maple Glaze
Ah yes, yet another pumpkin recipe. It’s almost September, therefore I believe it’s 100% appropriate to embrace fall baking. Don’t judge me.
These doughnuts are cakey, fluffy, and oh so soft. The maple glaze compliments them perfectly. If you’re not a fan of maple, you can substitute vanilla extract for the maple extract in the glaze recipe. Or, you can dip them in cinnamon sugar instead.
That’s really all there is to say for now. You’ve gotta go make these and try them for yourself. I recommend having them with a hot cup of coffee for the ultimate relaxed breakfast. <3
If you make these, be sure to tag me on Instagram @Bitchy_Baker <3
Pumpkin Spice Donuts with Maple Glaze
Yield: 10 Donuts
Time: 1 Hour or Less
1 ¼ cup all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice (see note)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1/3 cup pumpkin puree
¼ cup neutral-flavored oil, such as vegetable or grapeseed
1/3 cup non-dairy milk, I used almond
1 tablespoon apple cider vinegar
1/3 cup brown sugar
2 teaspoons vanilla extract
Alternate Topping, Cinnamon Sugar:
¾ cup sugar mixed with 1 tablespoon cinnamon
1.) In a bowl, whisk together the flour, cinnamon, pie spice, baking powder, baking soda, and salt.
2.) In a separate bowl, whisk together the pumpkin puree, oil, milk, vinegar, sugar, and vanilla extract.
3.) Pour the wet mixture into the dry ingredients, mix until thoroughly combined.
4.) Preheat oven to 350 F. Prepare a doughnut tray by lightly spaying with non-stick baking spray. Scoop the doughnut batter into a piping bag. If you do not have a piping bag, you can use a Ziploc with one of the corners snipped off.
5.) Pipe batter into the doughnut mold. The batter should reach just slightly under the top rim of the mold. See photo below for reference.
6.) Bake doughnuts on center rack in a 350 F oven for 12-14 minutes, or until firm and springy to the touch. A toothpick inserted into one of the doughnuts should come out clean if they're finished baking.
7.) Allow to cool for about five minutes before turning out onto a wire rack to cool completely.
1.) Whisk together all glaze ingredients, starting with a lesser amount of milk. Adjust the thickness as needed. Glaze should be thick, but thin enough that it’ll adhere to the doughnut easily when dipped.
2.) Dip the tops of each doughnut into the glaze. Allow to set for at least twenty minutes so that it may set. Optionally you may dust the tops of the doughnuts with some additional pumpkin pie spice.
3.) Serve and enjoy!
If you would prefer to dip the doughnuts in cinnamon sugar instead of glazing them, you may dip them in the cinnamon sugar while they are still warm. Serve and enjoy immediately. If you have leftovers, you may need to dip them once more before serving again, as the sugar usually dissolves if they sit longer than a few hours.
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