If you have been with me for a while, you know that I love to bake, especially treats and desserts. Now that the Holiday Season is in full swing, I want to share one of my very special treats. My dad is somewhat of a donut connoisseur; he grew up on donuts, so, as a result, we had to come up with a donut that would pass his approval. We take donut making very seriously around my house. These pumpkin donuts are wonderfully moist, flavorful, and delicious. Perfect for this time of year. To make these donuts a little healthier, we bake rather than fry them.
Today we are making pumpkin donuts. Pumpkin is a beautiful ingredient to add to baked goods. It provides color, flavor, moisture, and a little extra nutrition.
We make a simple glaze by adding maple syrup to powdered sugar with a touch of fresh lemon juice. It’s a quick and easy glaze.
Maple syrup is a great sweetener. Living in New England, we have an extra season – maple syrup season. It is simply a part of life. You get your maple syrup by the gallons during maple syrup season, and it stores all year. It is, therefore often the sweetener of choice for me.
I realize that maple is hard to come by for many, so we have made these donuts with all-natural cane sugar and added maple to the glaze.
Special Equipment Needed:
I would highly recommend a donut pan when baking donuts. The batter is pretty runny, so it will not hold its shape without the support of the donut pan. In order to make them stay without the pan, you would need to add extra flour, and that would change the consistency of the donut.
Click Here for the Donut Pan I use on Amazon! (If you click on the link and purchase something, I earn a small commission and it doesn’t cost you any more)
Christmas Season is such a special time of year, the perfect time of year to have a pumpkin donut. Be sure to check out my other donut recipe as well.
Click Here to Watch Me Make this Recipe on YouTube!Print
Baked Pumpkin Donuts with Maple Glaze | Plant-based
- Yield: 10–12 Donuts 1x
- 1 cup flour
- 1 teaspoon baking powder (aluminium free)
- 1/2 cup all-natural cane sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon or cinnamon substitute (see note)
- 1/4 cup + 2 tablespoons plant-based milk
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla
- 1 tablespoon oil (I use melted coconut)
- Preheat oven to 350 F.
- Grease the donut pan.
- In a medium-size bowl, add all dry ingredients. Stir to combine.
- In a separate bowl, add plant-based milk, pumpkin puree, and vanilla. Stir to combine.
- Pour the wet mixture into the dry ingredients and add the melted coconut oil. Stir to combine.
- Add batter to a piping bag or use a plastic ziplock bag. Cut the corner and pipe the batter into the donut pan.
- Bake for 10-11 minutes.
- Let cool for a couple of minutes and then remove from the pan.
- Let cool completely before adding maple glaze.
- Dip each donut in the glaze before serving.
- Powdered sugar (1 cup)
- 1-2 tablespoons maple syrup
- Lemon juice (or water) (2-3 teaspoons)
- A couple drops of maple extract (optional)
Mix. It should be thick enough that it will stay on the donut.
Cinnamon substitute: 1/4 teaspoon cardamom + 1/4 teaspoon coriander
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