Baked Pumpkin Donuts with Maple Glaze | Plant-based

Glazing the Pumpkin Donuts



Dry Ingredients:  

  • 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)

Wet Ingredients:  

  • 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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