Moist vegan pumpkin spice donuts covered with a simple cinnamon glaze. Baked, not fried, they are an irresistible special fall treat!
After the immediate success of the Cranberry Quinoa Stuffed Butternut Squash, I’m back with another pumpkin recipe for the second time this week. This time it’s all about dessert to set us in the mood for a cozy fall weekend. I find pumpkins so comforting. Whether prepared in a savory recipe or a sweet one, I really can’t get enough of them.
Donuts it is today and I am so happy to see how this recipe turned out. These beautiful little pumpkin spice donuts are made entirely vegan and are the fluffiest little pockets of goodness that I’ve had in a long time. Baked instead of fried, prepared with no eggs, no dairy (butter or milk), and less sugar than you would use for a classic donut recipe, they are also healthier. What else could we ask for?
Since I moved to Chicago, I like to treat myself with a baked donut (my favorite over fried donuts) once in a while. It’s the perfect little sweet treat to bring you comfort anytime of the day: whether you have it for breakfast, a coffee break in the middle of the day or even for dessert sometimes, donuts are always there for you. Make sure you check the other donuts recipes I shared on the blog previously. Some are vegan, others are not, all are awesome little sweet treats.
Other baked donuts recipes you might also like:
Baking donuts is also ridiculously simple and very satisfying. It’s indeed one of my favorite baking activities with kids. Basically all you need is 2 bowls: one with the wet ingredients and another one with the dry ones. Then, the mandatory baking tool is a donut pan. If you do not own one yet, I really recommend you invest in one, you will keep it for quite some time and I’m pretty sure you will end up using it a lot. You can even play around and create savory donuts such as these Vegan Sushi Donuts. Isn’t it fun?
In this pumpkin spice version of donuts, I used some pumpkin puree (not pumpkin pie filling, just plain unsweetened pumpkin puree). If you happen to have a real pumpkin at home, it doesn’t hurt to make your own pumpkin puree. For this specific recipe, any pumpkin kind will do. Or if you are in a rush, simply go for a can of pumpkin puree. You will have some leftovers so I suggest you keep it to make yourself a Pumpkin Maple Oatmeal for breakfast the following day.
If pumpkin puree is a key ingredient in this recipe, pumpkin spice is equally important. Together with the pumpkin puree, the warm spices will satisfy your sweet tooth and give you that cozy fall feeling we all love. Add a simple cinnamon glaze on top and you will make your mouth water at first bite. Now all you need is a hot cup of tea, a great book, and a blanket to keep you warm in the sofa. The perfect fall relaxing feeling we are all looking for. Make it yours, and have a beautiful weekend wherever you are, my dear friends, you deserve it!
- 2 Tablespoons ground flaxseed
- 5 Tablespoons water
- 3 Tablespoons vegan butter, melted
- ¾ cup (170g) pumpkin puree
- ¾ cup (180 ml) almond milk
- 1½ teaspoons vanilla extract
- ¼ cup (60g) applesauce
- ½ cup (100g) granulated sugar
- ¼ cup (45g) light brown sugar
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2½ teaspoons pumpkin spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (100g) confectioners' sugar
- 1 teaspoon ground cinnamon
- 2 to 3 Tablespoons almond milk
- 1 Tablespoon pumpkin seeds
- Preheat oven to 350°F (180°C) and grease a donut pan with vegan butter. Set aside.
- Make the faxseed egg, mixing together the ground flaxseed and water in a small bowl. Set aside for about 10 minutes or until the mixture thickens and becomes gel-like.
- In a large bowl, add the flaxseed egg, melted butter, pumpkin puree, almond milk, vanilla extract, applesauce, granulated sugar and brown sugar. Combine well.
- In a separate bowl, combine together the sifted flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- Slowly start adding the flour mixture into the wet mixture. Stir as you go along. Mix until just combined. Don't overwork the batter or it will produce a dense donut.
- Transfer the batter to a large piping bag and pipe it into the greased donut pans, filling each cavity about up to ⅔ to ¾ full.
- Bake for 10-12 minutes or until the tops spring back when touched and a toothpick inserted into the donuts comes out clean.
- Allow the donuts to cool in the pan for a couple minutes, then flip them out onto a cooling rack to finish cooling completely.
- In a small bowl, stir all the ingredients until combined. Dip in the donuts into the glaze, sprinkle with a few pumpkin seeds and let cool for 20 minutes until the glaze is set.
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