Pumpkin Donuts & Spiced Glaze
Tasty pumpkin doughnuts for a nice weekend breakfast, topped with pumpkin pie spiced glaze. A fall treat for any time of the day!
Servings Prep Time
12doughnuts 10minutes
Cook Time
10 to 12 minutes
Servings Prep Time
12doughnuts 10minutes
Cook Time
10 to 12 minutes
For the doughnuts:
For the glaze:
To make the doughnuts:
  1. Preheat your oven to 350° F. Use cooking spray (I use coconut oil spray) to oil doughnut pans for one dozen doughnuts.
  2. Sift the flour into a large mixing bowl. Add the baking soda and baking powder, pressing with your fingers to make sure they don’t contain any lumps. Add the salt and pumpkin pie spice and whisk together to blend.
  3. Using a spatula, stir the maple syrup, milk, vanilla and pumpkin puree into the dry ingredients. Stir until just combined.
  4. Scoop the batter into a plastic bag with a zip top, being careful to keep the batter off of the sides of the bag. Squeeze the air out of the top of the bag and cut a 1/4-inch cut off one bottom corner.
  5. Pipe the doughnut batter into the doughnut molds, filling about 3/4 of the way full. Smooth the top of each doughnut with a knife or other utensil before baking.
  6. Bake 10 to 12 minutes or until a toothpick inserted in the thickest part of a doughnut comes out clean.
  7. Remove the pans from the oven and allow the donuts to cool in the pan for a few minutes. Remove the donuts to a cooling rack with parchment paper on the counter under the rack.
To make the glaze:
  1. Sift the powdered or confectioners’ sugar into a small mixing bowl.
  2. Add the plant based milk 1 tablespoon at a time, stirring to sugar into the first tablespoon completely before adding the second tablespoon.
  3. Add the pumpkin pie spice, cinnamon, and a few drops of vanilla. Blend well.
  4. Once the donuts have cooled, spoon the icing carefully over the top of each doughnut, with the parchment paper under the cooling rack catching any glaze runoff. Allow glaze to harden for a few minutes and enjoy!
  5. Leftover doughnuts can be refrigerated for 2 to 3 days. Microwave to warm, if desired.
Recipe Notes

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