Homemade cake donuts are so good for weekend breakfasts, and these pumpkin donuts and spiced glaze are some of the best! At my house we make a dozen donuts for the two of us, then we can have them for a few days. No leaving the house early just to find the donut shop is out of our favorite flavor! And these are vegan, of course.
One tip before you shop for these ingredients: be sure to buy the canned “pumpkin puree” and not “pumpkin pie filling.” This recipe uses plain pureed pumpkin, unsweetened.
You might already have pumpkin pie spice in your kitchen, but if you like making your own spice mixes, here are three homemade pumpkin pie spice mixes. Any one of them will work well in this recipe.
It’s a good idea to sift the flour for these donuts, to prevent any clumping in the final batter. You don’t want flour clumps in your baked donuts – not pretty! You absolutely must sift the powdered sugar for the glaze, too. If you don’t own a sifter, you can get one for next to nothing at your favorite big box store.
This recipe is adapted from Food With Feeling. I have doubled the recipe, but used only the amount of glaze recommended for a half dozen donuts. I’ve also added cinnamon and vanilla to the glaze. If you find this is not enough glaze for a dozen donuts, you can double the glaze ingredients and make it a bit thicker by using less plant based milk.
To get the batter into the doughnut baking pans, you can spoon it (messy). A better way is to scoop the batter into a plastic zip bag, using a measuring cup. Pour the batter into the bag, being sure not to drip batter onto the sides of the bag (which saves you from having to squeeze it down later). Once all of the batter is in the bag, gently squeeze most of the air out of the bag and seal it, leaving about 1 inch of the seal open. Use your kitchen scissors to cut a small, 1/4-inch hole on one bottom corner of the bag. You now have a nice piping bag to use for squeezing the batter into the doughnut molds!
Once all of the molds are about 3/4 full, use a knife or other utensil to smooth the tops of the batter somewhat before putting the doughnuts into the oven.
When cooling the doughnuts, I always place them on the cooling rack upside down first. This lets the moisture on the bottoms of the doughnuts escape as they cool. Once they are cool, just turn them upright again before icing or glazing them.
You might also enjoy making my Basic Vegan Baked Doughnuts.
| Prep Time | 10 minutes |
| Cook Time | 10 to 12 minutes |
| Servings |
doughnuts
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- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- pinch salt
- 1 teaspoon pumpkin pie spice see recipe for homemade pie spice in paragraphs above
- 1/2 cup maple syrup
- 1 cup almond milk
- 2 teaspoon vanilla
- 1 cup pumpkin puree
- 1 cup powdered sugar (confectioners' sugar)
- 2 tablespoons plant-based milk I use unsweetened almond milk
- 1/2 teaspoon pumpkin pie spice or to taste
- cinnamon to taste
- 2-3 drops vanilla
Ingredients
For the doughnuts:
For the glaze:
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- Preheat your oven to 350° F. Use cooking spray (I use coconut oil spray) to oil doughnut pans for one dozen doughnuts.
- 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.
- Using a spatula, stir the maple syrup, milk, vanilla and pumpkin puree into the dry ingredients. Stir until just combined.
- 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.
- 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.
- Bake 10 to 12 minutes or until a toothpick inserted in the thickest part of a doughnut comes out clean.
- 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.
- Sift the powdered or confectioners' sugar into a small mixing bowl.
- Add the plant based milk 1 tablespoon at a time, stirring to sugar into the first tablespoon completely before adding the second tablespoon.
- Add the pumpkin pie spice, cinnamon, and a few drops of vanilla. Blend well.
- 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!
- Leftover doughnuts can be refrigerated for 2 to 3 days. Microwave to warm, if desired.
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