It’s (nearly) fall and you know what that means?
It’s time to grab your whisk, don your apron and get baking! I wait all year for these few short months of autumn baking and I cannot wait to get started. This year, I’m starting with one of my favorite pastries to make – vegan donuts!
And maple pumpkin donuts are a dream come true. Made with pumpkin purée, maple syrup, and the perfect spice blend then dipped into a cinnamon-spiced glaze, these sweet treats are like biting into a piece of Autumn.
These Maple Pumpkin Donuts are one of the very first recipes I made for My Darling Vegan. In fact, this recipe dates way back in 2012!! A few months into blogging, and without a clue of what I was doing, I made my first (of many) vegan donut recipes. And, lucky for me, you guys have loved them. In fact, this recipe helped my new little blog gain some much-needed traction.
So with fall just around the corner, I figured it was time to give them a little makeover.
How to make vegan baked donuts
Making baked donuts is incredibly easy and satisfying. However, in order to make our own homemade vegan baked donuts, we first need to get ourselves a donut pan.
This is the one I use.
I love my donut pan because it is:
Totally affordable. Just $13.50 for 2 on Amazon.
And, more importantly, a kitchen tool I use ALL THE TIME. With a donut pan, you can make all the baked donuts you want this fall, such as:
- Vegan Maple Bacon Donuts
- Orange Poppy Seed Donuts with Chocolate Ganache
- Double Chocolate Pistachio Donuts
- Cinnamon Spice Donuts
- Apple Cider Donuts
So grab one today. I don’t want you missing out on donut season!
How to make Vegan Pumpkin Donuts:
These maple pumpkin donuts are so straight-forward it’s nearly impossible to get them wrong. The process is simple. Let’s take a step-by-step look.
Step one – Make the batter
First, mix your dry ingredients together. That’s your flour, salt, and spices.
In a separate bowl whisk together your wet ingredients. That’s the pumpkin, maple syrup, and coconut oil. Add the wet ingredients to the dry and mix until just combined. You don’t want to over mix or your doughnut will become tough and gummy.
Don’t worry about lumps – a few lumps are just fine.
Step two – Pipe your batter into your prepared donut pan.
The batter will be soft, so a piping bag is the best option here. If you don’t have one, you can make a makeshift piping bag by pouring your batter into a ziplock bag, cutting off the tip, and piping from there.
Fill your donut molds mostly to the top.
Step three – bake the vegan donuts
Bake the donuts for just about 15-18 minutes. When done the dough should spring back when gently pressed. You can also check for doneness by inserting a toothpick into the donut. A clean toothpick means you’re good to go!
Once the donuts are ready, pull them out of the oven. Let them rest 5 minutes before flipping them onto a wire cooling rack. Let the donuts cool completely before dipping them into your glaze or sprinkling them with cinnamon sugar.
This cooling time is necessary otherwise the donuts might crumble and the glaze will definitely melt off.
Tips for making the perfect vegan baked donuts
- Generously spray the donut pan before piping in the batter to ensure the donuts do not stick to the pan.
- Take care not to overmix the batter. Overmixed batter becomes tough and gummy.
- For cleanest results, pipe in the batter with a piping bag.
- Let the donuts rest in the pan for 5 minutes before flipping them onto a wire cooling rack. Let donuts cool completely before dipping them in the glaze to prevent the glaze from melting or donuts from falling apart.
Serving and Storing Pumpkin Baked Donuts
- Donuts can be eaten immediately or stored in an airtight container at room temperature for up to 4 days.
- Serve donuts for breakfast or a midday snack. These donuts pair perfectly with my Chai Tea Latte.
Fall into fall with these delicious vegan pumpkin donuts. Sweetened with maple syrup and topped with cinnamon-spiced glaze, these vegan pastries are the perfect fall sweet treat!
Calories: 330 kcal
Preheat the oven to 350 degrees F. Lightly grease a donut pan and set aside.
In a large bowl combine flour, baking powder, salt, and spice. In a separate bowl whisk together pumpkin puree, maple syrup, and melted coconut oil. Add wet to dry and mix together until the batter is evenly hydrated. Do not overmix.
Pipe the batter into your donut pan, filling the donut molds to the top. Bake for 15-18 minutes, until toothpick inserted in the middle comes out clean. Remove from oven and let sit for a couple of minutes before transferring to a cooling rack to let them cool completely.
Meanwhile, mix together the ingredients for the spiced glaze. Dip cooled donuts, tops only, into the glaze and return to a cooling rack to let glaze set up. Alternatively, dip the donuts into cinnamon sugar.