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Stack of vegan donuts

Vegan Maple Pumpkin Donuts

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!
5 from 13 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 donuts
Calories: 330kcal
Author: Sarah McMinn


Maple Pumpkin Donuts

Cinnamon Spiced Glaze (optional)

  • cup powdered sugar
  • 1-2 tbsp. soy milk
  • ½ tsp. cinnamon


  • 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 a toothpick inserted in the middle comes out clean. Remove from the 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.



Serving and Storing - Serve donuts immediately as a morning pastry or afternoon snack. Serve with a homemade Chai Latte. Store leftover donuts in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. When ready to eat, pull them out of the freezer and let them thaw at room temperature for 2-3 hours.
Recipe Tips
  1. Generously spray the donut pan before piping in the batter to ensure the donuts do not stick to the pan.
  2. Take care not to overmix the batter. Overmixed batter becomes tough and gummy.
  3. For cleanest results, pipe in the batter with a piping bag.
Frequently Asked Questions
  • Can I omit the oil? Sure. If you would like to make any of these recipes oil-free, simply swap out the oil for applesauce at a 1:1 ratio.
  • Can I make this recipe gluten-free? For sure! For gluten-free doughnuts, I recommend using a 1:1 baking blend.
Variations - If you don't have a donut pan, you can turn these into mini muffins. Bake them for about the same amount of time before checking for doneness. 


Calories: 330kcal | Carbohydrates: 62g | Protein: 4g | Fat: 8g | Saturated Fat: 7g | Sodium: 167mg | Potassium: 285mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4776IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg