Searching for a delightful treat that captures the essence of autumn while being kind to your diet? Look no further than these delicious vegan pumpkin donuts! Perfect for busy mornings or cozy afternoons, these treats will satisfy your sweet tooth without any guilt.
There’s something magical about the combination of pumpkin and warm spices. These vegan pumpkin donuts are soft, fluffy, and bursting with flavor. With their sweet, spiced glaze, they might just become your new favorite pastry. Plus, they’re a fantastic way to showcase the vibrant taste of pumpkin!
Making these donuts offers two main perks. First, they’re incredibly easy to whip up using simple ingredients. Second, they’re wonderfully versatile! Whether enjoyed as a breakfast option or a snack, these donuts provide a tasty bite that fits into any part of your day. You won’t be able to resist these treats as they fill your home with fall aromas.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Made with pantry staples
- Naturally vegan and guilt-free
- Perfect for sharing with friends or family
Ingredients for Vegan Pumpkin Donuts
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup almond milk (or any plant-based milk)
- 1/2 cup brown sugar
- 1/4 cup coconut oil (melted)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp maple syrup (for glaze)
- 1/2 tsp cinnamon (for glaze)
Step-by-Step Instructions of Vegan Pumpkin Donuts
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- In a mixing bowl, whisk together pumpkin puree, almond milk, melted coconut oil, and brown sugar until smooth.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing; some lumps are okay!
- Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Cool the donuts in the pan for a few minutes before transferring them to a wire rack.
- To make the glaze, whisk together the powdered sugar, maple syrup, and cinnamon in a small bowl.
- Dip each donut into the glaze and set it on the rack to allow the glaze to set.
Tips for Success
- Don’t overmix: For the fluffiest donuts, mix until just combined.
- Cool before glaze: Allow the donuts to cool before applying the glaze to prevent it from melting away.
- Experiment with spices: Feel free to add a pinch of ginger or cloves for an extra flavor kick!
Substitutions & Variations of Vegan Pumpkin Donuts
- To Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Variations: Add chocolate chips or walnuts to the batter for extra texture. You can also swap pumpkin for sweet potato for a different flavor twist.
Storage Instructions of Vegan Pumpkin Donuts
- Refrigerator: Store leftover donuts in an airtight container for up to 5 days.
- Freezer: These donuts freeze beautifully! Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 3 months.
- Make-Ahead: You can prepare the batter a day ahead. Just leave it in the fridge and bake them fresh in the morning!
Frequently Asked Questions (FAQ) of Vegan Pumpkin Donuts
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s cooked and pureed to the same consistency as canned pumpkin.
What if I don’t have a donut pan?
You can use a muffin tin; just adjust the baking time as needed.
Can I make these ahead of time?
Absolutely! You can bake them a day in advance and store them until serving.
Final Toughts
These vegan pumpkin donuts are not only a tasty treat but also a reflection of the homey, cozy vibes of fall. With simple ingredients and easy steps, you’ll find yourself making these often. Why not give it a try? Leave a comment and a star rating to share your pumpkin donut experience!
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Vegan Pumpkin Donuts
Delightful vegan pumpkin donuts that capture the essence of autumn. Soft, fluffy, and bursting with flavor, these guilt-free treats are perfect for any part of your day!
- Total Time: 22 minutes
- Yield: 12 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup almond milk (or any plant-based milk)
- 1/2 cup brown sugar
- 1/4 cup coconut oil (melted)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp maple syrup (for glaze)
- 1/2 tsp cinnamon (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- In a mixing bowl, whisk together pumpkin puree, almond milk, melted coconut oil, and brown sugar until smooth.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing; some lumps are okay!
- Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Cool the donuts in the pan for a few minutes before transferring them to a wire rack.
- To make the glaze, whisk together the powdered sugar, maple syrup, and cinnamon in a small bowl.
- Dip each donut into the glaze and set it on the rack to allow the glaze to set.
Notes
Don’t overmix the batter for fluffiest results. Let donuts cool before glazing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan