Ingredients
Scale
- 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