Easy, soft, and moist baked donuts that are vegan, gluten-free, and dairy free. They are topped with a simple maple glaze and full of fall flavor.

I know everyone’s feed is flooded with all the pumpkin content around this time of the year, but these pumpkin donuts are a must to make this season and you need to add them to your list! They are soft, moist, and full of fall flavor. They are a healthier spin on your traditional donut because they are baked and not fried. I topped them off with a simple 3 ingredient glaze that adds the perfect sweetness.

The pumpkin donuts can also be made in a muffin or loaf pan if you do not have a donut pan. These donuts are also vegan, gluten-free, and dairy free. If you are craving a donut this fall, be sure to make these because they will not disappoint!

Ingredients Needed to make these Pumpkin Baked Donuts

Spelt Flour- You can also try using all-purpose or a 1:1 substitute if needed.
Coconut Sugar– Just a little bit of coconut sugar because the glaze is already sweet. You can also use another granulated sugar if you do not have this.
Almond Milk– Any non-dairy or dairy milk will work.
Pumpkin Puree– Make sure you are using puree instead of pie mix!
Vanilla Extract
Baking Soda
Pumpkin Pie Spice
Powdered Sugar– You can make your own by blending up regular granulated sugar if needed.
Maple Syrup– Any liquid sweetener of choice will work as a substitute.

How to make these Pumpkin Baked Donuts

Start by preheating the oven to 350°F.
In a large bowl, combine the pumpkin puree, almond milk, and vanilla extract.
Then create a dam in the middle of the bowl and add the flour coconut sugar, baking soda, and pumpkin pie spice. Mix well.
Transfer the batter into a greased donut pan.
Place into the oven for 20-22 minutes. In the meantime, make the glaze by combining the powdered sugar, almond milk, and maple syrup until slightly runny. If the mixture is too runny add more sugar. If it is too thick add more liquid.
Once the donuts are done let them cool completely before dipping them into the glaze.

Tips

If you do not have a donut pan this recipe can be made in a muffin or loaf pan.
If the glaze is too thick add more liquid, if it is too thin add more sugar.
To easily transfer the batter into the donut pan I recommend using an ice cream scooper or pipping bag.

Other Pumpkin Recipes You May Enjoy:

Pumpkin Baked Donuts with Maple Glaze (Vegan, GF, DF)

Easy, soft, and moist baked donuts that are vegan, gluten-free, and dairy free. They are topped with a simple maple glaze and full of fall flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 22

Total Time 32

Course Breakfast, Dessert

Cuisine American

Servings 6 servings

Equipment

1 Donut Pan

Ingredients

Donuts

1 ¼ Cups Spelt Flour
¼ Cup Coconut Sugar
¼ Cup Almond Milk
½ Cup Pumpkin Puree
1 Tsp Vanilla Extract
1 Tsp Baking Soda
2 tsp Pumpkin Pie Spice

Maple Glaze

1 Cup Powdered Sugar
1 Tbsp Almond Milk
1 Tbsp Maple Syrup

Instructions

Start by preheating the oven to 350°F.
In a large bowl, combine the pumpkin puree, almond milk, and vanilla extract.
Then create a dam in the middle of the bowl and add the flour coconut sugar, baking soda, and pumpkin pie spice. Mix well.
Transfer the batter into a greased donut pan.
Place into the oven for 20-22 minutes. In the meantime, make the glaze by combining the powdered sugar, almond milk, and maple syrup until slightly runny. If the mixture is too runny add more sugar. If it is too thick add more liquid.
Once the donuts are done let them cool completley before dipping them into the glaze.

Keyword dairyfree, donuts, glutenfree, pumpkin, vegan

Pumpkin Baked Donuts with Maple Glaze (Vegan, DF)