Description
These Vegan Pumpkin Spice Donuts are moist, flavorful, and perfectly spiced for the fall season. Made with pumpkin puree, warm spices, and a cinnamon glaze topped with crunchy pumpkin seeds, they’re a delightful plant-based treat that’s easy to bake in under 30 minutes.
Ingredients
Donuts
- 2 Tablespoons ground flaxseed
- 5 Tablespoons water
- 3 Tablespoons vegan butter, melted
- 3/4 cup (170g) pumpkin puree
- 3/4 cup (180 ml) almond milk
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (60g) applesauce
- 1/2 cup (100g) granulated sugar
- 1/4 cup (45g) light brown sugar
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Cinnamon Glaze
- 1 cup (100g) confectioners’ sugar
- 1 teaspoon ground cinnamon
- 2 to 3 Tablespoons almond milk
- 1 Tablespoon pumpkin seeds (for garnish)
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (180°C) and grease a donut pan with vegan butter. Set aside to ensure the pan is ready for the batter.
- Make flaxseed egg: Mix ground flaxseed and water in a small bowl. Let it sit for about 10 minutes until it thickens and becomes gel-like, mimicking an egg’s binding properties.
- Combine wet ingredients: In a large bowl, mix the flaxseed egg, melted vegan butter, pumpkin puree, almond milk, vanilla extract, applesauce, granulated sugar, and light brown sugar until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the flour mixture into the wet ingredients, stirring gently as you go. Mix just until combined to avoid developing gluten which can make donuts tough.
- Fill donut pan: Transfer the batter into a large piping bag. Pipe the batter into the greased donut pan cavities, filling each about 2/3 to 3/4 full to allow space for rising.
- Bake the donuts: Bake in the preheated oven for 10-12 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool donuts: Let the donuts cool in the pan for a few minutes before carefully flipping them onto a cooling rack to cool completely, preventing sogginess.
- Prepare cinnamon glaze: In a small bowl, stir together confectioners’ sugar, ground cinnamon, and almond milk until smooth and pourable.
- Glaze and garnish: Dip the cooled donuts into the cinnamon glaze, then sprinkle with pumpkin seeds. Let them cool for about 20 minutes until the glaze sets before serving.
Notes
- Ensure not to overmix the batter as it can result in dense, heavy donuts.
- You can substitute pumpkin seeds with chopped nuts or leave them off if desired.
- The flaxseed egg is a key vegan binder; do not skip or replace without a similar binding agent.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat donuts gently before serving to restore softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
