Description
Capture the essence of autumn with these tender, spiced vegan pumpkin donuts. Featuring a rich pumpkin puree base and a sophisticated salted caramel glaze, these donuts offer a perfect balance of warmth and indulgence. They are an ideal plant-based treat for cozy mornings, holiday brunches, or simply slowing down to enjoy the therapeutic art of baking from scratch.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
¼ cup vegan butter, melted
3 tablespoons ground flax seed mixed with 4 ½ tablespoons water (flax egg replacement)
¾ cup maple syrup
1 teaspoon vanilla extract
1 ½ cups pumpkin puree (canned, not pie filling)
2 cups powdered sugar
1 cup vegan caramel sauce (homemade or store-bought)
1 teaspoon sea salt
¼ cup vegan milk
Instructions
Preheat your oven to 350°F and grease a donut pan.
Whisk together the flour, salt, baking powder, and pumpkin pie spice in a large bowl.
In a separate bowl, whisk the melted vegan butter, prepared flax eggs, maple syrup, vanilla extract, and pumpkin puree until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Pipe or spoon the batter into the donut pan, filling each cavity about three-quarters full.
Bake for 15-18 minutes or until a toothpick comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack.
Whisk together the powdered sugar, vegan caramel sauce, sea salt, and vegan milk until a smooth glaze forms.
Drizzle the glaze over the cooled donuts and serve immediately.
Notes
Ensure you use pure pumpkin puree, not pre-spiced pumpkin pie filling, to maintain control over the spice levels. For an extra festive touch, top with chopped pecans or toasted pumpkin seeds. Store leftover donuts in an airtight container at room temperature for up to two days.
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 28g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg