Description
Celebrate the cozy essence of autumn with these tender, spiced vegan pumpkin donuts. Baked to airy perfection and topped with a luxurious, velvety salted caramel glaze, they offer a sophisticated plant-based treat that is easy to make and impossible to resist. Perfect for slow weekend mornings, these donuts bring warmth and comfort to your kitchen without any dairy or animal products. They are the ideal balance of earthy pumpkin, aromatic spices, and a sweet, salty finish.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1.5 teaspoons baking powder
2 teaspoons pumpkin pie spice
0.25 cup vegan butter, melted
3 vegan egg replacements (3 tablespoons ground flax seed mixed with 4.5 tablespoons water)
0.75 cup maple syrup
1 teaspoon vanilla extract
1.5 cups pumpkin purée
0.5 cup coconut milk
0.5 cup brown sugar
0.5 teaspoon sea salt
Instructions
Preheat oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together the flour, salt, baking powder, and pumpkin spice.
In a separate bowl, whisk the pumpkin purée, maple syrup, melted vegan butter, vanilla extract, and egg replacers.
Combine the wet and dry ingredients until just incorporated.
Pipe the batter into the donut pan cavities.
Bake for 15-18 minutes until a toothpick comes out clean.
While cooling, heat the coconut milk and brown sugar in a saucepan until thickened to form the glaze.
Stir in the sea salt and drizzle over the cooled donuts.
Notes
Ensure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling. Let the donuts cool completely before glazing to prevent the caramel from sliding off. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 14g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg