Pumpkin Spice Doughnuts With Maple Glaze [Vegan]

Vibrant fall mornings demand a sweet treat that’s as delightful as the season itself – a scrumptious vegan doughnut recipe, perfect for cozying up with a warm cup of apple cider. A nutritious twist on a classic autumn treat: skipping the fryer in favor of a healthier option.

Contents

Pumpkin Spice Doughnuts with Maple Glaze: A Deliciously Vegan Treat Ingredients: 1 cup non-dairy milk, 2 teaspoons active dry yeast, 1/4 teaspoon salt, 3 tablespoons sugar, 1/2 cup vegan butter, softened, 2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup canned pumpkin puree, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, Maple Glaze: 1/2 cup powdered sugar, 2 tablespoons non-dairy milk, 1 tablespoon maple syrup.To Make the Doughnuts:Can You Make a Delicious Vegan Pumpkin Spice Doughnut with Maple Glaze at Home?Nutritional Information

Pumpkin Spice Doughnuts with Maple Glaze: A Deliciously Vegan Treat

Ingredients: 1 cup non-dairy milk, 2 teaspoons active dry yeast, 1/4 teaspoon salt, 3 tablespoons sugar, 1/2 cup vegan butter, softened, 2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup canned pumpkin puree, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, Maple Glaze: 1/2 cup powdered sugar, 2 tablespoons non-dairy milk, 1 tablespoon maple syrup.

To Make the Doughnuts:

1 3/4 cups whole-wheat pastry flour
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pumpkin purée, canned
1/2 cup applesauce
1/2 cup brown sugar
2 tablespoons melted vegan butter
3/4 cup unsweetened almond milk

For the glaze-

1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon almond butter
2-3 tablespoons unsweetened almond milk
1/4 teaspoons ground cinnamon
A quarter cup of finely chopped, toasted walnuts for a delightful topping.

Can You Make a Delicious Vegan Pumpkin Spice Doughnut with Maple Glaze at Home?

Preheat the oven to 350°F (175°C). Grease a donut pan generously with vegan butter or a non-stick cooking spray to ensure easy release of the baked goods.
In a medium-sized bowl, whisk together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt to combine. Set aside.
In a sizable, distinct mixing bowl, combine the pumpkin puree, applesauce, brown sugar, vegan butter, and almond milk, thoroughly whisking until well combined. Gently incorporate the flour mixture into the wet ingredients using a gentle folding motion with a rubber spatula, ensuring all components are well combined.
The donut pan is filled with a generous amount of batter before being carefully placed in the oven to bake for 10-12 minutes. Once the donuts have completed their baking cycle, carefully transfer them to a wire cooling rack for efficient air circulation and prompt cooling.
As the donuts cool, combine the glaze components in a bowl: powdered sugar, maple syrup, almond butter, unsweetened almond milk, and ground cinnamon, blending until smooth. Indulge in the sweet delight by submerging the cooled donuts into the luscious glaze, then crown them with a sprinkle of crispy, toasted walnuts.