Vegan Pumpkin Donuts
These vegan pumpkin donuts are delicious, easy to make, and perfect for fall or any day you're craving a sweet treat.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (canned or fresh) Make sure it's thick for the best texture.
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
Dry Ingredients
- 1 cup flour (whole wheat or all-purpose)
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, and vegetable oil until combined.
- In another bowl, mix together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture into the wet mix, stirring gently until just combined. Avoid overmixing.
- Grease your donut pan and fill each cavity with the batter, about 3/4 full.
- Bake for 12-15 minutes, or until golden brown.
- Allow the donuts to cool for a few minutes in the pan before transferring to a wire rack.
- Optionally glaze with icing or sprinkle with powdered sugar.
Notes
Ensure pumpkin puree is thick; using watery puree can result in a denser donut. These donuts freeze well, so consider making a double batch. Reheat in the microwave before serving.