These pumpkin spice donuts are so light and fluffy and are loaded with all the coziest pumpkin spice flavours! Vegan, no refined sugars and topped with a silky smooth coconut butter glaze, these are sure to be a new crowd favourite!
For all the pumpkin lovers out there, this one is a must! These donuts are so moist and fluffy at the same time, it's hard to believe they're a healthier version! I topped them with a coconut butter maple glaze, but your classic powdered sugar glaze would work great as well.
📖 Recipe
Vegan Pumpkin Spice Donuts
These pumpkin spice donuts are so light and fluffy and are loaded with all the coziest pumpkin spice flavours! Vegan, no refined sugars and topped with a silky smooth coconut butter glaze, these are sure to be a new crowd favourite!
Ingredients
- 1 c white wheat flour or 1:1 gluten free flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ c coconut sugar
- 2 teaspoon pumpkin pie spice
- ⅓ c pumpkin puree
- ½ c almond milk
- 2 tablespoon coconut oil (melted and cooled)
- ½ teaspoon vanilla extract
Coconut Butter Maple Glaze
- 2 tablespoon coconut butter
- 2 tablespoon maple syrup
Instructions
- Preheat oven to 375F and grease a 6 donut pan.
- In a large bowl, whisk together all the dry ingredients.
- In another bowl, stir together wet ingredients until fully combined.
- Add dry ingredients to wet and mix until just combined (do not overmix! The air bubbles keep the donuts light and fluffy.)
- Spoon mixture into a piping bag or large ziploc bag and cut a hole in the corner. Pipe batter into your donut moulds, filling each ¾ of the way full.
- Bake for 10-12 minutes or until toothpick comes out clean. Allow donuts to cool completely before frosting.
- For the glaze: mix together the coconut butter and maple syrup in a shallow bowl until smooth and silky. Dip cooled donuts into the glaze and then place on a cooling rack for about 20mins to allow glaze to set. Enjoy!
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