Pumpkin Donuts

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Regular Donut Pan | Mini Donut Pan | Glass Mixing Bowl Set | Cooling Rack | Nordic Ware Insulated Baking Sheet

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I’m obsessed with donuts because they’re so easy to make! These donuts only take about 10 minutes to mix up, 10 minutes to bake, and then just a few minutes to cool while you whip up a glaze. The best part is that you’ll receive heart-eyed reactions anytime you serve donuts, as if you slaved away for hours on end to make something so beautiful and delicious. Plus, they’re vegan and baked instead of fried, so they’re guilt-free… right?

Mix the batter

When it comes to the pumpkin in this recipe, be sure to use pumpkin puree and not pumpkin pie filling. This recipe is based off delicious old-fashioned buttermilk donuts. Buttermilk is a buttery, slightly thickened milk that makes wonderful biscuits, pancakes, and other breads. I have personally not been able to find vegan buttermilk sold commercially. Luckily for us, it is super easy to make your own! The apple cider vinegar in this recipe adds that tangy flavor buttermilk is known for, and it also curdles the milk allowing it to become slightly thicker.

To keep it vegan, mix together apple cider vinegar and coconut milk (or another alternate milk of your choice) in a bowl or measuring cup. If you let it sit for a few minutes, it will curdle, making the perfect vegan “buttermilk.”

Pipe the batter and bake

I want to share with you a little hack that I hope you find helpful when making any baked donuts. Pipe it! To make getting the batter into your donut pan easier, try using a piping bag or ziplock bag with the corner cut off.

I found that using a wide mouth jar as your bag holder prevents a mess. Just fold the top part of the bag over the rim of your glass and scoop in the donut batter. No floppy bags = easy peasy clean up!

use a donut pan

You will need a donut pan to make these! If you want regular donuts like I made, you can use this donut pan. If you would like to have mini-donuts then you should use this mini-donut pan. These Wilton pans are not expensive but are a nice quality pan that cleans up easily. I personally do not oil these pans before baking, and I have had no problems with the donuts sticking.

Get Glazy

Whisk together the glaze ingredients until smooth. Once the donuts are completely cool (the wait is worth it, I swear!), dip the top half into the glaze and place on a cooling rack.

Place a piece of parchment paper underneath the cooling rack to catch any drips or runaway sprinkles. If you have a cooling rack that fits inside a rimmed cookie sheet, that’s even better!

The final touch

Sprinkle with your favorite vegan sprinkles before the glaze sets for that perfect final touch!

Ingredients

Donuts

  • ½ teaspoon apple cider vinegar
  • 6 tablespoons non-dairy milk (I used coconut milk)
  • ½ cup canned pureed 100% pure pumpkin
  • ¼ cup sugar  
  • 3 tablespoons applesauce (unsweetened)
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons melted butter substitute (I used Earth Balance)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice  
  • ½ teaspoon salt
  • 1½ cups all-purpose flour

Glaze

  • 1 cup confectioners sugar
  • 2 tablespoons non-dairy milk (I used coconut milk)
  • ½ teaspoons vanilla extract

Instructions

  1. Make the Donuts
    1. Preheat oven to 350°F. If you would like, grease the donut pans with additional butter substitute.
    2. Mix the apple cider vinegar and coconut milk (or another alternate milk of your choice) together in a small bowl or measuring cup. If you let it sit for a few minutes, it will curdle, making the perfect vegan “buttermilk.”  
    3. Whisk together pumpkin, sugar, applesauce, brown sugar and melted butter in a separate bowl.
    4. Add in the milk mixture and whisk together to blend.
    5. Sift in the dry ingredients (baking powder, baking soda, spices, salt and flour). Mix until combined.
    6. Using a pastry bag to pipe out the batter into into the donut pans. You can also use a spoon, or a ziploc bag with the corner cut off.
    7. Bake for 10 minutes. The donuts should spring back just a little when touched.
    8. Cool in the pan for 10 minutes, then move the donuts to a cooling rack.
  2. Prepare the Glaze
    1. While the donuts cool, simply mix the powdered sugar, vanilla, and coconut milk together until there are no lumps.
  3. Glaze the Donuts
    1. When you are ready to glaze the donuts, give the glaze a quick stir, then dunk each donut about halfway into the glaze. Sprinkle with your favorite vegan sprinkles!
    2. Place donuts on a wire cooling rack for about ten minutes to allow the glaze to set.

GOT LEFTOVERS?

These donuts are best eaten the day they are baked. Store leftovers, loosely covered, at room temperature for up to 2 days.

Details

Regular Donut Pan | Mini Donut Pan | Glass Mixing Bowl Set | Cooling Rack | Nordic Ware Insulated Baking Sheet

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