Ultimately soft and fluffy pumpkin donuts - and they're baked! With a few simple baking hacks, these donuts turn out an absolute delight. Their spiced flavor is perfect for fall season and the pumpkin puree in the donut batter gives them a wonderful, seasonal flavor.
Ingredients
Here's everything you need for this recipe:
- Flour - plain or all-purpose flour will be best for these donuts
- Plant milk - I've used oat milk for this recipe, but any plant milk will do
- Pumpkin puree - by it in store or make your own at home!
- Coconut oil - we're using melted coconut oil for this recipe, simply place it into a heat proof bowl and melt it in the microwave for 20-30 seconds. Use Extra Virgin Coconut Oil if you don't want a light coconut flavor to your donuts.
- Maple syrup - you can replace the maple syrup with agave syrup, if needed.
- ingredient 3
See recipe card for full quantities & instructions.
Equipment
Here's everything you need for this recipe:
- large mixing bowl
- large measuring jug
- silicone donut mould - using a silicone mould is optional of course, but I've learned that they are the best for making baked donuts at home, so I can only recommend using silicone moulds for this recipe. They make the donuts easy to bake and remove and give them perfect shapes without sticking.
- silicone spatula
- electric hand whisk
Storage
These donuts are best enjoyed right away - pretty much as soon as the icing has set. You can also store them in the fridge in an airtight container and they will stay tasty for up to 3 days.
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Baked Pumpkin Donuts
Equipment
- 1 mixing bowl
- 1 jug
- 1-2 silicone donut mould(s)
Ingredients
- 125 ml plant milk (1/2 cup)
- 1 tbsp lemon juice
- 60 g pumpkin puree (1/4 cup)
- 3 tbsp coconut oil, melted
- 80 ml maple syrup (1/4 cup)
- 150 g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
For the glaze:
- 200 g icing sugar
- 1/4 tsp lemon juice
- 2 tbsp aquafaba
- vegan-friendly sprinkles (optional)
- 1-2 inches black food coloring gel
Instructions
- Preheat your oven to 180°C.
- In a large jug, combine plant milk and lemon juice, stir and set aside for 10 minutes.
- In the meantime, mix the flour, baking powder and salt in a large mixing bowl.
- Whisk the pumpkin puree, maple syrup, and coconut oil into the curdled plant milk and stir to combine.
- Mix the wet ingredients into the flour mix until well combined. Divide the batter between 9 of the silicone donut holes. Place the silicone donut tray onto baking trays to make them easier to transfer. Gently tap them onto the kitchen surface to remove any air holes in the batter.
- Bake the donuts in the oven for 15-18 minutes or until golden.
- Remove from the oven and allow for the donuts to cool down before removing them from the silicone tray and adding the glaze.
- To create the glaze, whisk together the sugar, vanilla extract and aquafaba with an electric whisk until smooth. Dip each donut into the glaze and allow for them to rest for 1 hour for the glaze to harden.
- Enjoy the donuts once the glaze has set or store them in the fridge for up to 3 days. They are fluffiest served fresh!
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