If there is one flavour that just screams “Fall is Here!!!” It’s Pumpkin Spice of course! And what could be better than enjoying that flavour in a Vegan Pumpkin Spice Doughnut?
This Vegan Pumpkin Spice Doughnut has an extra touch of maple-it’s in the glaze! The combo of the pumpkin spice and maple glaze make for the perfect vegan treat! Impress your family and friends with this vegan take on a classic! It comes together really fast, and the glaze is so fool-proof your guests will think you slaved away-just for them!
This recipe for Vegan Pumpkin Spice Doughnuts was adapted from the blog “Live Well Bake Often”. I made her doughnuts vegan and added a few twists myself. Find her traditional recipe here
A Doughnut Baking Pan like this one:
A bag to pipe out your dough (if you don’t have one, use a large Ziploc bag and cut a hole in the end)
1/4cupsilk soy milkyou could sub. any non-dairy milk of your choice
1tbsp.egg replacer and 3 tbsp. cold water whisked togetherI use Bob's Red Mill, but you could try 1 tbsp. ground flax and 3 tbsp. cold water mixed
2tbsp.melted vegan butterI used Vegan Becel
1tsp.pure vanilla extract
canola oil for the doughnut pan
1cupicing sugarTraditional icing sugar is not vegan. if this is important to you, use a vegan substitute
1tbsp.pure maple syrup
1tsp.pure vanilla extract
2tbspsilk soy milkyou may need less if using a different non-dairy milk. Silk is pretty thick
****Add more milk as necessary to get the correct consistency. You don't want the glaze so thick that it is difficult to dip the doughnut inbut you also don't want it too thin so it just runs everywhere. Experiment with the back of a spoon-if too thin, add more icing sugar
How to Make my Vegan Pumpkin Spice Doughnuts
Pre-heat your oven to 350 degrees Fahrenheit
Mix your flour, baking powder, pumpkin pie spice, and salt in a medium sized bowl. Set aside.
In a second large bowl whisk together your pumpkin puree, brown sugar, soy milk, prepared egg replacer, becel and vanilla
Add your dry ingredients to your wet ingredients and stir until just combined. DO NOT OVER-MIX! Your texture will be too chewy from the gluten development.
Add your dough into a piper or a large Ziploc bag with a hole cut into the bottom corner.
Add about 1/2 to 1 tsp. of oil into each doughnut spot on your tray. This will help them crisp up in the oven and make it easier to get them out;)
Pipe your dough into your doughnut molds. You should have 6 doughnuts from this recipe.
Bake your Vegan Pumpkin Spiced Doughnuts in the oven for 10-12 minutes.
While your doughnuts are baking whisk together all of the glaze ingredients and test the thickness of the glaze.
Allow the doughnuts to cool for 5 minutes before transferring to a wire rack to completely cool. If you are in a time crunch pop them into the fridge or freezer.
Now, dip your doughnuts into the glaze to cover the top half of the doughnut. place back on the wire rack for the glaze to harden (around 10-15 minutes). Try not to eat them all until you decorate with sprinkles!!
Make sure you place a paper towel under the rack before putting your glazed doughnuts on it- this will save you a ton of clean up later:)
Take your beautiful Vegan Pumpkin Spice Doughnuts to a friends house and enjoy them together with a cup of Chai tea!
And that’s it for my Vegan Pumpkin Spice Doughnuts! Let me know how you enjoyed them. My family went nuts for these!
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!