Baked Pumpkin Donuts With Maple Cinnamon Glaze Recipe

I just made Vegan Donuts that are surprisingly fluffy, allergy-friendly, and dangerously easy so keep scrolling before I eat them all.

I’m obsessed with these baked pumpkin donuts. I love how vegan donuts still feel indulgent without the guilt, and the pumpkin puree makes them dense and serious, not cakey fluff.

The maple syrup glaze hits that sticky-sweet spot with a hint of cinnamon, and I find myself rationalizing breakfast as dessert more days than not. I bring them to brunch and hoard the last one in the fridge.

But mostly I make them for myself, in sweatpants, because they actually satisfy a craving for Vegan Pumpkin treats without being overly sweet. Simple, messy, and totally worth it every single time.

Ingredients

• GF flour gives tender crumb, so it’s cakey not gummy.
• Brown sugar adds warm caramel notes and keeps it moist.
• Baking powder makes them light and puffy.
• Baking soda helps them rise and browns the edges.
• Basically pumpkin pie spice brings cozy, warm autumn vibes.
• Sea salt wakes up sweetness and balances the batter.
• Pumpkin puree brings moisture, creaminess and true pumpkin flavor.
• Maple syrup adds real maple sweetness and depth.
• Neutral oil keeps donuts moist without adding extra flavor.
• Oat milk keeps it creamy, mild, and nut free.
• Vanilla rounds flavors and makes it smell like home.
• Apple cider vinegar reacts for lift and brightens the batter.
• Powdered sugar gives the glaze a silky, smooth sweetness.
• Plus extra maple in the glaze gives sticky, honest maple punch.
• Milk thins the glaze to a nice spreadable, glossy finish.
• Cinnamon sprinkles warm spice speckles on top.
• Pinch of salt cuts the sweetness and makes the glaze pop.

Ingredient Quantities

• 1 1/2 cups gluten free all purpose flour (spooned and leveled)
• 1/2 cup packed light brown sugar (or coconut sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon fine sea salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup maple syrup
• 1/4 cup neutral oil (vegetable or light olive oil)
• 1/2 cup unsweetened non dairy milk (oat or soy for nut free)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1 cup powdered sugar (for glaze)
• 2 to 3 tablespoons maple syrup (for glaze, to taste)
• 1 to 2 tablespoons non dairy milk (to thin glaze)
• 1/2 teaspoon ground cinnamon (for glaze)
• pinch of salt (for glaze)

How to Make this

1. Preheat oven to 350F and lightly grease a 6 or 12 cavity donut pan with oil, or spray it, so the donuts don’t stick.

2. In a medium bowl whisk together 1 1/2 cups gluten free all purpose flour, 1/2 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice and 1/2 teaspoon fine sea salt until evenly mixed.

3. In another bowl combine 1 cup canned pumpkin puree, 1/4 cup maple syrup, 1/4 cup neutral oil, 1/2 cup unsweetened non dairy milk, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar; whisk until smooth. The vinegar reacts with the baking soda for lift so dont skip it.

4. Pour the wet into the dry and fold gently with a spatula until just combined; dont overmix or the donuts will be tough. Batter should be thick but scoopable; if it seems too stiff add a tablespoon of non dairy milk.

5. Transfer batter to a piping bag or a zip top bag with the corner snipped, or use two spoons, and fill each donut cavity about 3/4 full to allow room for rise.

6. Bake 10 to 14 minutes at 350F until tops spring back when lightly touched and a toothpick comes out mostly clean. Start checking at 10 minutes cause ovens vary. Let donuts cool in pan 3 to 5 minutes then transfer to a wire rack to cool completely so glaze wont melt off.

7. While donuts cool make the maple cinnamon glaze: whisk together 1 cup powdered sugar, 2 to 3 tablespoons maple syrup (start with 2), 1/2 teaspoon ground cinnamon, a pinch of salt and 1 to 2 tablespoons non dairy milk to reach desired consistency. Add milk a little at a time; you want a glaze that coats but still drips slowly.

8. Dip the cooled donuts into the glaze or spoon glaze over the tops, then place back on the rack so excess drips off. If glaze is too thick thin with a tsp of milk, too thin add more powdered sugar.

9. Let glaze set for 10 to 20 minutes before serving. Store leftover donuts in an airtight container at room temp up to 2 days or in the fridge up to 4 days; warm briefly before eating for best texture.

Equipment Needed

1. 6 or 12 cavity donut pan (or two if you want extras)
2. Mixing bowls (one medium for dry, one for wet)
3. Whisk and rubber spatula (whisk for dry and wet, spatula to fold)
4. Piping bag or zip top bag (corner snipped) or two spoons for filling cavities
5. Measuring cups and spoons (accurate measuring keeps texture right)
6. Wire cooling rack to cool donuts so glaze won’t melt off
7. Small bowl and spoon or whisk for the glaze
8. Toothpick or cake tester to check doneness

FAQ

Baked Pumpkin Donuts With Maple Cinnamon Glaze Recipe Substitutions and Variations

• 1/2 cup packed light brown sugar: swap with 1/2 cup coconut sugar (same sweetness, a bit more caramel notes) or use 1/2 cup granulated sugar + 1 tablespoon molasses for that classic brown sugar taste.
• 1 cup gluten free all purpose flour: you can use regular all purpose flour if gluten isn’t an issue (use same amount) or a 1:1 gluten free baking blend that contains xanthan gum for better structure.
• 1 cup canned pumpkin puree: canned sweet potato or butternut squash puree work fine (drain excess water if it seems watery) or use 1 cup homemade roasted pumpkin puree.
• 1/4 cup neutral oil: substitute with melted coconut oil (mild flavor) or 1/4 cup applesauce for a lower fat option but expect slightly denser donuts, it still tastes good.

Pro Tips

1. Let the donuts cool completely before glazing. If they’re even a little warm the glaze will run right off and you’ll end up with sad puddles. Patience pays off, I know it’s hard but wait.

2. Use a spoonful of extra non dairy milk if the batter looks too stiff. Gluten free flours vary a lot so don’t be afraid to loosen it up a bit so the donuts stay soft and not gummy.

3. Fill the cavities only about 3 quarters full and tap the pan gently on the counter once after filling to remove big air bubbles. Overfilling or trapped bubbles will make weird holes or lopsided donuts.

4. For a smoother glaze, sift the powdered sugar first and add the maple syrup slowly. If the glaze gets too thin fix it with more powdered sugar, not more waiting time. If it’s too thick add milk a teaspoon at a time.