Baking these Vegan Pumpkin Donuts are one of the quickest desserts you can make. My recipe makes a batch of 6 donuts with no extra batter. They bake in 20 minutes while I prepare my velvety carob glaze.
The cake batter is made using gluten-free oat flour (I made my own) and almond flour.
I added the pumpkin puree with vanilla and I used maple syrup to sweeten the donuts and it worked great. The pumpkin puree made these donuts so moist and don’t you just love the donuts nice pumpkin color?
While on the subject of pumpkin, you should also make a batch of my Pumpkin Cookies with Maple Frosting this holiday!
I have been wanting to make baked donuts for quite a while. We moved here from Ohio and about 60% of our belongings are still in storage. I had packed some other vital kitchen equipment like my blender, food processor, juicer etc. But there is only so much you can fit in 2 vehicles.
We have since moved to our newly renovated home but the process to unpack is taking a long time. I guess we have gotten so used to doing without our things that a lot of them we have forgotten existed anyway.
Three things I really missed were my donut pan, ice-cream maker, and my waffle iron.
About a week ago my hubby brought home some boxes and I literally looked at them and said, ‘oh’ and continued about my business. Then today I decided that I should go through the boxes and to my surprise I found my donut pan. I was so excited, I decided to make these gorgeous Vegan Pumpkin Donuts.
Daevyd was even more excited. While he was doing his schoolwork I decided to make a fun flavor that is perfect for the fall. I knew he would be saying no to pumpkin because pumpkin flavor is definitely not his favorite. So I decided to add a carob topping to distract him from the pumpkin flavor. It went over really well with Daevyd, he loved them so much that he had seconds!
These donuts are obsessively addictive so make at your own risk! But wait, remember they are baked, oil-free and refined-sugar free!
I have some leftover pumpkin puree so I’m going to make these again!
Note that the first batch I made had carob flavor maple frosting and the second batch, I decided to leave the carob powder out. The recipe is amazing with or without the carob powder.
- 296 kcal / 1237 kJ
- 11 g
- 7 g
- 46 g
- 10 min
- 25 min
- Ready in:
- 35 min
- 1/2 cup almond milk
- 2 tablespoons ground flaxseeds
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 cup oat flour
- 1/4 cup almond flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon, (optional)
- 1/4 teaspoon nutmeg, optional
- 1/2 teaspoon sea salt
- 3/4 cup raw cashews, soaked for about 2 hours then rinsed
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract, optional
- 2 tablespoons carob powder, optional
- Pinch of salt
- Preheat oven 350 degrees F. Spray donut pan with cooking spray and set aside.
- Combine almond milk, ground flaxseeds, maple syrup and vanilla in a medium bowl, stir until smooth.
- In a large bowl, whisk together, oatmeal flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- Combine both wet and dry ingredients, stirring until fully combined. Stir in pumpkin puree.
- Using a 1/4 cup measuring cup, scoop the batter and pour it evening in the donut pan.
- Bake for 20-25 minutes or until tooth pick comes out clean. Remove from oven and allow pan to sit for 5 minutes. After 5 minutes remove donuts from donut pan unto cooling rack.
- Combined glaze ingredients in a high-speed blender and process until smooth and creamy. Omit carob if you desire a plain maple glaze.
- Frost donuts when donuts are fully cooled.