Vegan Pumpkin Donuts

These Gluten-Free Vegan Pumpkin Donuts are so moist, fluffy, and healthy! They are the perfect guilt-free treat. They do not contain refined sugar nor oil and they are gluten-free. They are baked and not fried.

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: American

Keyword: Vegan Pumpkin Donuts

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 337kcal

Ingredients

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

Cashew Glaze

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

Instructions

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 evenly in the donut pan.
Bake for 20-25 minutes or until a toothpick comes out clean. Remove from the oven and allow the pan to sit for 5 minutes. After 5 minutes remove donuts from donut pan unto cooling rack.

Cashew Glaze

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.

Nutrition