Spread the love

Jump to Recipe Jump to Video Print Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Nothing beats the smell of our delicious vegan Pumpkin Spice Donuts on a crisp fall morning. With a maple glaze and chocolate drizzle on top, these vegan treats are pure autumn bliss!

Before we dive in, if you’re a fan of all things pumpkin, check out these delicious recipes:

Pumpkin Smoothie Bowl – a refreshing, creamy blend perfect for breakfast or a snack.
Starbucks Copycat Pumpkin Bread – moist, sweet, and full of cozy fall spices.
Vegan Pumpkin Chocolate Chip Cookies – soft, chewy, and loaded with chocolatey goodness.

Now, let’s get started on these Pumpkin Spice Donuts!

Why You’ll Love These Pumpkin Spice Donuts

Vegan and baked, not fried, making them a healthier, guilt-free treat!
Packed with fall flavors like cinnamon, nutmeg, and ginger that will have you feeling cozy with every bite.
Perfect for impressing guests or just indulging in a weekend treat (no judgment here).
Maple glaze and chocolate drizzle take these donuts to the next level, sweet, sticky, and perfect for treating yourself to something extra special.

Health Benefits of These Vegan Pumpkin Donuts

Who doesn’t love pumpkin and donuts, right? They taste amazing, but a lot of the time, they often leave you feeling sluggish because they’re loaded with sugar and fats. That’s where these pumpkin spice donuts save the day. They’re baked, not fried, so they’re lighter and easier to enjoy.

Pumpkin puree is packed with fiber, vitamin A, and antioxidants, making these donuts healthier. According to Healthline, pumpkin is low in calories and rich in nutrients. Plus, the use of plant-based milk and less sugar keeps these vegan pumpkin donuts delicious without the guilt!

Ingredients You’ll Need

For the baked pumpkin donuts recipe

1 cup canned pumpkin puree
1/2 cup brown sugar
1/4 cup plant-based milk (almond, oat, or soy work great)
1/4 cup melted coconut oil (or any neutral vegetable oil)
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Pinch of salt

For the maple glaze

1/2 cup powdered sugar
2 tbsp maple syrup
1 tbsp plant-based milk

For the chocolate drizzle:

1/4 cup vegan dark chocolate chips
1 tsp coconut oil

Instructions How to Make Pumpkin Spice Donuts with Maple Glaze and Chocolate Drizzle

Preheat the oven. Set your oven to 350°F (175°C) and grease your donut tray. Don’t skip the greasing unless you like broken donuts, and no one wants that!
Mix the wet ingredients. In a large bowl, whisk together the canned pumpkin, brown sugar, plant-based milk, melted coconut oil, and vanilla extract until smooth. You’re creating a beautiful, golden-orange base that smells like heaven already.
Combine the dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and a pinch of salt. This spice mix is where the magic happens, giving the donuts their quintessential fall flavor.
Bring it all together. Slowly add the dry ingredients to the wet pumpkin mixture and stir until just combined. Do not overmix, or you’ll end up with tough donuts instead of soft, fluffy clouds of joy. Spoon the batter into the greased donut tray, filling each cavity about 3/4 full.
Bake. Pop the tray into the oven and bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean. Let them cool in the tray for about 5 minutes before transferring to a wire rack.
Make the glaze. While the donuts cool, whisk together the powdered sugar, maple syrup, and plant-based milk to create a smooth glaze. Once the donuts have cooled completely, dip the tops into the glaze and set them back on the wire rack.
Drizzle the chocolate. Melt the chocolate chips with the coconut oil (either in a microwave or using a double boiler). Stir until smooth, then use a spoon or a piping bag to drizzle the chocolate over the donuts in whatever creative pattern your heart desires!

How to Store These Vegan Pumpkin Donuts

If you have any left (which I highly doubt), you can store the donuts in an airtight container at room temperature for up to two days. The glaze will harden nicely and the donuts will still taste fresh the next day.
You can also refrigerate them, but I recommend bringing them back to room temperature or warming them slightly before serving.

More Variations to Try

Nutty addition: Sprinkle chopped pecans or walnuts on top of the maple glaze for a little crunch.
Spice it up: Add a pinch of cloves or allspice to the batter for an even more intense pumpkin spice flavor.
Extra sweet: Swap the chocolate drizzle for a caramel drizzle if you’re feeling extra indulgent. You can also brush with melted butter and coat them with a cinnamon sugar coating!
Make them mini: If you have a mini donut pan, make bite-sized versions, perfect for sharing (or, let’s be honest, for yourself).

FAQs

Can I make these baked pumpkin donuts gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to pick a brand that works well in baked goods for the best results.

Can I freeze these baked pumpkin donuts?
Yes! Freeze unglazed donuts in an airtight container for up to two months. When ready to eat, let them thaw at room temperature and then add the glaze and drizzle.

Do I need a donut pan?
Technically, yes. But if you don’t have one, you can use a muffin pan instead, and just call them pumpkin spice muffins. No one will complain, I promise.

Time to Enjoy!

And that’s it! Pumpkin Spice Donuts with Maple Glaze and Chocolate Drizzle that are sure to impress everyone from brunch guests to yourself on a cozy weekend. These maple pumpkin donuts are easy to make, full of flavor, and perfect for autumn. Plus, they’re vegan, so everyone can enjoy them!

Happy baking, and don’t forget to share your creations!

More Delights!