Vegan Pumpkin Spice Baked Donuts
Prep time: 
Cook time: 
Total time: 
Serves: 6
These vegan pumpkin spice baked donuts are a delicious, healthier alternative to regular friend donuts. They're also soft, cakey, moist and extra pumpkiny.
  • 1 tbsp ground flax + 3tbsp warm water
  • ¼ cup dairy free milk + ½ tbsp apple cider vinegar
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • a pinch of salt
  • ½ tbsp pumpkin spice
  • ¼ tsp nutmeg
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tbsp vanilla
  1. Whisk together ground flax and warm water in a small bowl. In another bowl combine milk and apple cider vinegar. Let them stand for about 5 minutes
  2. Preheat oven to 400F and grease a donut pan and set aside
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice and nutmeg
  4. In another bowl, add pumpkin puree, maple syrup, coconut oil, vanilla, flax egg and milk and mix well
  5. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
  6. Pour dough into a ziplock bag and snip the edge off of one corner. You can also use a pastry bag if you have one
  7. Pipe the dough into the donut pan. You should fill 6 to 8 cavities. Fill any extras with water for even baking
  8. Bake for 10 to 12 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack
  9. Combine the ingredients for the glaze in a bowl and whisk together
  10. Dunk each donut into the glaze while they're still hot, but safe to touch. Feel free to double dunk
  11. Serve warm and devour
These donuts are best eating the same day, but they can be stored at room temperature in an airtight container for 2 to 3 days.
Recipe by Diary of an ExSloth at