Gluten-Free Vegan Donuts with Pumpkin Spice Flavor

Step 1

Lightly heat your oven to 350°F (175°C) and grease a donut pan with some coconut oil so the donuts don’t stick. In a large bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Then add the almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla extract. Mix everything until the batter is smooth and well combined.

Step 2

To fill the donut pan, spoon the batter into a zip-top bag and snip off a small corner. Pipe the batter into each donut mold, filling them evenly. If the batter looks a bit lumpy or uneven, gently tap the pan on the counter to help it settle.

Step 3

Pop the pan in the oven and bake for about 18 minutes, or until a toothpick poked into a donut comes out clean. Let the donuts cool in the pan for about 15 minutes before transferring them to a wire rack to finish cooling completely, which should take another 20 minutes or so.

Step 4

While the donuts cool, whisk together powdered sugar, almond milk, maple syrup, and a pinch of pumpkin pie spice until you get a smooth glaze. Once the donuts are completely cooled, dip each one into the glaze to coat it nicely. Place them in the fridge for around 30 minutes to let the icing set before digging in.

Serving Ideas For Family Meals

Serve these donuts warm with a dusting of powdered sugar or a simple glaze made from maple syrup and plant-based milk. They pair wonderfully with a cup of coffee or chai tea for a cozy fall treat.

Storage Suggestions

Store the donuts in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving. Avoid refrigeration, as it can dry them out.