Baked Vegan Pumpkin Donuts with Maple Glaze
Soft, spiced vegan pumpkin donuts baked in a donut pan and dipped in a glossy maple glaze. No eggs, no dairy, no fryer, and ready in about 45 minutes.
- Prep
- 20 min
- Cook
- 15 min
- Rest
- 30 min
- Serves
- 12
Baked Vegan Pumpkin Donuts with Maple Glaze is a vegan breakfast recipe made with neutral oil, all-purpose flour, coconut sugar. It takes 35 minutes of hands-on time, plus 30 minutes resting, serves 12, and each serving has 251 calories, 2 g of protein and 2 g of fiber.
Pumpkin purée does the job eggs usually do here. It binds the batter and keeps the crumb moist, so these vegan pumpkin donuts stay tender without being gummy. A spoonful of vinegar reacts with the baking soda to give them lift, and maple syrup in both the batter and the glaze gives a caramel note that suits the warm spices. Pipe the batter into the pan instead of spooning it so every donut comes out evenly round.
A seasonal produce + finish (moist pumpkin purée batter dipped in a maple glaze instead of apple cider batter rolled in cinnamon sugar) take on our Baked Vegan Apple Cider Donuts with Cinnamon Sugar.
Ingredients
Donuts
- 1 tsp4.7 gneutral oil, for greasing the pans
- 1¾ cups219 gall-purpose flour
- ½ cup96 gcoconut sugar
- 2 tsp9.2 gbaking powder
- ½ tsp2.3 gbaking soda
- 2 tsp5.2 gground cinnamon
- ½ tsp1.1 gground nutmeg
- ½ tsp0.9 gground ginger
- ¼ tsp0.5 gground cloves
- ½ tsp3 gfine salt
- 1 cup245 gpumpkin purée (plain, not pie filling)
- ½ cup120 gunsweetened oat milk
- ¼ cup80 gpure maple syrup
- ¼ cup56 gneutral oil, such as avocado or canola
- 1 tsp5 gapple cider vinegar
- 1 tsp4.2 gvanilla extract
Maple glaze
- 1½ cups180 gpowdered sugar (certified vegan or organic), Some conventional cane sugar is filtered with bone char; organic or labeled-vegan powdered sugar avoids this.
- ¼ cup80 gpure maple syrup
- 1 tbsp15 gunsweetened oat milk, as needed
- ½ tsp2.1 gvanilla extract
- 1 pinch0.4 gfine salt
- 2 tbsp16 gtoasted pumpkin seeds, roughly chopped (optional)
- 1 pinch0.3 gground cinnamon, for dusting (optional)
Kit: 2 six-cavity donut pans, piping bag or zip-top bag, mixing bowls, whisk, wire rack
Tips
- Blot the pumpkin purée between paper towels if it looks wet or watery. Extra moisture can make the donuts dense in the center.
- For a thicker, more opaque coat, let the first layer of glaze set for 10 minutes and then dip the donuts again.
- Check that the pumpkin purée can says 100% pumpkin. Pumpkin pie filling already has sugar and spices in it and will throw off the batter.
Swap ideas
- Light brown sugar instead of coconut sugar
- Gives a slightly lighter crumb with a more molasses-like sweetness. Swap cup for cup.
- 2 tsp pumpkin pie spice instead of the individual spices
- Saves measuring and tastes much the same. Keep the extra 1 tsp cinnamon for a stronger cinnamon flavor.
- 1/4 tsp maple extract added to the glaze
- Gives a stronger maple flavor like a classic maple bar, without making the glaze thinner.
- Melted coconut oil instead of neutral oil
- Gives a slightly richer crumb. Have the other wet ingredients at room temperature so the oil doesn't firm up into flecks.
The numbers
Nutrition per serving
251kcal per serving
Everything else · 12 servings per recipe
- Saturated fat
- 0.5 g 3%
- Sugars
- 30.7 g
- Sodium
- 377 mg 16%
- Potassium
- 201 mg 4%
- Calcium
- 126 mg 10%
- Iron
- 1.3 mg 7%
- Vitamin C
- 1 mg 1%
- Vitamin B12
- 0.02 µg 1%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, canola, Wheat flour, white, all-purpose, enriched, bleached, COCONUT SUGAR (The Kroger Co., Branded; ingredients: organic coconut sugar), Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Leavening agents, baking soda, Spices, cinnamon, ground, Spices, nutmeg, ground, Spices, ginger, ground, Spices, cloves, ground, Salt, table, Pumpkin, canned, without salt, Oatly Original Oatmilk (Nutrition Facts per 1 cup / 240 ml: 120 kcal, 5 g fat, 0.5 g sat fat, 100 mg sodium, 16 g carbs, 2 g fiber, 7 g sugars, 3 g protein, 350 mg calcium, 0.3 mg iron, 390 mg potassium, 0.4 mcg B12). Converted to per 100 g assuming ~244 g per cup (density ≈ 1.02 g/mL); vitamin C not listed, treated as 0., Syrups, maple, Vinegar, cider, Vanilla extract, Sugars, powdered
Method
Heat the oven to 350°F (175°C). Brush the cavities of two 6-cavity donut pans with the teaspoon of oil, making sure to coat the center posts.
In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt, breaking up any clumps of coconut sugar.
In a second bowl, whisk the pumpkin purée, oat milk, maple syrup, oil, apple cider vinegar and vanilla until smooth.
Pour the wet ingredients into the dry ones and fold with a spatula until no dry flour remains. Stop there; a few small lumps are fine, and overmixing makes the donuts tough. The batter will be thick.
Spoon the batter into a piping bag or a zip-top bag and snip off a 1/2-inch opening. Pipe it into the cavities so each one is about three-quarters full.
Bake for 12–15 minutes, until the tops spring back when pressed and a toothpick in the thickest part comes out clean. If you only have one pan, bake in two batches and wipe and re-grease the pan between them.
Cool the donuts in the pan for 5 minutes, then turn them out onto a wire rack. Let them cool completely, about 15 minutes, or the glaze will melt and slide off.
While they cool, make the glaze. Whisk the powdered sugar, maple syrup, vanilla and salt, then add oat milk 1 teaspoon at a time until the glaze is smooth and flows slowly off the whisk, like warm honey.
Dip the top of each donut into the glaze, twist gently, lift it out and let the excess drip back into the bowl. Set the donuts glazed side up on the rack and sprinkle with pumpkin seeds or a pinch of cinnamon if you like.
Let the glaze set for 10–15 minutes before serving.
Storage: Keep glazed donuts in a single layer in an airtight container at room temperature for up to 2 days. Refrigerated, they keep up to 4 days, but the glaze may turn tacky. You can freeze unglazed donuts for up to 2 months. Thaw them at room temperature, then glaze.
Questions
- How much protein is in baked vegan pumpkin donuts with maple glaze?
- Each of the 12 servings has 2 g of protein, 2 g of fiber and 251 calories, calculated from USDA FoodData Central values for every ingredient.
- Is baked vegan pumpkin donuts with maple glaze vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does baked vegan pumpkin donuts with maple glaze take to make?
- 20 minutes of prep and 15 minutes of cooking, so 35 minutes of hands-on time, plus 30 minutes of unattended resting.
- Can you make baked vegan pumpkin donuts with maple glaze ahead?
- Keep glazed donuts in a single layer in an airtight container at room temperature for up to 2 days. Refrigerated, they keep up to 4 days, but the glaze may turn tacky. You can freeze unglazed donuts for up to 2 months. Thaw them at room temperature, then glaze.
- What can I substitute in baked vegan pumpkin donuts with maple glaze?
- Light brown sugar instead of coconut sugar — gives a slightly lighter crumb with a more molasses-like sweetness. swap cup for cup.. 2 tsp pumpkin pie spice instead of the individual spices — saves measuring and tastes much the same. keep the extra 1 tsp cinnamon for a stronger cinnamon flavor.. 1/4 tsp maple extract added to the glaze — gives a stronger maple flavor like a classic maple bar, without making the glaze thinner.. Melted coconut oil instead of neutral oil — gives a slightly richer crumb. have the other wet ingredients at room temperature so the oil doesn't firm up into flecks..
- Does baked vegan pumpkin donuts with maple glaze contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 24, 2026 ·American
