These doughnuts are baked, not fried, so they are light and airy, spiked with a hint of pumpkin spice. Treat yourself to these vegan doughnuts fall morning or save them for an after-dinner treat when you feel too full to move. They are incredibly easy to make and promise to satisfy your craving for donuts. If anyone is interested, a doughnut shape does indeed exist, and it’s called a torus.
Glazed Pumpkin Doughnuts Recipe
- 1 cup flour
- ¼ cup sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- pinch sea salt
- 2 tbsp oil
- ½ cup pumpkin puree
- ½ cup non dairy milk
- 1 cup powdered sugar
- 1-2 tablespoons non-dairy milk
Preheat your oven to 375 F and grease a 6 doughnut pan and set it aside. In a mixing bowl, combine all the dry ingredients, from the flour to the salt. Add in the oil, pumpkin puree and non-dairy milk and stir to combine.
Add doughnut batter to a piping bag or ziploc bag with the corner snipped off, or you can spoon batter into the pan. Pipe around each cavity of the doughnut pan once. The cavities should be about 3/4 full. Gently bang the pan against something soft to even out the top of the batter.
Bake the donuts for 15-18 minutes or until risen and slightly golden brown. Allow the donuts to cool for about 15 minutes in the pan before removing them and placing them on a wire rack to cool completely. While the donuts are cooling, prepare the glaze. Place 1 cup of powdered sugar into a bowl and add in 1 tablespoon of non-dairy milk and stir well. Continue adding 1 teaspoon of milk at a time until you get a runny, but thick glaze. Dip the donuts into the glaze one at a time and place them back on the wire rack, glazed-side up.