Healthy Dairy-Free Glazed Pumpkin Donuts

Indulge in the perfect fall breakfast with these Healthy Dairy-Free Glazed Pumpkin Donuts! These delectable donuts combine pumpkin’s rich, seasonal flavor with a nutritious, dairy-free twist. Ideal for a wholesome snack or a light breakfast, they are a delicious and healthy way to enjoy autumn.

This time of year is still hot here in California but it’s officially September, meaning all things fall, including pumpkin recipes. However, I’ll skip the pumpkin spice latte and go for these healthy donuts instead.

Spotlight on These Healthy Dairy-Free Pumpkin Donuts

They are wholesome: I am happy to say that they are considered much healthier than a standard donut. Mainly because of the swap out of processed white sugar and all-purpose flour, but also because they are simply baked and not fried. Sign me up for donuts with simple ingredients.

They are family-friendly: Your entire family will gobble these vegan pumpkin donuts up! They are perfect for a quick family breakfast anytime during the fall season. Even picky eaters will love these healthy pumpkin donuts.

Easy to make donuts: You can throw these easy pumpkin donuts together quickly in the morning and serve them warm. Your children will be so impressed that you made them donuts before school! 

A delicious seasonal breakfast: Skip the donut shop and make these fall donuts instead. I promise you will be so surprised at how much better they taste than donut stores. This donut recipe will be on repeat all season long! 

They are lightly sweetened: There’s nothing more rich and sugary than a donut from the donut shop. This is one of those donut recipes that you don’t mind making for the family. 

Made in one bowl: No need for a lot of dishes because these healthy baked pumpkin donuts are made in one bowl. Quite honestly the best part of the recipe. LOL.

Frequently Asked Questions

Can I substitute the oat flour for a different type of flour? I do not recommend using a different variety of flour. This recipe has only been tested with oat flour which provides the best texture. 

Is there another topping instead of glaze? Yes! You can make a butter, cinnamon, and sugar topping instead.

Are these donuts baked or fried? They are baked in a donut pan which makes them a lot healthier! 

The Ingredients

For the baked donuts you will need the following ingredients:

Pumpkin puree: Nothing says fall like pumpkin, am I right? Grab a can of pumpkin puree but just make sure it isn’t pumpkin pie filling. This replaces oil believe it or not. 

Applesauce: You will want to use unsweetened applesauce for this donut recipe. I love how applesauce is a nice replacement for eggs. I know that sounds crazy but it does the trick for vegan baking. 

Maple syrup: Use pure maple syrup and not pancake syrup. You will love the rich flavor that maple syrup brings to these delicious donuts. Maple is a wonderful fall flavor.

Vanilla extract: Finish off the wet ingredients with a splash of pure vanilla extract. I always recommend using real vanilla instead of imitation vanilla. 

Oat flour: This is a healthier alternative to bleached white flour. It bakes up nicely and is more wholesome than regular flour. I am thankful there are many alternatives to all-purpose flour. 

Coconut sugar: This unprocessed and natural sugar is the perfect addition to these fall donuts. Coconut sugar has health benefits where as white sugar is bad for your health.

Pumpkin pie spice: I love to amp up the pumpkin flavor by adding this spice. It really does the trick for all of your fall baking needs.

Ground cinnamon: This sweet spice is the perfect addition to pumpkin pie spice because it makes the cinnamon stand out resulting in a delicious fall breakfast pastry.

Baking powder and baking soda: They will work together to make these donuts moist yet firm. 

Salt: Finish off the dry ingredients with a dash of salt to balance everything out. 

For the maple glaze you will need the following ingredients:

Coconut butter: Also known as creamed coconut, this paste is a great base for the healthy glaze. It’s made from the unsweetened dehydrated fresh pulp of mature coconut.

Maple syrup: I love how this natural sweetener brings a healthier and lighter vibe to the glaze rather than using cane sugar. 

Plant-based milk: Use your favorite non-dairy milk such as oat milk, almond milk, cashew milk, or coconut milk. Any variety will work. 

The Instructions

Step one: Preheat the oven to 350 degrees Fahrenheit and spray a donut pan with non-stick cooking spray such as coconut oil spray.

Step two: In a large mixing bowl, add the wet ingredients. This includes pumpkin purée, applesauce, maple syrup, and vanilla extract. Stir everything until incorporated.

Step three: Add the dry ingredients to the bowl of wet ingredients. This includes oat flour, coconut sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir with a spatula until completely combined. Do not over-mix.

Step four: Transfer the mixture to a medium-large ziplock bag or a piping bag. If using a ziplock bag, snip the corner of the bag. 

Step five: Squeeze the donut batter into each donut mold making sure to evenly pour into all 6. Make sure you do not cover the center whole. Use a spatula to smooth and even out the tops.

Step six: Bake for 18 minutes. Remove the pan from the oven and allow the donuts to cool for 10 minutes and then transfer them to a wire cooling rack. 

Step seven: While the donuts bake make the glaze. Add the three ingredients to a small bowl. This includes maple syrup, coconut butter. and plant-based milk. Give it all a stir and then place it into the microwave for about 10 seconds to allow the coconut butter to slightly melt. This will allow the glaze to become smooth. Set the bowl on the counter for about 30 minutes to an hour while the donuts completely cook. The glaze will slightly thicken up.

**Feel free to put the glaze on after the first ten minutes and eat immediately if you prefer warm donuts! 

Step eight: Place the donuts on a wire rack over a sheet pan or wax paper to collect the drips of glaze. Use a spoon to spread the glaze over the tops of each donut. I recommend using all of the glaze and putting a generous amount over each donut. 

Step nine: Transfer the pan of donuts to the fridge to chill for about 20 minutes and then enjoy! 

Tips + Modifications

Do not replace the coconut butter with coconut oil. It is not equivalent. 

Replace the glaze with a cinnamon sugar topping instead. Simply melt 2 tablespoons of vegan butter in a small bowl. Mix 1 tablespoon of coconut sugar with 1 tablespoon of cinnamon. Spread the melted vegan butter over the tops of each donut and then sprinkle a generous amount of the cinnamon sugar mixture over the tops. Yum! 

Storage

Place the leftover donuts into an airtight container and in the fridge for up to two days. You can also use plastic wrap over a plate for storage.

Feel free to heat the donuts in the microwave for 12-20 seconds for a warm donut treat. 

Other Vegan Breakfast Recipes to Try

Vegan Raspberry Baked Oatmeal with Almond Butter Drizzle

Peanut Butter Blender Muffins

Blueberry, Banana, Sweet Potato Breakfast Bars

Enjoy!

XOXO

Michelle