Healthy Dairy-Free Glazed Pumpkin Donuts
Indulge in the perfect fall breakfast with these Healthy Dairy-Free Glazed Pumpkin Donuts! These delectable donuts combine the rich, seasonal flavor of pumpkin 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.
Servings: 6 donuts
Calories: 227kcal
Equipment
- 1 donut pan for 6
- 1 Large ziplock or piping bag
- 1 large mixing bowl
- 1 small bowl
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup unsweetened applesauce
- ¼ cup plus 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1½ cup oat flour
- ⅓ cup coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze Ingredients
- 2 tablespoons coconut butter
- 2 tablespoons plant-based milk
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a donut pan with non-stick cooking spray such as coconut oil spray.
- In a large mixing bowl, add the wet ingredients. This includes pumpkin purée, applesauce, maple syrup, and vanilla extract. Stir everything until incorporated.
- 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 compltely combined. Do not over-mix.
- Transfer the mixture to a medium-large ziplock bag or a piping bag. If using a ziplock bag, snip the corner of the bag.
- Squeeze the donut batter into each donut molding 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.
- 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.
- 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!
- 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.
- Transfer the pan of donuts to the fridge to chill for about 20 minutes and then enjoy!
Notes
The batter is on the thicker side and the donuts are on the thicker side as well. They almost remind me of a donut muffin.
Store leftover donuts in an airtight container and in the fridge for up to 2 days.
Heat up a leftover donut in the microwave for about 10-120 seconds for a warm donut.
Instead of glaze, you can top the donuts with cinnamon and sugar. Place 1 tablespoon of coconut sugar and 1 tablespoon ground cinnamon into a small bowl and mix it together.
Next, add 2 tablespoons of vegan butter to a bowl and melt in the microwave.
Spread the melted butter over the top of each donut and immediately sprinkle the cinnamon sugar mixture over the tops.
Nutrition
Serving: 1donut | Calories: 227kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 419mg | Potassium: 230mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6363IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg