Vegan baked donuts

🧂 Ingredients

• 1 ¼ cup all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 1/3 cup brown sugar
• 1/3 cup non-dairy milk

  I used oat milk
• ¼ cup pumpkin puree
• ¼ cup oil

  I used canola, but you can also use vegetable
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1 ½ cup confectioners’ sugar
• 2 tbsp maple syrup
• 2-3 tbsp non-dairy milk

  I used oat milk
• ½ tsp maple extract
• Ground cinnamon

  optional for topping

Instructions

• 1 Preheat your oven to 350-degrees Fahrenheit. Prepare a donut tray by spraying
  non-stick spray. In a medium size bowl, whisk together all your dry donuts
  ingredients: flour, cinnamon, pumpkin pie spice, baking soda, baking powder and
  salt.
• 2 In a separate medium size bowl, whisk together your wet donuts ingredients:
  pumpkin puree, oil, milk, apple cider vinegar, sugar and vanilla extract.
• 3 Add the wet mixture to the dry mixture and mix until combined well.
• 4 Add your mixture into a piping bag, or a Ziplock bag and cut off a small corner.
  Pipe your batter into the donut mold for about 2/3 full.
• 5 Place the donuts in the center of your oven rack and cook for about 14 minutes,
  or until cooked through (you can check with a toothpick, if the center comes
  back clean, they are cooked)
• 6 Let the donuts cool off for about 10 minutes on a cooling rack. While your
  donuts are cooling off, start making your glaze by adding the confectioners
  sugar, maple syrup and maple extract to a bowl. Then slowly add your milk
  tablespoon by tablespoon. You have to determine the perfect consistency as you
  pour and whisk. The glaze shouldn’t be too thick or too thin, but just perfect
  to run your donuts through.
• 7 Dip the top of each donut into the glaze and let it set for about 15 minutes.
  You can add ground cinnamon as an additional topping, this is optional.

Nutrition Info