Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

If you’re craving a cozy, sweet treat that’s perfect for fall (or honestly, any time!) you’re going to love this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe. These donuts have the tender crumb and warm spices you want in a pumpkin dessert, plus that dreamy cinnamon maple glaze that just takes them to the next level. I’ve made these countless times for friends and family, and the best part is how simple they are to whip up—no deep fryer required! Stick with me and I’ll walk you through everything to nail this recipe at home.

this …

Ingredients & Why They Work

These ingredients come together beautifully to create moist, flavorful vegan pumpkin donuts. Each one serves a purpose, from the pumpkin pie spice blend that delivers warmth, to the oat milk which keeps them dairy-free without losing that richness. Here’s a quick rundown on what makes each element special.

• All purpose flour: Gives the structure and soft crumb we want—no gluten-free flours here, but you can swap if needed.
• Light brown sugar: Adds sweetness with a bit of molasses depth that pairs perfectly with pumpkin.
• Baking powder: The leavening agent that helps these donuts rise beautifully in the oven.
• Pumpkin pie spice: A warm mix of cinnamon, nutmeg, and ginger that screams fall and pumpkin goodness.
• Salt: Enhances all those lovely flavors — don’t skip it!
• Melted vegan butter: Provides richness and moisture, but vegan oil can work too if you prefer.
• Pumpkin puree: The superstar of the show—moist, flavorful, and naturally sweet.
• Oat milk: Keeps it dairy-free with a creamy texture that blends seamlessly with the wet ingredients.
• Pure vanilla extract: Adds a subtle floral sweetness that complements pumpkin and spices.
• Powdered sugar (for glaze): The sweet base for your cinnamon maple glaze, making that perfect sticky coating.
• Pure maple syrup: Sweet and flavorful, it blends perfectly with cinnamon for the glaze.
• Ground cinnamon: Gives your glaze the signature warming spice touch.

Make It Your Way

I love to experiment with these donuts depending on the season or mood. You can keep them classic with the cinnamon maple glaze or switch things up with different spices or toppings—there’s so much room to make this recipe truly yours.

• Spice Variation: I sometimes swap pumpkin pie spice for chai spice or add a pinch of cardamom. It brings a different cozy vibe while still pairing beautifully with the glaze.
• Oil-Free Option: For an oil-free bake, I use unsweetened applesauce instead of vegan butter—your donuts will still be moist but with fewer calories.
• Glaze Alternatives: In a pinch, drizzle with melted vegan chocolate or a simple dusting of powdered sugar to switch things up.
• Gluten-Free Twist: I’ve used a gluten-free all-purpose flour mix before with great results—just make sure the blend is one designed for baking to keep that tender texture.

Step-by-Step: How I Make Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Step 1: Prepare Your Dry Ingredients

Start by preheating your oven to 350°F and greasing your donut pan thoroughly—my trick is to use a non-stick spray plus a tiny swipe of vegan butter to really prevent sticking. In a large bowl, whisk together the flour, light brown sugar, baking powder, pumpkin pie spice, and salt. This ensures the leavening and spices are evenly distributed, which helps your donuts rise with that even flavor and texture.

Step 2: Mix the Wet Ingredients

In a separate bowl or measuring cup, combine the melted vegan butter, pumpkin puree, oat milk, and vanilla extract. I like to warm the vegan butter just until melted—not too hot—so it blends nicely into the batter without cooking the wet ingredients prematurely.

Step 3: Combine and Spoon Batter into Pan

Pour the wet ingredients into the dry mixture and stir gently with a large spoon until just combined. Don’t overmix—lumps are okay! Too much stirring can make the donuts dense. Then, spoon the batter into the donut pan cavities, filling them almost to the top. If you want less mess, use a piping bag or zip-top bag with the corner snipped off—game changer.

Step 4: Bake and Cool Your Donuts

Bake for 10-12 minutes or until the edges start to brown and a light press on the donut springs back. Keep an eye on them—they can go from perfect to dry quickly! Let the donuts cool for at least 10 minutes in the pan, then move to a wire rack to cool completely before glazing.

Step 5: Whisk Together the Cinnamon Maple Glaze

In a medium bowl, whisk powdered sugar, maple syrup, and cinnamon. Add oat milk one teaspoon at a time until your glaze is smooth and pourable, like maple syrup consistency. I’ve learned that going slowly here saves you from a glaze that’s either too thick or too runny.

Step 6: Dip Donuts & Let the Magic Happen

Dip each cooled donut halfway or fully into the glaze, letting excess drip off before setting on a wire rack lined with parchment. If you’re impatient like me, you can enjoy them right away for a gooey icing, but waiting 15 minutes lets the glaze harden slightly and gives that classic texture-toothfeel.

How to Serve Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Garnishes

I like to keep it simple with a sprinkle of ground cinnamon or a few finely chopped pecans on top for a little crunch. Sometimes, I dust with a touch of powdered sugar if I want a classic look for brunch. Freshly chopped toasted pumpkin seeds also add a nice savory contrast and a bit of texture.

Side Dishes

These donuts are my go-to when paired with a warm chai latte or a spicy cup of coffee. For a morning treat, I serve them alongside fresh fruit salad or vegan yogurt with granola to balance the sweetness and add some freshness.

Creative Ways to Present

For fall gatherings, I’ve plated these donuts on a wooden board lined with autumn leaves and scattered cinnamon sticks around—such a simple yet lovely touch that impresses guests. You can also stack donuts or serve them in little cups with whipped coconut cream for a fancy dessert vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover glazed donuts in an airtight container at room temperature for up to 2 days. If the glaze softens a bit, just pop them in the fridge for 10-15 minutes before serving to firm up again.

Freezing

These donuts freeze beautifully! I like to freeze them unglazed in a single layer on a baking sheet, then transfer to a freezer bag. When ready, thaw at room temp then dip in fresh glaze. This way, they taste freshly made every time.

Reheating

To reheat, I warm donuts for about 15 seconds in the microwave; just enough to soften without making them chewy. Then I drizzle or dip again in glaze if needed—so easy and they taste like you just baked them!

FAQs

Final Thoughts

This Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe has become such a comforting favorite in my kitchen. It’s the kind of recipe I turn to when I want something that’s both cozy and quick, delicious and plant-based. I promise you’ll love the way the pumpkin and spice blend with the sweet glaze—it’s a hug in donut form. Give it a try, whether it’s for a chill weekend brunch or a festive fall get-together. I’m betting you’ll find yourself making these again and again like I do!

Print