Pumpkin Donuts with Cream Cheese Frosting
These baked vegan pumpkin donuts are the perfect holiday treat! They're cakey, moist, and topped with vegan cream cheese icing! Everyone is going to love these and no one will believe you when you tell them they're vegan, gluten free (optional), and baked, not fried!
Ingredients
Pumpkin Donuts
- 1 cup unsweetened almond or oat milk
- ¾ cup pumpkin puree
- ½ cup maple syrup
- ½ cup coconut sugar or regular cane sugar
- ⅓ cup melted vegan butter
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Cream Cheese Frosting
- 4 tablespoon softened vegan butter
- 4 oz vegan cream cheese
- 1 ½ cup powdered sugar
Instructions
Pumpkin Donuts Instructions
- Preheat the oven to 350
- In a large mixing bowl, mix the oat or almond milk, pumpkin puree, maple syrup, sugar, butter, vanilla, baking powder, baking soda, cinnamon, and nutmeg until well combined. Then, add the flour and mix until a batter forms. Pour the batter into 18 silicon donut molds.
- Bake for 25-30 minutes until the donuts are risen, completely cooked through, and lift easily out of the pan.
- While the donuts are baking, mix the vegan cream cheese icing ingredients. Add more powdered sugar to make the icing thicker. Wait for the donuts to cool before icing OR ice them while they're warm to create a "glaze effect"
Nutrition
Serving: 1Calories: 211kcalCarbohydrates: 33gProtein: 2gFat: 8g
Tried this recipe?Let us know how it was!