I love donuts.
There, I said it. Confession is good for the soul. And so are donuts!
Are donuts classified as soul food? Because they should be. I feel a love for them in the innermost depths of my being. I feel similarly about oatmeal, but that’s a topic for a different day.
Today is all about donuts. More specifically, these vegan maple-glazed pumpkin spice donuts! That name is kind of a mouthful, but when so many flavors are important you can’t just ignore them.
A couple months ago I started a personal mission to taste vegan donuts in every city I visit. So far it has been a very tasty mission, and one that I plan to continue for a while.
But it seems silly to only rely on other places for vegan donuts. Sometimes I just want to eat one in the comfort of my own home with messy hair and wearing my fuzzy slippers! I do have a vegan donut recipe in my arsenal, but now that it’s autumn I think a pumpkin-based recipe is necessary too.
Another reason a pumpkin-based recipe is necessary? The 2016 Virtual Pumpkin Party! Over 100 food bloggers and I are taking part this year, each creating a fabulous pumpkin recipe to share with you! Some are vegan like mine, but many aren’t. So there’s something for everyone! If you’ve been searching for some amazing fall-themed foods, then look no further. Seriously, we got ya covered. The full Virtual Pumpkin Party list of recipes can be found at Cake Over Steak + Twigg Studios!
Okay, back to the donuts…
I’m not a huge fan of fried foods (Although I do make an exception with the glorious vegan donuts I find in the various cities I visit. Hashtag YOLO.), so I opted for the baked method for these donuts. A little bit healthier that way, plus no dealing with molten lava-like hot oil. I have your health AND safety in mind with this one. And your tastebuds.
Sweet foods are good but overly sweet foods are not so good, so there is just the right amount of spice in these dough to balance with the sweet maple glaze drizzled on top. It is fall after all, so we want those cinnamon-y spice fall flavors to shine!
Donuts can sometimes seem a little intimidating to make, but these are really quite simple! The most complicated part is piping the batter into the pans. But don’t worry, I can help you with that! No need to go buy any fancy piping bags + tips, you just need a quart-size ziplock bag, a tall cup (or mug), and scissors.
No-fuss DIY piping technique:
- Open the ziplock bag inside the cup, then fold the top of the bag around the rim of the cup.
- Carefully spoon the batter into the bag.
- Once all the batter is in, press out as much air as you can from the top of the bag, give a few twists to seal the top, then use scissors to snip an opening in one of the bottom corners.
- Pipe the batter into the pans, and then just throw away the empty ziplock bag when you’re done!
One final note is that, like most donuts, these are best eaten the same day they’re made. However, you can save leftover glaze (cover and refrigerate it) and leave some of the donuts un-glazed and they will still be good to dip into the leftover glaze and eat the next day!
- ⅓ cup soymilk
- ½ tsp apple cider vinegar
- 1 cup unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ cup pure pumpkin puree
- ¼ cup granulated sugar
- 2 Tbsp maple syrup
- 2 Tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 cup confectioner’s sugar, sifted
- 2 Tbsp pure maple syrup
- 1 Tbsp soymilk
- pinch of salt
- Preheat oven to 350°F. Lightly coat donut pans with nonstick cooking spray. Set aside.
- Combine soymilk and vinegar in a small bowl and give a small stir. Set aside for 8-10 minutes to allow mixture to curdle.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a separate bowl, whisk together the pumpkin puree, sugar, maple syrup, coconut oil, vanilla extract and soymilk mixture.
- Add the wet mixture to the dry and gently stir until just combined; it should take less than 40 strokes. You don’t want to overmix! The batter will be thick. Pipe batter into prepared donut pans, filling about ⅔-¾ full.
- Bake for 10 minutes, or until lightly golden and springy to the touch. Let donuts cool for 5 minutes before removing from pans and transferring to a wire rack to finish cooling.
- While the donuts are cooling, make the glaze. Combine all glaze ingredients and whisk until completely smooth.
- Dip each donut into the glaze and return to wire rack to let glaze drip and set slightly. Repeat so each donut gets two coatings of icing. Then enjoy!