Baked Pumpkin Donuts with a Rich Maple Glaze

There are so many reasons people love fall. Beautiful leaves, crisp air, and the beginning of holiday merriment, to name a few. And for many of us, it’s baking season! It’s cool enough to crank up the oven, and warm flavors like maple and pumpkin are on request. That’s why I love making these dairy-free pumpkin donuts whenever this time of year rolls around. They’re relatively fast and easy to bake, but provide all the comforts of autumn.

Dairy-Free Pumpkin Donuts with a Rich Maple Glaze

These dairy-free pumpkin donuts were a sweet entry in a recipe contest that we held several years ago. The recipe was submitted by Felice Bogus, and it has since become a favorite in many households. I’m just updating the original post to include more options, nutrition facts, and answers to FAQs.

Can I Substitute Gluten-Free Flour in these Pumpkin Donuts?

We haven’t tested this recipe without gluten, so I can’t guarantee perfect results. But a good friend swears by King Arthur Measure for Measure. She says it works great as a 1:1 substitute in recipes like these dairy-free pumpkin donuts. If you have another gluten-free flour blend that you find works well for making gluten-free donuts, you can give it a shot. But I don’t recommend substituting a single flour. And do not substitute a grain-free flour, like almond flour or coconut flour. They will not work as 1:1 substitutes in this recipe.

What Spices Can I Substitute for the Pumpkin Pie Spice?

If you don’t have any pumpkin pie spice on hand, you can use the blend below. It makes an even 2 teaspoons of pumpkin spice for this recipe. If you don’t have all of these spices, feel free to adjust as needed. Spices can often be modified to fit your cupboard without sacrificing taste.

• 1 1/8 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Can I Use a Different Sweetener?

In the pumpkin donuts, you can substitute regular white sugar or coconut sugar with just a slight change in taste and texture. We do prefer brown sugar though! I wouldn’t substitute a liquid sweetener. We haven’t tested any sugar-free sweeteners in these dairy-free pumpkin donuts, so I can’t guarantee how they would work. In the glaze, stick with pure maple syrup, if possible.

What Type of Oil Should I Use?

Your favorite oil for baking should work well. Felice uses vegetable oil (note that this usually contains soy). I use extra-light olive oil (not extra virgin) or grapeseed oil. Other neutral tasting baking oils, like canola oil or sunflower oil should work fine. If you opt to use coconut oil, melt it and then measure. And make sure that all of your ingredients, including the eggs, are brought to room temperature before adding the oil. Any cool ingredients can cause the oil to solidify into little beads. Also, if you don’t want any coconut taste, use refined coconut oil.

Can I Use Melted Vegan Butter Instead of Oil?

We haven’t tested this recipe with dairy-free buttery spread or sticks. It might work fine, but will change the taste slightly and might make the cakes a little less tender and moist. Butter alternatives are lower in fat and higher in water, so they don’t tenderize the crumb as well.

What Type of Milk Alternative Should I Use?

The recipe contest was cohosted with So Delicious, so Felice used their Unsweetened Coconut Milk Beverage. You can use whatever type you typically use for baking. Most will function fine in this recipe. I often use almond milk or soy milk. I’m not personally a fan of oat milk in recipes, but I have heard it works just fine in these dairy-free pumpkin donuts. Choose an original or unsweetened version, and you can use a vanilla flavored milk alternative, if you like.

Can I Bake this Recipe in a Muffin Tin Instead?

This recipe might work as muffins, but some changes might be needed in the quantity, baking time, and amount of liquid for best results. Instead, I recommend making my Dairy-Free Pumpkin Muffins Recipe. You can use the maple glaze on those, too!

Special Diet Notes: Pumpkin Donuts

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan pumpkin donuts, see our egg substitute guide. Or you can make this recipe for plant-based pumpkin donuts. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

Felice Bogus

Dairy-Free Pumpkin Donuts

5 from 2 votes

These pumpkin donuts are baked, not fried, but they're still a real treat. Each bite has a tender, moist crumb, and is iced with a rich maple glaze.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 12 pumpkin donuts

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Method Nutrition Notes

Ingredients

  

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Pumpkin Donuts

• 2 cups all-purpose flour or white whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon freshly ground nutmeg (see Nutmeg Note below)
• ½ teaspoon salt
• ⅔ cup pumpkin puree
• ⅔ cup brown sugar
• ¼ cup oil
• 2 eggs
• ½ cup unsweetened milk alternative

Maple Glaze

• 1 ½ cups confectioners’ sugar
• 3 tablespoons maple syrup
• 2 teaspoons unsweetened milk alternative or as needed
• Pinch salt

Method

 

Pumpkin Donuts

1. Preheat your oven to 350°F and lightly grease two standard donut pans.
2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
3. In a mixing bowl beat together the pumpkin puree, sugar, and oil until smooth. Beat in the eggs. Alternate adding the flour mixture and milk alternative to the wet ingredients in your mixing bowl, beginning and ending with the flour mixture. Stir after each addition just until combined. Do not overmix the batter.
4. Spoon or pipe the batter with a piping bag into the donut molds.
5. Bake the pumpkin donuts for 9 to 11 minutes, or until the donuts spring back when lightly touched.
6. Let the donuts cool in the pans for 5 minutes, before turning them out of each mold onto a wire rack to cool until warm.

Maple Glaze

1. While the donuts are cooling, whisk together the sugar, maple syrup, milk beverage, and salt in a wide shallow bowl until smooth.
2. Dip the top of a warm donut in the glaze, and return it to the rack, glazed side up. Repeat with the remaining donuts. As the donuts cool, the glaze will set.
3. Store any leftover donuts in an airtight container at room temperature for up to two to three days. For longer storage, they can be frozen, and later defrosted at room temperature.

Nutrition

Serving: 1glazed donutCalories: 245kcalCarbohydrates: 45.6gProtein: 3.3gFat: 5.8gSaturated Fat: 1gSodium: 221mgFiber: 1.1gSugar: 27.8g

Notes

Nutmeg Note: Freshly ground nutmeg, but you can substitute ground nutmeg. If you aren't a fan of nutmeg, you can substitute ground cinnamon.

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Also Try My Favorite Dairy-Free Cake Donuts Recipe!