– For the donuts: – 1 ¾ cups all-purpose flour – 1 ½ teaspoons baking powder – ½ teaspoon salt – 1 ½ teaspoons pumpkin pie spice or 1 teaspoon cinnamon plus 1/4 teaspoon each nutmeg ground cloves, and allspice – ⅓ cup vegetable oil or any mild flavored oil – ½ cup brown sugar – 1 egg – 1 ½ teaspoon vanilla extract – ¾ cup pure pumpkin puree NOT pumpkin pie filling – ½ cup unsweetened almond milk – For the maple glaze: – 2 cups confectioners’ sugar – 3 Tablespoons unsweetened almond milk or coconut milk – 2 Tablespoons maple syrup
Cook time: 15 min
Is pumpkin pie filling the same as pumpkin puree? No pumpkin puree simply pumpkin puree. On the contrary, pumpkin pie filling has sugar and spices added in. It’s an actual ready-made filling to make pumpkin pie. So it will not work for this recipe.
– Fill your donut pan to ¾ full. If you fill it higher, the batter will overflow from the edges and make a huge mess while it’s baking. – If you’re using cinnamon-sugar topping, instead of the icing, you need to let them cool down a bit. When the donuts are cool enough to handle, yet still warm, dip in your melted vegan butter (or regular butter, if you’re not vegan or dairy-free).
RECIPE TIPS AND FAQ’S:
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