Vegan Pumpkin Pecan Donuts with Maple Cinnamon Glaze

October 6, 2018 8:10 pm Published by Leave your thoughts

Nothing else tastes like autumn is here like pumpkin…admit it, everywhere you go you notice everything pumpkin, from dish soap to toothpaste! (Well, I don’t know about toothpaste, I made that up, but I’m sure someone will make it) I was at the store yesterday and saw pumpkin tortilla chips and salsa; I really could not believe it when I saw pumpkin dog treats, really?  Don’t be surprised when you see a golden lab named pumpkin patch in line at the coffee shop getting his pumpkin latte…lol. It’s heaven on earth this time of year for pumpkin lovers but it doesn’t always mean that everything you see tastes good or should have pumpkin in it.

I wanted to create a pumpkin item that isn’t a muffin or pie and that was healthier than some pumpkin sweets; so I developed these delicious vegan pumpkin donuts with maple cinnamon glaze.  The minute my partner knew that I was blogging a recipe that was vegan this time, there was a happy dance moment in the house.  The best thing about these donuts is that they are baked and not fried like the usual donut, so your kitchen won’t smell like grease and the calories are way less, so your love handles will thank you after you eat one.  You don’t even have to be vegan to enjoy these decadent coffee dunkers…you won’t even miss the milk, butter and/or eggs in this moist cake like donut.

Dunk these donuts in your coffee at breakfast and you will be greeting the rest of your day with a big smile on your face…

I think the crow wants a bite! lol

I’ll take two to go!

Tower of donuts…yes indeed

Vegan Pumpkin Pecan Donuts with Maple Cinnamon Glaze

Taste of fall in these cake like donuts...even better, they are baked and not fried and just as good. 

Course Breakfast
Cuisine American
Keyword donuts
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 35 minutes
Total Time 22 minutes
Servings 6


  • 2 tbsp flaxseed meal
  • 6 tbsp water
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 2/3 cup brown sugar, packed
  • 3/4 cup pumpkin puree
  • 3/4 cup almond milk
  • 2 tsp apple cider vinegar
  • 4 tbsp vegan butter, melted
  • 2 tsp vanilla extract
  • 1 cup toasted pecans, chopped, divided (I used candied pecans)

For the glaze

  • 2 cups powdered sugar, sifted
  • 1 tsp cinnamon
  • 3 tbsp maple syrup
  • 3 tbsp almond milk

Special equipment

  • 2 non stick donut baking pans, 6 donut cavities in each pan


  1. Preheat oven to 400 degrees
  2. Spray the donut pans with non-stick baking spray and set aside
  3. Combine the flaxseed meal and water in a small bowl, mix and set aside to rest for 10 minutes
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, nutmeg, salt and brown sugar
  5. In a separate bowl mix together the pumpkin, almond milk, apple cider vinegar, vegan butter and vanilla. Mix in the flaxseed/water mixture once it has rested

  6. Add the dry ingredients to the wet ingredients and blend well, do not over mix; stir in ½ a cup of the chopped pecans
  7. Fill a pastry bag with the batter or you can use a plastic storage bag with a small cut in the corner of the bag and fill each donut cavity with the batter
  8. Bake in the oven for 10 to 12 minutes or until toothpick comes out clean

    Let rest for 15 minutes 

In a small bowl mix together the glaze ingredients with a whisk until well blended

  1. Dip the rounded side of the baked donut into the glaze and place on top of a wire rack lined with a cookie sheet, with the leftover icing, take a spoon and drizzle more icing on top and sprinkle with the chopped pecans, let rest 20 minutes so the icing can set.  Makes 12 donuts 

  2. Enjoy this autumn treat with a fresh cup of coffee morning, noon or night…

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This post was written by Joseph Sciascia

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