pumpkin spice donuts with a maple spice glaze (v, gf)

Oh, hello there! The big shocker is that I’m back with another pumpkin recipe. Funny part is that it’s not even the intended pumpkin recipe next in the line up. I guess we’ll just keep this pumpkin train going a bit longer!🎃🚞🙌🏼

Today we’re talking donuts… vegan, gluten free donuts (said in James Bond style).

I ventured into donut territory when we were at the pumpkin patch today (another shocker, right?!), and they had donuts there… but, of course, they were not vegan. And since I made a new big batch of pumpkin purée yesterday, I was really craving a good ol’ vegan pumpkin donut. So, what’s a girl to do?! Sometimes you just gotta whip up what you desire!

PUMPKIN SPICE DONUTS WITH A MAPLE SPICE GLAZE (V, GF)

Makes: 12

Prep time: 10-15 mins | Cook time: 20 mins

Lightly adapted from Minimalist Baker

Ingredients

DONUTS:

• 1/4 cup aquafaba (aka liquid from canned organic chickpeas)

• 1/4 cup melted coconut oil

• 1/3 cup coconut sugar

• 1/4 cup maple syrup

• 1 tsp vanilla

• pinch of salt

• 1 (heaping) teaspoon of pumpkin pie spice (use my homemade version here)

• 1/2 cup pumpkin purée (get the recipe to make it here or sub in canned)

• 1/3 cup unsweetened vanilla almond milk

• 1 tsp apple cider vinegar

• 1 1/2 cup almond flour

• 1 cup GF flour blend

• 2 tsp baking powder

• 1/2 tsp baking soda

GLAZE:

• 1.5 cups powdered sugar (organic)

• 1-3 tbsp maple syrup

• splash of unsweetened vanilla almond milk

• sprinkle of pumpkin pie spice in glaze + some for topping the donut

DIRECTIONS:

1. Preheat oven to 375 degrees F & get 2 x 6-cavity donut trays ready to go (if they’re non-stick you don’t need to grease, but you can if you’d like).

2. In a mixing bowl (or stand mixer), add aquafaba, and mix on high for 5 minutes until it resembles a white & fluffy meringue.

3. In a large bowl, add: oil, sugar, maple syrup, vanilla, and salt. Use a whisk to beat ingredients together.

4. Switch to a spatula, add in: pumpkin pie spice, pumpkin, almond milk & apple cider vinegar*. Mix together.

5. Finally, add in both flours, baking powder, and baking soda, using the spatula to incorporate it all together. It might feel a bit tough, which is why we lead into…

6. Final ingredient: add in your whipped aquafaba, and mix to combine it all.

7. Distribute equally between the donut trays (I found 2 heaping tbsp worked per donut). I like to add my scoops to the tray, then smooth out with the back of the spoon.

8. Place in oven to bake for 20 minutes. To check if they’re done, put your finger on them, the donut should spring back super quickly, but if it leaves an indent, then it needs longer to cook. You could also insert a toothpick; if it comes out clean, they’re done!

9. Remove from trays & let cool on a cooling rack. // While donuts are cooling, this would be a good time to prepare the glaze —> combine all ingredients in a small bowl with a whisk.

10. Once cooled, dip the bottom side of the donut (aka the side that was face down in the donut tray—it’s the prettier looking side!) into the glaze until the top is coated, then set back onto wire rack to harden.

And you are ready to eat multiple donuts. I give you permission!

Note:

* You can “curdle” the milk together with the apple cider vinegar by pouring both ingredients into a separate glass and letting stand for a few minutes before mixing into the main bowl. This is not necessary, but up to you if you’d like to try.

---

Now if things go to plan, I SHOULD be back here next with that homemade pumpkin spice latte recipe, but give me a container of pumpkin purée, and who knows what will happen!

xo char