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Pumpkin Donuts

  • Author: Food with Feeling
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 donuts 1x


  • 1 cup of all purpose flour (can also use pastry flour or something similar), I have not tried these with a gluten free flour except a 1-1 flour substitute 
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • pinch of salt
  • 1/2 teaspoon of pumpkin pie spice
  • ¼ cup of maple syrup
  • ½ cup of almond milk
  • 1 teaspoon of vanilla extract
  • ½ cup of pumpkin puree
  • 1 cup powdered sugar
  • 2 tablespoons milk of choice
  • ½ teaspoon of pumpkin pie spice or cinnamon


  1. Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
  2. In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. Stir in the milk, maple syrup, vanilla extract, and pumpkin puree. Stir until well combined.
  4. Evenly divide the batter into the donut pan. You can spoon it in and shake the pan a bit to level it out OR you can pour the batter into a baggie, cut one corner, and then pipe the batter into the donut pan.
  5. Bake for 9-12 minutes or until a toothpick inserted in the donuts comes out clean. Mine took right at 10 minutes.
  6. While the donuts cool, make the icing by whisking together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of the pumpkin pie spice. Add additional milk, 1 tablespoon at a time, until you reach your desired icing thickness.
  7. Once donuts have cooled a bit, dip them into the icing and ENJOY!

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: baking, pumpkin spice, donuts, vegan