Vegan Pumpkin Maple Donuts

Pumpkin and maple make a good case for keeping fall baking simple. These Vegan Pumpkin Maple Donuts pair pumpkin flavor with a sweet maple praline glaze, bringing together two seasonal favorites without dairy or eggs. They're just as suited to a morning coffee break as they are to an afternoon treat.

A maple glaze with more to it

The icing features Amoretti® Natural Maple Praline Artisan Flavor, which combines maple flavor with notes of caramel and pecans. Those flavors work naturally with pumpkin, giving the glaze a richer character than sweetness alone. 

Once the donuts are dipped, each bite brings together the pumpkin base and the maple praline coating, with no elaborate decoration needed.

Getting an even coating

Let the donuts cool before glazing them. If they're still warm, the icing can thin and slide off rather than settling into an even layer. Your glaze should be thick enough the coast the surface while allowing any excess to drip back into the bowl. Make sure the immediately start glazing right after you make the icing so that it doesn't cool down and start to set in the hot pan.

After dipping, place the donuts on a wire rack with a tray underneath to catch the drips. Allow the glaze to set before stacking or storing them so the coating stays intact.

A simple addition to your fall baking

These Vegan Pumpkin Maple Donuts offer a different way to enjoy pumpkin beyond the usual loaf or pie. The maple praline glaze gives them a distinct flavor while keeping the finish simple. Whether you're already baking plant-based or adding more vegan recipes to your rotation, this is a seasonal pairing worth making room for.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3/4 cup light brown sugar
• 1 flax eggs
• 1/2 cup vegetable oil
• 1/3 cup unsweetened almond milk (room temperature)
• 1 teaspoon Amoretti® Vanilla Bean Paste

Glaze:

• 3/4 cup brown sugar
• 1 tablespoon vegan butter
• 1/4 cup oat milk
• 1 1/2 cups sifted powdered sugar
• 1 teaspoon Amoretti® Vanilla Bean Paste
• 1 teaspoon Amoretti® Natural Maple Praline Artisan Flavor

Directions

1. Make 2 flax eggs by combining 2 tablespoons of ground flax meal with 6 tablespoons of water. Mix and set aside for 10 minutes to thicken.
2. Preheat oven to 350°F and grease donut pans.
3. In a large mixing bowl, add flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk together until combined.
4. In a separate mixing bowl, add brown sugar, vegetable oil, flax eggs, almond milk, and vanilla bean paste. Mix until combined.
5. Add the dry ingredients to the wet mixture and fold together gently until no flour lumps remain.
6. Transfer the batter into a piping bag or large ziplock bag and cut the corner. Pipe the batter evenly into each donut crevice in your donut pan.
7. Bake for 10 minutes until the edges are lightly browned. 
8. Cool donuts in the pan for about 2 minutes before transferring to a wire cooling rack.
9. While donuts are cooling, begin making the icing glaze. In a saucepan over medium heat, add the brown sugar, oat milk, and vegan butter. Whisk together until combined. Let the mixture come to a simmer and remove from heat. Remove the pan from heat and add the sifted powdered sugar, vanilla bean paste, and maple praline artisan. Whisk together until smooth.
10. Immediately dip the top of each donut unto the glaze and place back on the wire cooling rack with a tray underneath to catch excess icing drips.
11. Allow glaze to set, serve, and enjoy!