Helllloooo official pumpkin season! I’m running behind this year and didn’t crack open my first can of pumpkin until just this weekend, so I really need to get with the fall baking already. I’m happy that my first pumpkin recipes of the season is coming just in time for the 3rd Annual Virtual Pumpkin Party! My blog bestie Sara always puts together this fun virtual party every year and every year everyone hits it out of the park. I went more for vegan pumpkin doughnuts this year, straying from my years past of cookies and sticky buns. I actually have a version of these vegan pumpkin doughnuts on my site already, buried deep in the archives when I thought it was acceptable to photograph underneath my yellow dining room light and didn’t know how to make food look good whatsoever, but we will let that one lie where it is and go with this updated recipe.
Vegan pumpkin doughnuts are one of those recipes that have been on my long-standing ‘I should make that’ list but haven’t gotten around to them until this year. I loved a good fried doughnut as much as the next person, but for these, I decided to give my doughnut pan a workout. Baked doughnuts are SO much easier (and less messy) than fried and it makes me feel like I can eat two and not feel bad about it, right?
One of the key things with this vegan pumpkin doughnuts recipe is to not skip the olive oil! In years past I’ve tried making doughnuts oil free and they just did not turn out well. I will say that the combo of olive and oil and pumpkin works well together, giving them a deeper taste than just sweet pumpkin and frosting (not that there’s anything wrong with that at all). These doughnuts are great without the frosting too, AJ ate one without it and seemed to not be bothered by the lack of frosting at all. Meanwhile, I was trying to shoot the pictures of these and not eat all of the ones that were topped with the cinnamon maple frosting before I was done. Also, a quick note on frosting, don’t get impatient and try to frost them while they are still warm! I know it sounds tempting, but the frosting will just seep right into the doughnuts and disappear. They will still taste great, but you will lose that crunchy frosting layer on the outside that is so important to a perfect vegan pumpkin doughnut.
Happy Pumpkin Party-ing! If you have a bit of extra time today, check out all of the pumpkin goodness over on Sara’s site. Big thanks to her for always putting together a super fun fall party and it always makes me wish we could get together in person to share all these lovely treats!
Vegan Pumpkin Doughnuts are perfect for the cozy fall season! Topped with a cinnamon maple vegan frosting and ready for your next breakfast.
- 1/2 teaspoon apple cider vinegar
- 6 tablespoon almond milk
- 1/2 cup canned pumpkin
- 1/3 cup granulated sugar
- 2 tablespoon brown sugar
- 1/4 cup olive oil
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of nutmeg
- 1 cup all-purpose flour
- 1/2 cup spelt flour
For the frosting:
- 1 tablespoon almond milk
- 2 tablespoons maple syrup
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350F. Grease a doughnut pan and set aside.
- In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, brown sugar, and olive oil until smooth. Set aside.
- In another bowl, whisk together the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, AP flour, and spelt flour, until no clumps remain. Stir the dry ingredients into the pumpkin mixture. Stiring until no flour streaks remain.
- Spoon the batter into the doughnut pan, using a spoon to spread around the batter into the doughnut shapes evenly.
- Bake for 12-14 minutes, until doughnuts spring back with lightly touched. Frost when completely cool.
To make the frosting:
- Combine all ingredients into a small bowl and whisk together until smooth. Dip each doughnut into the frosting or pour over the doughnuts while placed on a cooling rack with parchment paper underneath.
- Doughnuts are best eaten immediately or within the day, but can keep for up to 3 days stored at room temperature.
Adapted from Oh She Glows