Pumpkin Donut With Cinnamon Maple Glaze

Fall is finally here which means one thing: PUMPKIN EVERYTHANG! Well not for everyone but I am the typical basic person who love pumpkin anything as soon as its cooler than 70 degrees outside. These donuts will surely put you in the autumn mood no matter what time of day you munch on them. The cinnamon maple glaze adds a special flavor that pairs well with the pumpkin packed sweetness.


Pumpkin Donuts With Cinnamon Maple Glaze 

Makes 6 donuts 

1 cup gluten-free flour (can use all-purpose if you are not gluten-free) 

1/2 cup coconut or brown sugar 

1/2 cup canned pumpkin purée 

1 tbsp flax meal 

1 tsp baking powder 

1/4 tsp baking soda 

1 tsp vanilla extract 

1 tsp pumpkin pie spice 

4 tbsp melted vegan butter (can use olive or coconut oil as well) 

Cinnamon Maple Glaze:

1/2 cup maple syrup 

1 tbsp cinnamon 

1-2 tbsp coconut oil

1/2 cup organic powdered sugar 

  1. Preheat oven on 350 F

  2. Oil donut pan with coconut oil or vegan butter 

  3. Place flax meal in a small bowl w/ 2.5 tbsp water. Let set to form “egg like” consistency 

  4. Place dry ingredient in a large bowl (flour, sugar, baking powder, baking soda) and mix well

  5. Add wet ingredients (pumpkin, melted vegan butter, and vanilla extract) and mix to form dough. 

  6. Place dough into a piping bag or a large ziploc bag and cut end of ziploc bag.

  7. Place dough into each doughnut holes

  8. Bake for 13-15 min or until donuts are golden. 

  9. Let cool for 7-10 min before removing from donut tin. 

Cinnamon Maple Glaze: 

  1. Place all ingredients into a bowl and mix until well combined.

  2. Dip each donut into the glaze and let cool for glaze to set. 

Charmaine SimmonsComment