Pumpkin Spice Donuts Recipe
Meet your new fall obsession — Pumpkin Spice Donuts! They’re cozy, sweet, and smell like every Pinterest board you’ve ever saved in October. Each bite tastes like autumn hugged you, whispered “you’re fabulous,” and handed you a PSL. These vegan donuts are soft, spiced, and baked — because we’re classy, not greasy. They’re the perfect excuse to wear a chunky sweater and call eating three “self-care.” Ready to fill your kitchen with cinnamon-scented glory? Let’s make donuts that even your inner pumpkin queen would approve of — moist, golden, and scandalously good.
Pumpkin Spice Donuts Recipe
Soft, fluffy, and perfectly spiced vegan pumpkin donuts baked to golden perfection — topped with a maple glaze that tastes like fall magic.
Ingredients
Method
- Preheat your oven to 180°C and lightly grease your donut pan.
- In a large bowl, whisk flour, baking powder, baking soda, pumpkin spice, and salt.
- In another bowl, mix pumpkin purée, coconut sugar, milk, oil, vinegar, and vanilla until smooth.
- Combine wet and dry ingredients; stir gently until just mixed.
- Spoon or pipe the batter into your donut pan, filling each mold about ¾ full.
- Bake for 18–20 minutes, or until golden and springy to the touch.
- Let donuts cool for 10 minutes on a rack.
- In a small bowl, whisk powdered sugar, maple syrup, milk, and cinnamon until silky smooth.
- Dip each donut into the glaze, let the excess drip off, and admire your masterpiece.
- Eat warm, take a deep breath, and pretend it’s 10°C outside — even if it’s not.
Notes
Nutritional Values (Per Donut)
- Calories: 210
- Total Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Calcium: 6%
- Vitamin A: 25%
- Magnesium: 5%
- Potassium: 7%
Additional Notes / Tips
- Don’t overmix the batter — we’re baking donuts, not bricks.
- Swap the glaze for melted dark chocolate if you’re feeling bold.
- Store leftovers in an airtight container for up to 3 days.
- For extra flair, sprinkle crushed pecans or coconut on top.
- Serve with coffee, gossip, and that “I baked this” confidence.
