Vegan Pumpkin Spice Donuts with Maple Glaze
Fluffy, cake-style vegan pumpkin donuts deliver classic autumn flavor without eggs or dairy. Made with pumpkin puree, warm spices, and vegan butter, these donuts offer a tender crumb and subtle sweetness that appeals to both vegans and traditional bakers seeking a seasonal treat. The crispy exterior contrasts beautifully with the soft, moist interior, while the maple-pumpkin spice glaze adds richness and depth. The key to success is chilling the batter and maintaining oil temperature during frying. Perfect for fall gatherings, weekend breakfasts, or gifting to friends, this version stands apart through its balance of spice-forward flavor and light texture, avoiding the dense, heavy results common in plant-based baked goods. Serve warm with coffee or tea.
Ingredients
- 2 ¼ cup all-purpose flour, unbleachedgluten-free 1-to-1 blend1:1gluten-freegluten-free
may require slightly more liquid
- 1 ½ teaspoon baking powder
- 1 teaspoon pink Himalayan sea salt
- ½ teaspoon ground nutmeg
- ½ tablespoon pumpkin pie spice
- 2 tablespoon vegan butter
- ½ cup organic cane sugar
- 2 egg replacerflax eggs2 tbsp ground flaxseed + 6 tbsp water, mixed and rested 15 minvegangluten-free optioneggs-free
denser texture, earthier flavor
- ½ cup vegan sour creamcoconut cream0.5:0.5 cup vegan sour cream + 0.5 cup coconut creamvegandairy-freedairy-free
richer, heavier crumb
- ¼ cup canned pumpkin puree
- oil for frying
- ¾ cup powdered confectioners sugar
- 2 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- 1
Whisk together flour, baking powder, salt, nutmeg, and pumpkin pie spice in a bowl.
- 2
In a separate bowl, cream vegan butter, cane sugar, and egg replacer together.
- 3
Add one-third of the wet mixture to dry ingredients and mix until crumbly.
- 4
Fold in vegan sour cream and pumpkin puree, then add remaining flour mixture and mix until combined.
- 5
Cover batter with plastic wrap or lid and chill in the fridge for a minimum of one hour.
- 6
While batter chills, whisk powdered sugar, maple syrup, pumpkin pie spice, and vanilla extract until smooth. Thin with plant milk if needed.
- 7
Roll out chilled dough to one-half inch thickness on a floured surface, re-rolling scraps as needed.
- 8
Cut donuts and holes with a donut cutter or large glass, dipping into flour before each cut.
- 9
Heat at least two inches of oil to 325 degrees F in a deep fryer, pot, or deep frying pan.
- 10
Shake excess flour from donuts and carefully add to hot oil in batches without crowding.
- 11
Once donuts float, fry for about twenty seconds, flip, and fry for one and one-half minutes until golden brown and cracked.
- 12
Flip and fry the first side again for one minute until golden.
- 13
Transfer to paper towel-lined plate for one minute, then move to cooling rack.
- 14
Once donuts are still warm but cool enough to handle, dip into glaze, shake off excess, and let dry on cooling racks glazed side up for about fifteen minutes.
Tips
Do not skip the one-hour chill. Cold batter is less sticky and rolls out cleaner, preventing dense, greasy donuts from excess flour absorption.
Maintain oil temperature between 325 and 330 degrees F. Use a thermometer and avoid crowding; multiple small batches yield crispier exteriors and moist centers.
Dip donuts while still warm but cool enough to handle safely. The heat sets the glaze slightly, creating a light coating rather than a thick shell.
Good to Know
Glazed donuts keep in an airtight container at room temperature for two days, or frozen up to two weeks. Reheat gently in a 300-degree F oven for five minutes.
Prepare batter up to one day ahead. Chill covered overnight, then proceed with rolling and frying. Unglazed donuts can be frozen after cooling for up to three weeks; thaw and glaze as needed.
Serve warm or at room temperature with coffee, tea, or milk. Pair with savory breakfast items like scrambled eggs or toast for balanced flavor.
Common Mistakes
Do not skip chilling batter to avoid sticky, hard-to-cut dough that produces greasy donuts.
Do not crowd the frying pan to avoid temperature drops that result in oily, dense donuts.
Do not fry above 330 degrees F to avoid burning exteriors while centers remain undercooked.
Substitutions
Dairy-Free Swaps
richer, heavier crumb
Full guide →Vegan Options
denser texture, earthier flavor
Gluten-Free Swaps
may require slightly more liquid
FAQ
Can I bake these donuts instead of frying?
Baked donuts will lack the signature crispy exterior and tender crumb of fried versions. If baking, use a donut pan, fill three-quarters full, bake at 350 degrees F for twelve to fourteen minutes until a toothpick comes out clean. Texture will be cake-like rather than light and fluffy.
What if I don't have vegan sour cream?
Substitute with coconut cream or cashew cream at a one-to-one ratio, though texture will shift slightly toward denser. Non-vegan option: use Greek yogurt or regular sour cream, which yields fluffier donuts. Ensure your plant milk choice complements the pumpkin spice flavor profile.
How long do these donuts stay fresh?
Glazed donuts are best within two days at room temperature in an airtight container. They dry out quickly after that. Unglazed donuts freeze well for three weeks; thaw and glaze when ready. Refrigeration accelerates staling, so avoid unless storage time exceeds three days.