Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts

with maple peanut butter icing

Features:
  • Gluten free
  • Vegan

Baked pumpkin doughnuts that are naturally sweet, gluten free and vegan. Dipped in maple peanut butter glaze, they are perfect for afternoon tea or a family gathering.

Ingredients

  • For the doughnuts

  • For the maple peanut butter glaze

Directions

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There are so many delicious things you can make with pumpkin this season and one of them is this baked pumpkin doughnut recipe. Dipped in maple peanut butter glaze, they are perfect for afternoon tea or a family gathering. AND to make things even better, these pumpkin doughnuts are naturally sweetened, gluten free and vegan! Yes, that’s right. A doughnut that is actually healthy. Well, kind of.

Are you ready for the best autumn doughnut ever? Let’s do this!

*The recipe calls for 1 vegan egg substitute. I used Organ No Egg egg replacer however, flax egg would also work well in this recipe. To learn more about flax eggs, or vegan egg alternatives in baking click here.

Step 1
Mark as Complete

Preheat your oven to 180°C / Gas Mark 4. Spray a doughnuts pan with cooking spray or grease with oil or vegan butter alternative and set aside.

Step 2
Mark as Complete

Place all the wet ingredients into a large bowl, and mix using a hand mixer until well combined before adding all of the dry ingredients and stir.

Step 3
Mark as Complete

Once combined, transfer the mixture into your greased doughnut pan. Bake for around 15 minutes or until a skewer inserted comes out clean. Then take out of the oven and let them cool completely before trasfering onto a wire rack.

Step 4
Mark as Complete

To make the glaze

In a small bowl, combine all of the ingredients. Once combined, dip the cooled doughnuts into the glaze.

previous
Vegan Pumpkin Pie
next
Spiced pumpkin bread
Foodies100 Index of UK Food Blogs
Foodies100
  • 30 minutes
  • Serves 6
  • Medium
  • 180°C / Gas Mark 4

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Ingredients

Adjust Servings:
For the doughnuts
1 Vegan egg substitute*
1/4 cup Smooth peanut butter
1/2 cup Pumpkin purée
1/2 cup Soya milk
1 tsp Vanilla extract
1/4 cup Powdered peanut butter
1 cup Coconut flour
1 1/2 tsp Baking powder
1 tsp Maple syrup
1 tsp Cinnamon
Pinch of salt
For the maple peanut butter glaze
1/3 cup Powdered peanut butter
2 tbsp Icing sugar
2 tbsp Maple syrup
previous
Vegan Pumpkin Pie
next
Spiced pumpkin bread
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