Ready for fall? No? How about fall baking? I thought so. These pumpkin donuts are baked, not fried, for an indulgence that’s a little less guilty. The recipe was a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Felice Bogus.
Heather shared this feedback on our Facebook page, “Made these this morning! Delicious!”
Special Diet Notes: Maple-Glazed Pumpkin Donuts
For soy-free baked pumpkin donuts, just make sure you choose your baking oil wisely – some vegetable oils are made with soybean oil.
Confuse eggs with dairy? You’re not alone! See this post: Are Eggs Dairy?
- 2 cups all-purpose or white-wheat flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon salt
- ⅔ cup pumpkin puree
- ⅔ cup brown sugar
- ¼ cup vegetable oil (or baking oil of choice)
- 2 eggs
- ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- 1 ½ cups confectioners’ sugar
- 3 tablespoons pure maple syrup
- 2 teaspoons So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- Pinch salt
- Preheat your oven to 350°F and lightly grease two standard donut pans.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
- In a mixing bowl beat together the pumpkin puree, sugar, and oil until smooth. Beat in the eggs. Add the flour mixture, alternating with the milk beverage, beginning and ending with the flour mixture, just until smooth.
- Spoon or pipe the batter into the wells of the donut pans and bake for 9 to 11 minutes, or until the donuts spring back when lightly touched. Remove from oven and let cool in the pans for 5 minutes. Turn out onto a rack and let cool until warm.
- While the donuts are cooling, whisk together the sugar, maple syrup, milk beverage and salt until smooth.
- Carefully dip the tops of the warm donuts in the glaze. Return to the rack, glazed side up, and let rest until the glaze is set.