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.
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for baked pumpkin donuts uses Coconut Milk Beverage from So Delicious Dairy Free.
Reader Raves
Heather shared this feedback on our Facebook page, “Made these this morning! Delicious!”
Special Diet Notes: Maple-Glazed Pumpkin Donuts
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For soy-free baked pumpkin donuts, just make sure you choose your baking oil wisely – some vegetable oils are made with soybean oil.
For egg-free and vegan baked pumpkin donuts, I would test with an egg replacer. You might also have luck with chia or flax eggs, but we haven’t tested it.
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.
9 Comments
Can these be made in a muffin tin too? I imagine the time or temp would have to be adjusted. We are new to the challenges of dairy free.
Yes! They can definitely be made in a muffin tin. The baking temp should remain the same, but you will need to check in as I don’t know what the time would be (though it would be longer). Use the toothpick test (insert one in the middle of a muffin, when it comes out clean, they’re done). Another way to tell is when the muffins start pulling away from the edges of the pan.
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I couldn’t tell you the last time I was able to eat a donut… Seeing these pictures and knowing they are dairy-free literally made my mouth water. I can’t wait to make this recipe!
That’s great! I hope you get the chance to enjoy it Liz.
These look so scrumptious! I just had a reader on my blog substitute apple sauce for part of the oil in an apple cake and the result was fabulous. I’ll bet the use of pumpkin here is similarly wonderful.
I’m thinking you’re right 🙂
as much as I love summer, fall is my favorite and I am most definitely ready. for baking, for cool evenings, for boots and scarves and sweaters on the dachshund…
and doughnuts. these look GOOD.
Oh, I’m hoping there are pictures coming of the pooch 🙂