Maple-Glazed Baked Pumpkin Donuts


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.

Maple-Glazed Pumpkin Donuts that are baked, not fried. Need I say more? Oh yes, it's a dairy-free recipe, too!

Reader Raves

Heather shared this feedback on our Facebook page, “Made these this morning! Delicious!”

Special Diet Notes: Maple-Glazed Pumpkin Donuts

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy 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?

Maple-Glazed Baked Pumpkin Donuts
Prep time
Cook time
Total time
Serves: 12 pumpkin donuts
Pumpkin Donuts:
  • 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
Maple Glaze:
To make the Pumpkin Donuts
  1. Preheat your oven to 350°F and lightly grease two standard donut pans.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
  3. 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.
  4. 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.
To make the Maple Glaze
  1. While the donuts are cooling, whisk together the sugar, maple syrup, milk beverage and salt until smooth.
  2. 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. My first batch is in the oven and smells great! I added vanilla to the batter just in case. I received 2 silicone donut cake pans for my bday so that will also be a first for me!

    • There isn’t any vanilla in this recipe. You can add some to the dough if you want to add vanilla flavor. If you opt to add some to the icing, you might need to adjust the amount of liquid used.

  2. 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.

  3. Pingback: Best Pumpkin Recipes on the Net (September 2015 Edition) – 210 recipes | The Food Explorer

  4. 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!

  5. 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.

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