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Hey! Have you made your vegan pumpkin donuts with salted caramel glaze for Thanksgiving yet? No?
Well, what kind of sham of a Thanksgiving are you hosting?!
I figured that you were tired of Thanksgiving posts by now–mostly because I’ve run out of Thanksgiving recipes to send your way–so I’m hitting you with your new favorite Thanksgiving tradition: donuts for breakfast! But not just any donuts..
vegan
pumpkin
donuts with…
salted
caramel
glaze
I had to give each of those uh, words its own line, because I felt they were each too powerful to play well together inside a measly span tag. Am I right or am I right?
What I love about these donuts is a) they’re easy as pie. Pumpkin pie, to be exact. Since, you know.. the.. pumpkin.. and b) they’re stinkin’ delicious?! Without bein’ stinkin’, of course. Oh, and c) they’re vegan! So any ol’ soul can eat them. Unless they’re gluten-free, in which case.. I apologize.
I used half whole wheat flour, because, while I wanted these to be rich and fun and indulgent, I didn’t want to break the bank nutritionally, so to speak. Or, rather, save a little, to balance out the wild and crazy powdered sugar we’re using in the salted caramel glaze. There’s plenty of pumpkin in these little suckers, and just the perfect amount of pumpkin spice to make these seasonal and warming without being too heavy. The salted caramel?
I mean, do I even have to? If you don’t understand the holy holiness that is salted caramel without me describing it, then..
Just… no. I can’t know you, you alien you!
Happy Thanksgiving, dearests! Here’s some donuts to celebrate!
Vegan Pumpkin Donuts with Salted Caramel Glaze
Ingredients
- 1 cup flour all-purpose
- 1 cup wheat flour white whole
- 1 ½ teaspoons salt to taste
- 1 ½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ cup coconut oil melted
- 3 tablespoons flax eggs (mix together 3 tablespoons freshly ground flax meal and 1/2 cup + 1 tablespoon warm water and set aside until the texture of egg whites)
- ¾ cups agave nectar
- 1 teaspoon vanilla extract
- 1 ½ cups pumpkin purée (*not* pumpkin pie filling)
- 1 tablespoon Salted Caramel
- 2 cups sugar powdered
- ¾ cup vegan caramel sauce (store-bought or make your own below)
- 1 ½ teaspoons salt sea salt
- 2-3 tablespoons milk almond
- 1 tablespoon VEGAN CARAMEL SAUCE
- 1 ½ cups sugar
- ½ cup water
- 3 tablespoons butter vegan
- ½ cup milk almond
Instructions
- Make the caramel:
- Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
- Increase heat; boil without stirring until syrup turns golden (I advise to not wait until it turns amber, as that usually means it's burnt!), occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes.
- Remove from heat. Whisk in butter. Very, very gradually add almond milk (mixture will bubble vigorously). Stir over low heat until smooth. If the mixture seizes up, simply continue to heat and smooth out. Cool to lukewarm before making the glaze.
- Make the donuts:
- Preheat oven to 350ºF. Spray two donut pans with cooking spray (I recommend spray coconut oil).
- Combine flours, salt, baking powder and pumpkin pie spice in a mixing bowl; whisk together until well combined. Set aside.
- In another mixing bowl, stir together coconut oil, flax eggs, agave nectar, vanilla extract, and pumpkin purée until smooth. Add flour mixture and continue to whisk or stir together until well combined.
- Fill the donut pan 3/4 of the way full (these don't rise much!) - I find the easiest way to do this is to schlep the batter into a piping bag or large ziploc bag and pipe the batter into the donut pan cavities.
- Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let stand at least five minutes, then transfer to a wire cooling rack, while you make the glaze.
- Combine all the glaze ingredients in a mixing bowl and whisk until completely smooth. Dip the tops of the donuts in the glaze and serve immediately. If you plan to serve later, keep the donuts and glaze separate and glaze right before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Hellllls yeah! Get in my belly, donuts! Or I could just eat the salted caramel glaze by itself. Good grief, these look amazeballs.
Dude, you 100% could. And I freaking love your comments.. amazeballs! Ha! You just don’t see that too often on my comment feed.. and that needs to change! Lead the revolution Meredith!!
Okay…no, just stop. I can’t even….OMG, Cheryl! These donuts! I can’t really think of a single thing I don’t completely love about them. Their adorbs heart shape, how soft they look inside, THAT GLAZE.
Um, and vegan too?! SO IN.
I’m coming over to your place for donuts, ksoundsgood?! Pinned!
Yes!! We need to have food blogger camp I am SURE of it!! We can take turns cooking different meals and photographing and ugh!! Right?!
These are just the cutest donuts in the world.. and I bet they tasted delicious too!
Thanks Thalia!
“vegan pumpkin donuts with…salted caramel glaze” <– YOU just stole my heart. That honestly sounds more than ah-mazzzing!!! Can I come over and have one right now!?! It makes them that much better that they are in an adorable heart shaped donut pan and covered in SALTED caramel glaze. I can't wait to make these and get my hands on a heart shaped donut pan now. Pinned! 😀
I must admit, that’s one of those recipes that just sounds great, right? Like I love every word.. ha! I hope you do make them and love them Ceara!
Look at all that pumpkin you packed into these mouthwatering, over the top delicious doughnuts! And you went 1/2 n 1/2 on the flour! I like it! There’s nothing wrong with breaking tradition and going for something else that is still pumpkiny.. I mean you’re not totally breaking tradition, right?
Where did you get that 40 Aprons spoon?!?!? I mean, really, Cheryl, did you have to go and rub it in?! First the heart doughnuts, and now the spoon? Come on!? Love it!!
You’re so right.. if pumpkin donuts with salted caramel glaze on Thanksgiving is wrong, I just don’t want to be right!
:faints:
Don’t you love it?! I’m not even telling where I got the spoon.. mwahahaha! You’ll see why! (um…. email me your mailing address…:D )
ok love these donuts!! and I have to ask, where did you have that spoon made? love it!
From Etsy here – https://www.etsy.com/transaction/227827544 ! 5 for $30.. not bad at all!
1. THAT SPOON!!!!
2. I am running the shammiest of shammy breakfasts, apparently. 🙂 Delicious! What a gorgeous addition to Thanksgiving Day!
Yeah, let’s be honest, for Thanksgiving breakfast I had like.. three clementines, in some sort of preparatory apology to my body! And right?! Every food blogger needs a super special stamped spoon!
I love the idea of heart donuts! They are gorgeous, healthy and the glaze is the perfect addition to them! Pinning!
I know I really need a regular donut pan but heart-shaped donuts make every recipe cuter, right?! 🙂 Thanks M!
Thanksgiving just got way better with these donuts! Total beauties!!
I heard their an Italian tradition on Thanksgiving! Amiright?! 🙂
Heart donuts? Could it get any better?! Oh yes it can, with a custom 40 aprons spoon! How do I get both of these things because I waaaant themmmmm
I know this is not at all what you intended, but I’m pretty positive I’m going to start sending all my bloggy friends 40 Aprons spoons, like the pompous equivalent of a signed headshot. MWAHAHAHAHA. Heart donuts! Mwahahaha!