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This pumpkin donut recipe has everything you want fall baking to be—fluffy, perfectly spiced, and topped with a drool-worthy salted caramel glaze that’ll have everyone asking for a second batch. Ready in no time, they’re awesome for weekend family breakfasts, holiday entertaining, or when you need a crowd-pleasing dessert that happens to be completely plant-based!
See recipe card below for full list of measurements, ingredients, and instructions.
Cheryl’s Tip:
I recommend making the caramel sauce first. It needs time to cool and thicken slightly before you turn it into glaze. And for fun, get your kids involved with glazing these pumpkin spice donuts; mine especially love dunking them right before they’re gobbled up!
Why This Recipe is So Good
- These donuts are ridiculously soft and cake-like without any eggs or dairy. The pumpkin purée keeps them incredibly moist while adding that gorgeous autumn color we all crave. And the salted caramel glaze has that perfect sweet-salty balance that gives you a jolt of bliss with every single bite.
- For a tasty dessert (or breakfast option), this pumpkin donuts recipe is surprisingly easy to make Just mix, fill the pans, and bake—no rolling, no rising, no pulling out your hair from stress during the holidays.
- Whether you’re hosting a fall brunch or need a dessert that works for vegan guests, these donuts look bakery-fancy but are totally doable for home bakers. And your kiddos will inhale them! Pair these delicious treats with Healthy Vegan Chocolate Truffles Recipe (Paleo), Paleo Hot Chocolate, Easy Golden Milk, or this Miracle Maca Latte.
What You Need to Know Before You Start
- If you’re new to donut making, do a test batch of these pumpkin spice donuts to get the timing and fill level right for your specific pans.
- Always let your pumpkin purée and vegan milk come to room temperature for smoother mixing and better texture.
- These don’t rise much, so fill each cavity about ¾ full. A piping bag or large zip-top bag with a corner snipped off makes this step super easy and mess-free.
- Don’t skip the cooling time! Let the donuts cool completely before glazing, or that rich, glossy caramel will just slide right off. Trust me, patience pays off here.
Frequently Asked Questions
Heck, yes! Bake the donuts up to 2 days ahead and store them covered at room temperature. Make the glaze fresh and dip the donuts right before serving for the best texture and appearance.
If you’re really pressed and lack time to pick up donut pans or just don’t have them, you can make these as muffins instead! Use a standard 12-cup muffin tin and bake for 18-22 minutes. They won’t have the classic donut shape, but they’ll taste just as amazing.
Indeed, you can! Agave nectar works perfectly, or you can use your favorite liquid sweetener. For sugar-free options, try sugar-free maple syrup or monk fruit syrup.
Insert a toothpick into the thickest part of a donut – it should come out clean or with just a few moist crumbs. The tops should spring back lightly when touched.
Yes! Freeze unglazed donuts in an airtight container for up to 3 months. Thaw completely at room temperature, then make fresh glaze and dip before serving.
Unsweetened almond milk or oat milk work best – they’re not too thick or too thin. Avoid using full-fat canned coconut milk as it will make the glaze too thick.
More Fall Pumpkin Recipes
- Paleo Pumpkin Churros with Dark Chocolate Sauce (Made in Waffle Iron)
- Paleo Pumpkin Breakfast Bake
- No-Bake Pumpkin Oatmeal Cookies
- Healthier Pumpkin Cookies with a Maple Glaze
- No Bake Pumpkin Cheesecake
- Pumpkin Muffins with a Spiced Crumb Topping
- Homemade Pumpkin Spice Creamer Recipe
- Gluten Free Pumpkin Bread
- Easy Keto Pumpkin Pie
- Keto Pumpkin Cheesecake
- Pumpkin Caramel Macchiato
- Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting (Dairy-Free, GF)
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Vegan Pumpkin Donuts with Salted Caramel Glaze
Equipment
- 2 Standard donut pans 6-cavity each
- 2 large mixing bowls
- whisk
- Measuring cups and spoons
- Microwave-safe bowl with tall sides
- Piping bag or large zip-top bag optional, for filling donut pans
- Cooking spray
Ingredients
For the Donuts
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ cup vegan butter melted
- 3 egg replacements Just Egg, or flax eggs: 3 tablespoons freshly ground flax seed + 4½ tablespoons water
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups pumpkin purée not pumpkin pie filling
For the Salted Caramel Glaze
- 2 cups powdered sugar
- 1 cup vegan caramel sauce store-bought or homemade
- 1 teaspoon sea salt
- ¼ cup vegan milk of choice
For the Vegan Caramel Sauce
- 1 cup packed brown sugar
- ½ cup vegan butter melted
- ¼ cup coconut milk
- 1 teaspoon vanilla extract optional
Instructions
Make the Vegan Caramel Sauce
- Whisk together 1 cup packed brown sugar, ½ cup melted vegan butter, ¼ cup coconut milk, and 1 teaspoon vanilla extract in medium microwave-safe bowl with tall sides.
- Microwave 1 minute, stir, then continue in 30-second bursts until bubbling and thickened. Set aside.
Make the Donuts
- Preheat oven to 350°F (176℃). Spray two donut pans with cooking spray.
- Combine 2 cups all-purpose flour, 1 teaspoon salt, 1½ teaspoons baking powder and 2 teaspoons pumpkin pie spice in mixing bowl; whisk until well combined.
- In another bowl, stir together ¼ cup melted vegan butter, 3 egg replacements, ¾ cup maple syrup, 1 teaspoon vanilla extract, and 1½ cups pumpkin purée until smooth.
- Add flour mixture and stir until just combined.
- Fill donut pan cavities ¾ full (recommend using a piping bag or zip-top bag).
- Bake 15 to 18 minutes, or until toothpick inserted in center comes out clean.
- Cool in pans 5 minutes, then transfer to wire rack to cool completely.
Make the Glaze
- Combine 2 cups powdered sugar, 1 cup cooled caramel sauce, 1 teaspoon sea salt, and ¼ cup vegan milk; whisk until smooth.
- Dip tops of cooled donuts in glaze and serve immediately.
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!