Vegan Pumpkin Donuts with Salted Caramel Glaze
40aprons.com/vegan-pumpkin-donuts-salted-caramel-glaze/This pumpkin donut recipe has everything you want fall baking to be—fluffy, perfectly spiced, and topped with a drool-worthy salted caramel glaze. Perfect for weekend brunches or holiday entertaining, and nobody will believe it’s plant-based!
Recipe Makes (Approximate):
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.
Recipe Notes
Make it Sugar-Free: Replace maple syrup with sugar-free maple syrup and use powdered erythritol in the glaze.
Storage: Best served immediately. Store unglazed donuts covered at room temperature up to 2 days. Glaze just before serving.
Make Ahead: Donuts can be made 1 day ahead. Store covered and glaze before serving.
Caramel Sauce: Makes extra (your kids will thank you)—store covered in refrigerator up to 1 week. Warm slightly before using.
Nutrition Information (Approximate)
Serving Size: 12servingCalories: 405calProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 517mgPotassium: 186mgTotal Carbs: 81gFiber: 2gSugar: 62gNet Carbs: 79gVitamin A: 4787IUVitamin C: 2mgCalcium: 91mgIron: 2mg
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