Gluten-Free Vegan Pumpkin Spice Donuts

These gluten-free, vegan pumpkin spice doughnuts are obviously delicious during the fall, but they're so simple to make, you're sure to be snacking on them any time of the year.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 212 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon pumpkin pie spice
• 2 tablespoons maple syrup
• 1 teaspoon apple cider vinegar
• 2 cups powdered sugar
• 1 cup almond milk
• 1 tablespoon coconut oil, or as needed
• 2 tablespoons almond milk
• 1 cup gluten-free all-purpose baking flour
• 0.5 teaspoon baking soda
• 0.5 cup pumpkin puree
• 0.25 cup olive oil
• 0.5 cup coconut sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.

Step 2

Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.

Step 3

Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.

Step 4

Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.

Step 5

Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.

Step 6

Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.