Gluten-Free Vegan Pumpkin Spice Donuts

Pumpkin spice latte season is in full force right now, and it seems to be everywhere. But most pumpkin spice products are full of artificial flavoring and mostly just sugar. I made these because I do enjoy the pumpkin spice, but I really dislike the artificial flavorings that are added. These donuts are light and airy and enjoyable with or without the icing.

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

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• 1 teaspoon pumpkin pie spice
• ¼ cup olive oil
• ½ cup pumpkin puree
• 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
• ½ cup coconut sugar
• 1 cup gluten-free all-purpose baking flour

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.