Pumpkin spiced everything season is in full swing! We are celebrating fall time with these delicious vegan and gluten-free pumpkin donuts. They're dense, cakey, and oh so moist. Seasonal treats topped with delightful vegan cream cheese icing; let's just say, the results are addictive! Family and friends approved!

By Jill of @peanutbutterandjillybeans

Prep 10m

Cook 30m

Total 40m

Serve 18

Ingredients

Pumpkin Donuts:

1 cup almond milk or plant based milk
¾ cup pumpkin puree
½ cup maple syrup (or use our homemade sugar-free syrup)
½ cup Purecane™ Baking Sweetener
⅓ cup vegan butter (melted)
1 teaspoon vanilla extract
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 cups all-purpose flour (or gluten free all-purpose flour)

Optional Vegan Cream Cheese Frosting:

4 tablespoons vegan butter (melted)
4 oz vegan cream cheese
1 ½ cups Purecane™ Confectioners Sweetener
Optional: Garnish with pumpkin seeds

Directions

Preheat the Oven to 350°F.
In a large-sized bowl combine plant-based milk, pumpkin puree, maple syrup or homemade sugar-free syrup, Purecane™ Baking Sweetener, melted vegan butter, vanilla extract, baking powder, baking soda, nutmeg, and cinnamon, mix until well combined. Then, add the flour and mix until a batter forms. Pour the batter into 18 silicone donut molds.
Bake for 25-30 minutes until the donuts are risen, completely cooked through, and lift easily out of the pan.
Optional: While the donuts are baking, mix the vegan cream cheese icing ingredients. Add more Purecane™ Confectioners Sweetener to make the icing thicker.
Wait for the donuts to cool before icing OR ice them while they're warm to create a "glaze effect."
Optional: Garnish with pumpkin seeds
Serve and enjoy!