These Pumpkin Spice Donuts are spicy, light and airy, super healthy, and are enjoyable with or without the icing.

Pumpkin Spice Donuts [Vegan, Gluten-Free]



For the Pumpkin Spice Doughnuts:

  • 1 cup of gluten-free all-purpose
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of gluten-free baking powder
  • 1 teaspoon apple cider vinegar
  • pinch of salt
  • 1 teaspoon of pumpkin pie spice
  • 1/2 cup coconut sugar
  • 1 cup of almond milk
  • 1 teaspoon of vanilla extract
  • 1/2 cup of pumpkin puree
  • 1/4 cup olive oil

For the Pumpkin Spice Icing:

  • 2 cup powdered sugar
  • 2 tablespoons almond milk (or plant-based milk of choice)
  • 1 teaspoon of pumpkin pie spice
  • 2 tablespoons Maple syrup


For the Doughnuts:

  1. Pre-heat oven to 350°F. Grease donut pan with coconut oil.
  2. In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. Stir in the milk, coconut sugar, vanilla extract, apple cider vinegar, olive oil, and pumpkin puree. Stir until well combined.
  4. Using a Ziplock bag as a pipeline tool, pour in your batter into your pan. If the batter is looking a little uneven, you can carefully shake it to avoid having a bumpy donut.
  5. Bake for 18 minutes or until a toothpick inserted in the donuts comes out clean. Let cool for 15 minutes before removing them from the pan.

For the Icing:

  1. Pour icing sugar, maple syrup, pumpkin spice, and milk and whisk together until smooth.
  2. Once donuts have cooled, dip away!
  3. Refrigerate.