Every meal calls for a tasty dessert, and while cupcakes and apple pies are always a delicious treat for any Thanksgiving meal, there’s something special about these delectable pumpkin donuts with a pumpkin spice glaze. This is a simple recipe that even less experienced bakers can do without much trouble.
This is a vegetarian recipe, but making it vegan is really easy to do. For the donuts, you can substitute the milk for your favorite non-dairy variety, such as soy milk, coconut milk, almond milk, or oat milk. The pumpkin puree will ensure that you still achieve a dense and luxurious donut. For the egg, you can use a store-bought vegan egg replacer or use other tried and true options, such as half a banana or applesauce.
The heavy cream in the glaze can also be replaced by store-bought alternatives or homebrewed alternatives such as:
- ⅔ c non-dairy milk, ⅓ c oil or melted vegan butter
- 1 c non-dairy milk, 2 tbsp cornstarch
- 2 ⅓ c. flour
- 2-3 tbsp pumpkin pie spice
- 1 tbsp baking powder
- ½ tsp salt
- 1 1.4 c. pumpkin puree
- ⅔ c. milk
- ⅔ c. brown sugar
- ½ c. oil
- 1 egg
- 2 tsp vanilla extract
- 1 c. powdered sugar
- 1 tsp pumpkin pie spice
- 3 tbsp heavy cream
- Preheat oven to 350°F.
- Lightly grease donut pans.
- In a large bowl, whisk flour, pumpkin pie spice, baking powder, and salt.
- In a medium bowl, mix pumpkin puree, milk, brown sugar, oil, egg, and vanilla.
- Add ⅓ of dry mix to wet mix and mix thoroughly.
- Add remaining dry mix to wet mix and whisk until partially combined, then finish mixing with a spatula or large spoon until fully mixed.
- Add batter to donut pans, filling each about halfway.
- Bake for 12-14 minutes or until the donuts spring back when touched.
- Let cool for 5 minutes before turning out onto a wire rack.
- Cool completely.
- Whisk together brown sugar, pumpkin pie spice, and 2 ½ tbsp of heavy cream.
- Add remaining heavy cream if the glaze is too thick.
- Dip the top of each donut into the glaze and turn over.
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