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Three pumpkin spice doughnuts with chocolate cinnamon icing covering the tops and dripping down the sides on a wire cooking rack

BAKED VEGAN PUMPKIN SPICE DOUGHNUTS WITH CHOCOLATE CINNAMON ICING

Savory pumpkin spice doughnuts with a dark chocolate cinnamon icing. The perfect fall treat.
Course Breakfast, Brunch, Dessert
Cuisine American, Vegan
Keyword baked doughnuts, baked pumpkin spice doughnuts, pumpkin spice doughnuts
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 179 kcal
Author Linda Meyer

Ingredients

Dry ingredients

  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon baking powder this is separate from the tsp used in the applesauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon finely ground sea salt
  • 1/8 teaspoon of ground ginger
  • 1/8 teaspoon of ground cloves

Wet ingredients

  • 1/4 cup of applesauce + 1 teaspoon of baking powder – combine in a bowl egg replacer
  • 1/3 cup light brown sugar
  • 1 tablespoon of maple syrup
  • 1 teaspoon of vanilla extract
  • 1/2 cup up pumpkin puree
  • 1/4 cup of almond milk

Icing

  • 1 cup of confectioner’s sugar
  • 3 tablespoons of cocoa powder
  • 3 tablespoons of almond milk – add more or less to get the desired consistency
  • 1 teaspoon of cinnamon
US Customary - Metric

Instructions

  1. Preheat the oven to 350° and grease the doughnut pan if it’s not a non-stick pan
  2. In a large mixing bowl whisk the dry ingredients together and set aside.
  3. In a small bowl add the applesauce and 1 tsp baking powder and whisk until it bubbles and becomes frothy. Add the brown sugar and mix until well combined. Add the pumpkin puree, vanilla, milk, and the maple syrup and mix until well combined.
  4. Pour the wet ingredients into the dry and stir until just combined. Don't overwork it or you'll get a tough doughnut. Add more milk if the batter is too stiff. It should be firm but not difficult to stir.
  5. Bake for approximately 20 to 25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes and then remove from the pan and place on the rack until completely cool

For the icing:

  1. In a medium bowl stir the confectioner’s sugar, cocoa, cinnamon, and milk together until smooth and creamy. The texture should be between frosting and a glaze. Add more milk if needed.
  2. When the doughnuts are completely cool frost the doughnuts.
  3. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only. 

Nutrition Facts
BAKED VEGAN PUMPKIN SPICE DOUGHNUTS WITH CHOCOLATE CINNAMON ICING
Amount Per Serving
Calories 179 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 214mg9%
Potassium 211mg6%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 37g41%
Vitamin A 3175IU64%
Vitamin C 0.8mg1%
Calcium 58mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.