Maple Glazed Pumpkin Doughnuts

Over the last few weeks I’ve managed to get myself a piece of bakeware that has blown my mind. My life has simply not been the same since it arrived through my door.

Crazy fact for you all.
You don’t have to fry doughnuts.
Seriously. I am not lying to you.

Thanks to the invention of a doughnut pan, bakers can actually bake doughnuts now. I’m not talking about those overpriced machines you plug in. This is just a simple tray with doughnut moulds in it. You just pipe the batter in, pop it in the oven and wait for the magic to happen.
I don’t know about you, but since going vegan I’ve missed doughnuts. I know that The Co-operative do vegan jam doughnuts, and they’re quite nice, but I loved the ring doughnuts covered in sweet glazes, thick icing and sprinkles. I’ve considered getting over my fear of deep frying to try and make my own, but I’ve got to say, I’m relieved that I got hold of one of these pans before experimenting with that. Just seems a lot easier and less messy to bake them, plus healthier too.
For my first batch of doughnuts, I just did a simple batter and covered them with chocolate icing and sprinkles. Unfortunately, I hoovered them up before I could get a good photo, so I’ll give you the recipe to my latest creation instead..

Maple Glazed Pumpkin Doughnuts

For the Doughnuts

  • 3/4 cup tinned pumpkin puree
  • 3/4 cup caster sugar
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 heaped tsp nutmeg
  • 3 tbsp soya milk
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 3/4 cup + 2 tbsp self raising flour

For the Glaze

  • 3 tbsp maple syrup
  • 1/2 cup powdered sugar
  • 1 tbsp vanilla
  • 3 tbsp soya milk
  1. Firstly you want to preheat the oven to 180C and grease your doughnut pan with soya marg or oil.
  2. Next, mix everything for the doughnuts except for the flour.
  3. Once incorporated nicely, add the flour and stir until just mixed.
  4. Grab yourself a piping bag and pipe the mixture into the pan, making sure the moulds are 3/4 full.
  5. Pop into the oven for 15 minutes.
  6. Leave to cool for a few minutes in the pan before transferring to the cooling rack.
Once the doughnuts are completely cool, you can get on with the glazing
  1. To make the glaze, just mix all the ingredients together until you have the consistency you want. If it’s too runny add more powdered sugar, if it’s too stiff, add a little more soya milk.
  2. Dip the cooled doughnuts into the glaze, turning the doughnut so the excess glaze drips off before popping them back on the cooling rack to dry.
Makes 6 doughnuts. My pan is only for 6 doughnuts at a time, but if you’re lucky enough to have a tray with 12 moulds then simply double the recipe. Alternatively, you can leave the batter until you’re ready for your second batch. Unlike vegan cupcakes, they won’t rise any less if you leave the mix for a while.
Serve the doughnuts when the glaze has set, although I won’t judge you if you try three or four while you’re waiting!

One thought on “Maple Glazed Pumpkin Doughnuts

  1. Hello from a fellow Preston vegan and blogger! I met your boyfriend Jake at the vegan picnic today and he told me about your blog. These donuts look delicious, as soon as I have a donut pan i'm definitely trying this recipe out
    xx Chantal


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