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Sweet Pumpkin Maple Donuts

Dairy and egg free donuts your kids will love!

In a fun, seasonal flavor of pumpkin and maple. 

Easy bake, no frying necessary. See recipe below!


Vegan Pumpkin Maple Donut


Tradition at our house in recent years has been this.

Birthdays equal donuts. 

And while my non-food allergy son can enjoy a quick trip to the donut shop with dad,

my food allergy son doesn’t have that luxury.

So I often make him safe, milk-free and nut-free donuts from scratch.

But this year,

I thought my pre-teen might really enjoy a variety of donuts NOT made by mom.

Enthusiastically, I offered to pick up three different boxes and flavors of milk-free donuts at the grocery store.

They do contain egg but not milk or nuts.

My son’s response?

He preferred me making them.

A donut buffet for the whole family, would I mind working on that?

Sure thing, kiddo!

Way to make your mom feel needed. xoxo

Knowing he loves chocolate donuts and vanilla donuts,

I first added those to the line-up.

Then I was motivated to create a new special flavor for my special birthday boy.


The dairy-free, egg-free Pumpkin Maple Donut was pulled off without a hitch,

and we absolutely love the simple maple glaze.

We frosted our vanilla donuts with it, too!

If you don’t have a donut pan (affiliate), these can be made in a muffin pan.

Fill muffin wells only 1/3 full so they come out similar to donut size.

Or mini muffin pans (affiliate) make adorable “donut holes”.

These are the best pans ever. 

The donuts will pop right out and clean up is so effortless. 

Making donuts should be easy and fun. 

Hope you get to make these dairy-free and egg-free pumpkin maple donuts soon!

And be sure to check out our other donut flavors at the bottom of this post.



Pumpkin Maple Donuts No Egg

Pumpkin Maple Cake Donuts

Makes 6 Regular Donuts

Oven 350 Degrees


1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons solid coconut oil or dairy-free butter
1/4 cup dairy-free buttermilk (1/4 cup dairy-free milk mixed with 1 tsp. lemon juice or vinegar)
1/4 cup canned pumpkin
1 teaspoon vanilla extract
1 egg, flax egg, or 3 tablespoons applesauce


Lightly grease your donut pan. USA pans don’t need greased. 

Preheat oven to 350℉

In a large bowl or your Kitchen Aid Mixer bowl (affiliate) combine 1 c. flour, 1 tsp. baking powder, and 1/4 tsp. baking soda.

Whisk in 1/2 c. sugar, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon, and 1/2 tsp. salt. 

Add in 2 Tbs. solid coconut oil or dairy-free butter until the flour becomes coarse crumbs. The Kitchen Aid Mixer (affiliate) is great for this.

In a separate bowl mix together 1/4 c. buttermilk, 1/4 c. canned pumpkin, 1 tsp. vanilla, and egg or 1 flax egg, or 3 Tbs. applesauce.

Pour the wet ingredients into the flour mixture and mix until just combined. Don’t over mix.

Use a spoon to fill each donut well 1/2 full.

Bake until doughnuts spring back to the touch.  Start at 12 minutes.

Let cool before frosting.

Maple Glaze

1 Tbs. real maple syrup
1 Tbs. water
1 cup powder sugar

In a bowl, whisk powdered sugar and water.

Add 1/4 teaspoon of water at a time until it reaches the consistency of a drizzle glaze.

Drizzle or paint onto cooled donuts.

Or dip the donuts into the glaze, top down.

More Dairy-Free, Egg-Free Donut Recipes

Chocolate Donuts

Vanilla Donuts

Cinnamon Sugar Donuts

Apple Cider Donuts

Powdered Sugar Donuts

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Thursday 20th of September 2018

Could you substitute GF flour cup for cup with this?

Jamie Kaufmann

Thursday 20th of September 2018

Jennifer, I'm not sure on that but if you try, we would love to hear a report! Thanks!


Friday 20th of October 2017

Yum, it was delicious!

Isadora Guidoni

Wednesday 11th of October 2017

Yummy! These look delicious! I'll sure try making them, I'm curious if this recipe would work if I replaced the flour for rice flour...what do you think?


Monday 1st of April 2019

Can you substitute the coconut oil with another type of oil like Canola? Along with dairy and egg, my kiddo is also allergic to coconut, so it isn't a option for us. Which makes baking and alternative products difficult.

Thanks in advance!

Jamie Kaufmann

Wednesday 11th of October 2017

Hi Isadora! If you usually sub that flour for wheat, then I don't see why not. But I often hear people using flour blends successfully. If you try it, let us know how it works!

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