Dairy and egg free donuts your kids will love!
In a fun, seasonal flavor of pumpkin, maple, and cinnamon.
Easy bake, no frying necessary. See recipe below!
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.
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 delicous 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, as the donuts will pop right out and clean up is effortless.
Hope you get to make these dairy-free and egg-free pumpkin maple donuts soon!
Be sure to also check out our other donut flavors at the bottom of this post.
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
HOW TO MAKE PUMPKIN MAPLE DONUTS
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. dairy-free buttermilk (see above), 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 on 350 until doughnuts spring back to the touch. Start at 12 minutes.
Let cool before frosting.
MAPLE CINNAMON GLAZE
1 cup powder sugar
3 tablespoon real maple syrup
1 tablespoon dairy-free butter
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1-3 teaspoons water
With a mixer, beat powdered sugar, maple syrup, dairy-free butter, cinnamon, and vanilla on high speed until smooth.
Add 1/2 teaspoon of water at a time until it reaches consistency of a drizzle glaze.
Drizzle or paint onto cooled donuts.
Or dip the donuts into the glaze, top down.
Let the icing set and harden in the refrigerator or on the counter.
Store in airtight container once the icing firms.