Pumpkin Maple Donuts - Dairy Egg Free
These baked pumpkin donuts with maple glaze can easily be made dairy-free and egg-free, and everyone loves them!
Not only are these donuts allergy-friendly, but they are also easy to make and hassle-free. No frying required.
They also don't use up a lot of maple syrup, just one tablespoon.
See our popular baked pumpkin maple donut recipe below!
My boys and hubby have created a fun tradition at our house, which is donuts on birthdays.
While my kiddo with no allergies can enjoy a quick trip to the donut shop with dad...
my son with food allergies, unfortunately, doesn't have that luxury.
But we don't let that stop the fun!
I'm happy to make kiddo safe, milk-free and nut-free donuts from scratch when it's his birthday (or anytime, for that matter).
However, one 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 mom's donuts over store-bought.
He politely asked for a donut buffet the whole family could enjoy, and of course I said sure thing!
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. It was a success!
The dairy-free, egg-free pumpkin donut was pulled off without a hitch, and we absolutely love the maple glaze perfect for autumn.
These are so tasty, I'm excited to share the recipe with you here today!
DO I NEED A DONUT PAN?
If you don't have a donut pan (affiliate), these can certainly be made in a muffin pan.
Fill muffin wells only ⅓ full so they come out similar to donut size.
Or mini muffin pans (affiliate) make adorable "donut holes".
I linked the best pans ever, as the donuts pop right out...no grease needed.
And clean up is effortless.
HOW TO FILL THE DONUT PAN
Not gonna lie, spreading this thick donut batter into the donut pans is a bit tedious.
I've seen where people will instead opt to put the batter into a thick baggie, snip the corner about ½ inch, and pipe it into the donut pan with ease.
Either way works, you can decide which effort is worth it to you.
I tend to do the spooning and smoothing method myself.
Now check out the recipe below!
PUMPKIN MAPLE CAKE DONUTS RECIPE
These can be dairy-free, egg-free, and nut-free.
Makes 6-7 regular size donuts.
Oven 350 degrees.
DONUT INGREDIENTS
¼ cup dairy-free milk, plain
1 teaspoon vinegar or lemon juice
1 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons melted dairy-free butter
¼ cup canned pumpkin
1 teaspoon vanilla extract
3 tablespoons applesauce
DONUT DIRECTIONS
Lightly grease your donut pan. USA pans don't need greased, however.
Preheat oven to 350℉
Make dairy-free buttermilk by mixing the ¼ c. dairy-free milk with 1 tsp. vinegar or lemon juice.
In a large bowl whisk together the flour, baking powder, baking soda, sugar, nutmeg, cinnamon, and salt.
In a separate bowl, mix together the dairy-free buttermilk, melted dairy-free butter, canned pumpkin, vanilla, and applesauce.
Pour the wet ingredients into the flour mixture and mix by hand just until combined. Don't overmix.
Use a spoon to fill each donut well ½ full.
Bake on 350 until doughnuts spring back to the touch and a toothpick comes out clean, about 12-15 minutes.
Let cool on a rack before frosting. Glaze recipe below.
MAPLE GLAZE
If you want to double-dip your donuts, just double this glaze recipe.
1 tablespoon melted dairy-free butter
1 tablespoon real maple syrup
½ cup powder sugar
1-3 teaspoons of water
Over the stove or in the microwave, heat the dairy-free butter and maple syrup together.
Then slowly whisk in the powdered sugar.
Next, whisk in ½ teaspoon of water at a time until the glaze reaches a drizzle consistency.
Drizzle or paint the glaze onto cooled donuts.
Or dip the donuts into the glaze, top down.
If the glaze starts setting before you're done covering the donuts, just reheat it to liquid consistency again.
Let the icing set on the donuts.
You can dip them a second time after the first layer sets, if you'd like.
Once the icing firms, store in airtight container.
These last about 2-3 days.
We hope you enjoy these pumpkin maple donuts as much as we do!
Plus, you can save this donut recipe on Pinterest.
MORE DONUT RECIPES
Here are more of our favorite dairy-free and egg-free homemade donut recipes:
This was originally posted in September 2017.
Made these for Thanksgiving and they turned out amazing! My daughter was so happy to have her first donut! 🍩
Well this makes our day! Thanks so much for sharing!
Could you substitute GF flour cup for cup with this?
Jennifer, I'm not sure on that but if you try, we would love to hear a report! Thanks!
Yum, it was delicious!
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?
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!
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!
Yes, you can. 🙂 Enjoy!