Pumpkin donuts made with almond flour and pumpkin purée naturally sweetened with maple syrup. Frost with an easy SunButter maple frosting!
It’s Halloween Eve!
Do you have any spooky traditions that you do every year?
Nada over here.
I have heirloom pumpkin on the stoop and a candy-filled ceramic pumpkin bowl perched by the door in anticipation of trick-or-treaters at the new place.
Growing up, my parents used to get us donuts and apple cider to snack on before the trick-or-treaters showed up.
I’m not sure if that’s just a my family thing or if it’s a your family thing, too, but for this reason, I always associate donuts with Halloween!
There’s nothing much better than sweet circles in seasonal flavors, right?
These Vegan Pumpkin Donuts with SunButter Maple Frosting are just what you need for fall.
They’re vegan, gluten-free, and refined sugar free with a delicious 3-ingredient maple-sweetened SunButter based frosting!
How to Make Homemade Vegan Pumpkin Donuts
Are you a frosted donut or glazed donut kind of a human?
To be honest, when choosing donuts growing up, I always went with the less complicated ones.
I mean, nothing can really beat a good glazed donut, am I right?
Initially, I wanted these pumpkin donuts to be plain pumpkin but when they came out of the oven burnt orange and cracking, and kind of boring looking but tasty, I decided frosting might be a good idea.
You’re going to love the combination of sweet pumpkin donuts paired with a SunButter based frosting.
What You Need to Make Vegan Pumpkin Donuts
This donut recipe is based odd of my Chocolate Donut recipe.
Here’s what you need to make them:
- flax “eggs”
- gluten-free all purpose flour
- almond flour
- baking powder
- pumpkin pie spice
- pure maple syrup
- unrefined coconut sugar
- pumpkin purée
- No-Sugar-Added SunButter
- unsweetened almond milk
The donuts start with an almond flour base that’s naturally sweetened with maple syrup and unrefined coconut sugar.
A mix of almond milk, SunButter, and pumpkin puree replace oil.
I added plenty of pumpkin and pumpkin spice to create the perfect pumpkin donut!
How to Make SunButter Maple Frosting
So, I have a thing for making frostings with whole foods.
I used No-Sugar-Added SunButter in both the donut batter and the frosting of this recipe!
To make this sunflower seed butter based “frosting”, you need:
- No-Sugar-Added SunButter
- almond flour
- pure maple syrup
That’s it!
It’s magical how the SunButter, maple syrup, and almond flour create a thick smooth spreadable frosting that’s ideal for layering on donuts!
The recipe for the frosting makes extra, so try serving leftovers on toast, oatmeal, pancakes, crackers, fruit, or anywhere you fancy a bit of seed butter sweetness.
How to Serve Vegan Pumpkin Donuts with SunButter Maple Frosting
These Vegan Pumpkin Donuts with SunButter Maple Frosting are the perfect fall dessert!
I love mine with a smear of SunButter Maple Frosting, but you can also omit for a simpler donut.
Each twisted cylindrical treat is packed with fiber, protein, Vitamin A, and complex carbs.
Try them for breakfast with a cup of coffee or tea, as a sweet snack, or an evening dessert.
The recipe below makes about 12 small donuts, give or take, so share them with friends, family, and your work place.
The combination is wonderful to make for kids on or after Halloween as a healthier option to the classic!
Enjoy!
More Vegan Donuts
I Want to Hear From You
If you make this Vegan Pumpkin Donuts with SunButter Maple Frosting recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Vegan Pumpkin Donuts with SunButter Maple Frosting
- Total Time: 0 hours
- Yield: 12 donuts
- Diet: Vegan
Description
Pumpkin donuts made with almond flour and pumpkin purée naturally sweetened with maple syrup. Frost with an easy SunButter maple frosting!
Ingredients
Vegan Pumpkin Donuts
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 cup gluten-free all purpose flour
- 1 1/2 cups almond flour
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup pure maple syrup
- 1/3 cup unrefined coconut sugar
- 2/3 cup pumpkin purée
- 1/4 cup No-Sugar-Added SunButter
- 1/2 cup unsweetened almond milk
SunButter Maple Frosting
- 3/4 cup No-Sugar-Added SunButter
- 1/2 cup almond flour
- 1/2 cup maple syrup
Instructions
- Preheat oven to 350°F and prepare two donut pans.
- Prepare your flax eggs in a large bowl and allow to sit for a few minutes to gel. Next, add the maple syrup, coconut sugar, pumpkin purée, SunButter, and almond milk and whisk to combine.
- Sift in the all purpose flour, almond flour, baking powder, and pumpkin pie spice and whisk to combine until smooth. The batter should be slightly stiff.
- Spray the donut pans with coconut oil spray or lightly grease with coconut oil. Add batter to fill each donut, spreading with a spatula to form an even layer. Bake donuts for 15 minutes, until firm to the touch.
- While the donuts are baking, prepare your SunButter Maple frosting. Add the SunButter, almond flour, and maple syrup to a mixing bowl and whisk until thick and creamy.
- When the donuts are done, remove from the oven and allow to cool for 15-20 minutes until icing. Remove the donuts from the pan, transfer to a wire cooling rack, and “frost” with SunButter Maple frosting.
- Store leftover donuts in the fridge for 5-7 days . Store leftover frosting in the refrigerator for 1-2 weeks.
Notes
If avoiding nuts, substitute the almond flour with gluten-free oat flour or more all purpose baking flour instead.
Adapted from Chocolate Donuts with Chocolate Hazelnut Ganache
- Prep Time: 15 mins
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free
This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
These sound awesome! Step #5 says to make the frosting with cacao powder but cacao is not listed in the ingredients. Also, the blog says it yields 12 donuts and to use two donut pans and the recipe says it yields 16. I’m going to try these out today!
Hi Shari!
Thanks so much for the feedback– my mistake on adding the cacao powder! Did you try them? Let me know how they turn out!
XOXO Lauren
Hi! My friend is allergic to coconut so I suppose I could use brown sugar instead of coconut sugar?? Let me know what you think!!
Hi Sabrina! I would try using maple syrup or maple sugar instead! Cane sugar will work, too. Let me know how it goes!
XOXO Lauren
Hello, I’d like to sub the almond flour with all outdoors flour but the substitute amount you mention is to use “more all purpose flour”. How much more AP flour, than is listed in the ingredient list, am I adding?
Thanks!
Oops, please ignore my typo. It’s meant to say All Purpose flour not all outdoors! 😆