Maple Glazed Pumpkin Donuts


Maple Glazed Pumpkin Donuts

  • Author: Melissa


  • ⅓ cup soymilk
  • ½ teaspoon apple cider vinegar
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup pure pumpkin puree
  • ¼ cup granulated sugar
  • 2 tablespoon Fuller’s Sugarhouse pure maple syrup
  • 2 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract
  • ¼½ cups Fuller’s Sugarhouse pure maple cream, warmed


  • Preheat oven to 350°F. Lightly coat donut pans with nonstick cooking spray. Set aside.
  • Combine soymilk and vinegar in a small bowl and give a small stir. Set aside for 8-10 minutes to allow mixture to curdle.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a separate bowl, whisk together the pumpkin puree, sugar, maple syrup, coconut oil, vanilla extract and soymilk mixture.
  • Add the wet mixture to the dry and gently stir until just combined. The batter will be thick. Pipe batter into prepared donut pans, filling about ⅔-¾ full.
  • Bake for 10 minutes, or until lightly golden and springy to the touch. Let donuts cool for 5 minutes before removing from pans and transferring to a wire rack to finish cooling.
  • Once donuts have cooled, gently pour maple cream over the donuts like a glaze. Do not overpour the maple cream.


Makes 7 – 8 donuts

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