Comments on: Vegan Pumpkin Donuts with Spiced Glaze

By: Stan G

Stan G — Sat, 30 Oct 2021 15:56:41 +0000

Very tasty. I went with half oil, half apple sauce and they were still great.

I made the glaze using a vegan pumpkin spice coffee creamer by Silk, and that's a divine pairing with these donuts.

This is the creamer I'm talking about: https://www.silkcanada.ca/products/products-creamer/pumpkin-spice-almond-creamer/

By: Jean

Jean — Thu, 28 Oct 2021 11:48:50 +0000

These turned out absolutely lovely! Ive tried many gluten free/vegan recipes for donuts (lifelong allergy sufferer here!) and these were by far the best i've tried! The ingredient list was so simple, and they came together beautifully! Thank you so much!

By: Colleen M Nelson

Colleen M Nelson — Fri, 06 Nov 2020 15:14:53 +0000

I had just bought a donut pan and was looking for a vegan pumpkin donut recipe. This was perfect! The donuts were delicious and disappeared quickly. They were softer than typical donuts, but as this was my first time baking donuts, that might be the difference since they aren't fried. I'm going to try making them again and experiment a little with different oils and sweeteners. It does call for a lot of maple syrup, so I'd like to see what else works well. Thanks for the recipe!!

By: Ann

Ann — Sun, 04 Oct 2020 15:47:14 +0000

I just made them, but with a chocolate glaze and omg, they are so good! Thank you so much for the recipe! It wasnt hard at all following it, even though I'm from Europe. 🙂

By: Amber

Amber — Sat, 29 Aug 2020 20:32:39 +0000

Yummmmm! The whole family enjoyed these! I used brown rice flour for the majority and for the 2 Tbls I used arrowroot starch and they turned out well. Too lazy to make the frosting because they smelled delicious so just put powdered sugar on top. Will definitely make these again!

By: Sarah

Sarah — Wed, 20 Nov 2019 15:35:02 +0000

In reply to Mike. In an airtight container at room temperature for up to 3 days

By: Mike

Mike — Wed, 20 Nov 2019 03:57:26 +0000

How would you recommend storing these?

By: Sarah

Sarah — Wed, 30 Oct 2019 21:50:57 +0000

In reply to Julie. No, unfortunately it’s more like a cake batter so it’s shape-able. You could make muffins with this recipe though.

By: Julie

Julie — Wed, 30 Oct 2019 21:20:31 +0000

Hello! This sounds wonderful, but I don't have a doughnut pan. Do you think I can shape them into doughnuts and bake them on a sheet pan?

By: Sarah

Sarah — Mon, 30 Sep 2019 00:05:28 +0000

In reply to SRH. That should be fine.

By: SRH

SRH — Fri, 27 Sep 2019 15:27:41 +0000

I have a soy allergy, can we substitute the soy milk for coconut milk without compromising icing recipe? BTW Thank you so much for all the vegan recipes! I have seven food allergies, and I have missed baked goods! Your recipes are so easy! Can't wait to try these donuts.

By: Linda Burnett

Linda Burnett — Sun, 22 Sep 2019 00:05:06 +0000

This is a great new recepie. Cinanamon glaze, vegan, never thought of this. I am going to try it, but it looks delicious. Thanks for sharing.

By: Nina Simon

Nina Simon — Thu, 19 Sep 2019 05:04:38 +0000

Wow this looks yummy! My mouth is watering already. Can't wait to try this!

By: Sarah

Sarah — Wed, 18 Sep 2019 15:48:57 +0000

In reply to Shelley M. I've made them with Bob's 1:1 Gluten-free flour mix and they turned out good.

By: Shelley M

Shelley M — Tue, 17 Sep 2019 03:39:48 +0000

Have you tried to make these donuts gluten free?
If so, which flour did you use

By: Sara K

Sara K — Sat, 31 Dec 2016 15:27:26 +0000

I made these for the first time just now. They were easy to make and delicious!!!!!!