Baked Egg/Dairy Free Pumpkin Doughnuts With Maple Glaze

Baked Egg/Dairy Free Pumpkin Doughnuts With Maple Glaze

What you’ll need:

1 15oz Can Pumpkin Puree

1/4 Cup Canola Oil

1 Tsp Vanilla Extract

1 Tsp Pumpkin Spice (Cinnamon, Allspice, Cloves, Nutmeg, Ginger)

2 Cups All Purpose Flour

1 1/3 Cups Granulated Sugar

2 Tsp Baking Powder

1 1/2 Tsp Salt

Doughnut Pan, Greased

Large Mixing Bowl

For the Glaze:

1 Cup Powdered Sugar

1/8 Cup Maple Syrup
1/8 Cup Rice/Soy/Almond Milk

½ Tsp Vanilla Extract

Small Mixing Bowl

How to Make:

Pre heat oven to 350 degrees.

In a large mixing bowl combine:  Pumpkin spice, flour, sugar, baking powder, and salt. 

Mix dry ingredients until well incorporated.

To the dry ingredients add: Pumpkin puree, canola oil, and vanilla extract.

Mix until all wet and dry ingredients are fully incorporated. Note that mixture should be thick and not runny.

Fill each doughnut reservoir 3/4 full with batter.

Use the back of a spoon to smooth the doughnut batter in the pan.

Bake for approximately 15 minutes.

Allow doughnuts to cool completely before adding glaze. 

To make the glaze:

In a small mixing bowl combine powdered sugar, rice/soy/almond milk, maple syrup, and vanilla extract. 

Mix until smooth and most lumps have been removed.

Drizzle glaze on cooled doughnuts just before serving. 

Enjoy!

***Note: The measurements of the maple syrup and rice/soy/almond milk are not exact, it is best to start adding small amounts of both until your glaze is about the thickness of pancake batter.