1 cup pumpkin puree (fresh or canned)
1 ½ cups all-purpose flour (or whole wheat/gluten-free)
¾ cup sugar (brown or coconut sugar for alternative)
2 tsp baking powder (or self-rising flour)
2 large eggs (or flax eggs for vegan option)
½ cup milk (almond or oat milk for alternatives)
1 tsp vanilla extract (or maple extract)
¼ cup melted butter (coconut oil or vegan butter for alternatives)
1 cup powdered sugar (for glaze, with alternatives)
2–3 tbsp milk (for glaze, almond or coconut milk for alternative)
Preheat your oven to 350°F (175°C) and grease a donut pan or use a non-stick donut pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and any spices you prefer.
In another bowl, mix the pumpkin puree, eggs, milk, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Using a piping bag or a spoon, fill each donut mold about 2/3 full.
Bake in the preheated oven for 10-12 minutes or until a toothpick inserted comes out clean.
While donuts are cooling, prepare your glaze by mixing the powdered sugar and milk until smooth.
Once cooled, dip the top of each donut into the glaze or drizzle over the top.
Let the glaze set for a few minutes before serving.
