Is there anything better than sitting down with a cup of coffee and a homemade treat? These vegan baked pumpkin donuts with maple frosting or cinnamon sugar are just the thing for treating yourself on a lazy weekend morning.
Preheat the oven to 350 degrees Fahrenheit. Spray donut pan with cooking spray.
Mix the dry ingredients: In a large mixing bowl, sift together the whole wheat flour, all purpose flour, baking powder, baking soda, pumpkin spice, and salt.
Mix the wet ingredients: In a small mixing bowl, stir together soy milk and apple cider vinegar and let sit for 1 minute. Add the sugar, pumpkin, vanilla, and oil. Whisk together.
Combine: Pour wet ingredients into mixing bowl with dry ingredients and mix just until everything is incorporated.
Transfer batter to a piping bag or ziploc bag with one corner cut off.
Divide batter evenly among the 6 wells of a donut pan by piping into the wells with the piping bag. Bake for 10-12 minutes or until toothpick inserted into donut comes out clean. Allow to cool in pan for 5 minutes before transferring donuts onto a cooling rack to cool completely.
For the Maple Glaze
To make the maple glaze, sift powdered sugar into a mixing bowl. Whisk in maple syrup, 1 tablespoon of the milk, and salt. Stir and add more soy milk 1/2 teaspoon at a time until thin enough to spoon over donuts. You want a thick frosting for dipping the donuts.
Spoon glaze over donuts and allow to set, about 15 minutes. Sprinkle with additional cinnamon if desired.
For the Cinnamon Sugar
Melt butter in a small dish. Add cinnamon and sugar to a small plate. Brush donut with melted butter and then roll in the cinnamon sugar until coated.
Notes
To bump up the maple flavor in the frosting, feel free to add up to 1/4 teaspoon maple flavoring.