Healthy Pumpkin Spice Maple Donuts (V, GF)

Healthy Vegan Maple Pumpkin Donuts

These Healthy Pumpkin Spice Maple Donuts are full of fall flavors for the best vegan and gluten-free recipe that is high in protein and completely delicious! Prepare them ahead of time for easy breakfasts or healthy snacks all week long! 

Falling for These Maple Spice Donuts

Fall is here, and I am so here for it! It’s by far my favorite time of year. The weather is perfect. The clothes are perfect, and the food, in particular, is perfect. Don’t get me wrong, I love warm weather, but there’s just something so cozy about warm spices and baked goods such as Spiced Chai Coffee Cake, Classic Vegan Banana Bread, and Chai Spiced Flourless Cookies. I mean, you can practically smell the cinnamon, chai, and pumpkin spices in the air. All the basic white girls are ecstatic, and I’m not excluded from that group! 

So, embracing my inner basicness, I decided to combine two of my favorite fall flavors into one delicious recipe with these Pumpkin Spice Maple Donuts! Soft, sweet, and with just a hint of spice, these donuts are practically irresistible. Plus, they’re low in sugar and high in protein! I promise, you won’t find any like this at your local grocery store. So, if you’re ready to satisfy your tastebuds with vegan ingredients, let’s get in the kitchen and get baking your new favorite fall treat!    

Vegan Ingredients for Maple Donuts

For this recipe, I used nuts in a variety of forms (sorry, my nut-free friends) and Monk fruit sweetener in place of regular cane sugar for a high-protein, low-sugar donut recipe that tastes much more decadent than it actually is! Of course, I used common pantry staples such as vanilla and spices. However, take a look below to see what you’ll need. 

For the Donuts:

  • Flax Egg – Combine water and ground flax seeds to create a flax egg to replace chicken eggs!
  • Peanut Butter – Any peanut butter you have on hand will work, but I recommend using an all-natural version that is free from any added sugars.
  • Pumpkin Puree – Look for canned pumpkin puree. Or, create your own using leftover pumpkins! Just make sure you don’t use pumpkin pie spice as it contains added sweeteners and ingredients.
  • Milk – To keep this recipe vegan, I used non-dairy milk, but any milk you prefer can be used.
  • Powdered Peanut Butter – Powdered peanut butter can typically be found in the baking section of any local grocery store for a lower-fat option that has all the peanut butter-y taste we love!
  • Almond Flour – An easy gluten-free alternative, almond flour adds a nice hint of nuttiness to these donuts. If you swap it out for another flour, be aware that you might need to add more or less liquid to achieve a similar texture.
  • Monk Fruit Sweetener – Monk Fruit is my favorite alternative to regular cane sugar for a natural, lower-sugar treat that still tastes great. 

For the Glaze:  

  • Peanut Butter 
  • Coconut Oil
  • Maple Extract

How to Make Healthy Pumpkin Spice Maple Donuts

Once you make these donuts, you’re not going to believe that something so delicious can be so easy to make! All you have to do is follow the steps below. 

  1. Preheat. To start, preheat your oven to 350 degrees, and spray a mini donut pan with cooking oil. 
  2. Blend Ingredients. Add all of the wet ingredients to a high-speed blender, and blend them until well-combined. You may need to stop, and push down the sides to make sure all of the ingredients are incorporated well. 
  3. Add Dry Ingredients. Once the wet ingredients have been blended, add in the dry ingredients, and blend again until they are just combined. 
  4. Spoon Batter. Add a heaping tablespoon of the batter to the greased donut pan. Depending on the size of your pan, you should get 12-14 donuts. 
  5. Bake. Place the donuts in the oven for 12-14 minutes or until a knife can be inserted and come out clean. 
  6. Cool. Remove the donuts from the oven, and let the pan cool for 20 minutes before removing the donuts and placing them on a cooling rack. 
  7. Glaze. To make the glaze, add all of the ingredients to a microwave-safe bowl, and heat them for 40 seconds until they are warm. Stir to fully combine them, and dip the donuts into the glaze. 

Tools You’ll Need

In all honesty, you can get by making this recipe with pretty much 0 equipment. However, I’ve found that a few tools can be useful to help speed up the process. A few of my necessities include: 

  • High-Speed Blender
  • Mini Donut Pan
  • Large Mixing Bowl
  • Microwave-Safe Bowl 

Alternative Glaze Options

I highly recommend you make the maple glaze included in this recipe! Seriously, it’s insanely good. However, if that isn’t your jam, there are other options to include. For example, a few of my donut toppings include: 

  • Nut Butter
  • Maple Butter
  • Cream Cheese
  • Marshmallow Glaze

They’re also super fun to eat with sprinkles and other decorations! However, feel free to use any of your own favorite recipes or toppings to make these maple donuts your own!

How to Store Homemade Donuts

In my house, these donuts don’t last more than 1 day. Okay, I can maaaybe keep them for 2, but that’s only if I’m lucky! However, if food doesn’t immediately disappear in your house, these donuts are great to make in large batches. Then, just keep them on the counter for the next day or 2. Or, store them in the fridge or freezer! 

Fridge: If kept in an airtight container, these maple donuts will stay fresh for 5-7 days. 

Freezer: Place your donuts in an airtight container in the freezer for up to 3 months. To prevent them from sticking together, I recommend placing a piece of parchment paper in between each donut. 

More Maple-Inspired Recipes

That’s it for now, friends! I super appreciate you all. If you make these donuts and love them, I would love it if you let me know in the comments below. Also, let me know your go-to fall recipe to bake!

Healthy Vegan Maple Pumpkin Donuts



Healthy Pumpkin Spice Maple Donuts (V, GF)

These healthy fall inspired donuts are low-cal, low-sugar and packed with plant-based protein!

Course Breakfast
Keyword High Protein, low-carb, maple donuts, vegan
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 14 servings
Author Kelly


  • 1 tbsp Flax Egg 1 tbsp ground flaxseed + 3 tbsp water
  • 1/4 cup Peanut Butter
  • 1/2 cup Pumpkin Puree
  • 1 tsp Vanilla
  • 1/2 cup Unsweetened Dairy-Free Milk
  • 1 cup Almond Flour
  • 1/4 cup Powdered Peanut Butter
  • 1 1/2 tsp Baking Powder
  • 1 tsp Monk Fruit Sweetener
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt

Peanut Butter Maple Glaze

  • 1/4 cup Peanut Butter
  • 1 tsp Coconut Oil
  • 1/8 tsp Maple Extract


  1. Preheat your oven to 350 degrees. Spray a mini donuts pan with cooking spray and set aside.

  2. In a high speed blender (or standing mixture) add all the wet ingredients and blend until combined. You may need to scrape the sides down once.

  3. Add all of the dry ingredients and blend again until just combined.

  4. In your greased pan, add a heaping tbsp of batter to each mold. You should get 12 to 14 donuts. 

  5. Bake at 350 for 12-14 minutes. Mine were perfect after 13.

  6. Let cool in the pan for 20 minutes before inverting onto a cooling rack. 

  7. To make the glaze: add the ingredients to a microwave safe bowl. Heat for 40 seconds until warm. Stir to fully combine the ingredients before dipping the cooled donuts into the glaze.

  8. Best kept in the fridge for up to 5-7 days.... if they last that long.


  1. Rachael
    September 20, 2018

    Is there anything you can substitute for the powdered pb? I’m allergic to legumes & peanuts.

    1. Kelly
      September 20, 2018

      protein powder or more flour!

  2. Jenni
    October 18, 2018

    Could I use an egg instead of the flax egg? Thanks!

    1. Kelly
      October 18, 2018

      Hi jenni! You can absolutely use an egg instead. I hope you like them!

  3. kevin
    October 21, 2018

    Hey Jenni, can i use coconut flour instead of almond flour?

    1. Kelly
      October 22, 2018

      Hi there, coconut and almond flour have different absorbent properties. You can try using oat flour instead of the almond!


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