If autumn had an official baked treat, these Vegan Pumpkin Donuts with Salted Caramel Glaze would absolutely take the crown. Soft, pillowy, and infused with the warm embrace of pumpkin and spice, each bite is coated in a glossy, irresistible caramel that’s just the right balance of sweet and salty. This recipe is easier than you think, yet feels completely decadent — perfect for sharing with friends, bringing to brunch, or simply treating yourself to a cozy afternoon pick-me-up.

Vegan Pumpkin Donuts with Salted Caramel Glaze Recipe - Recipe Image

Ingredients You’ll Need

The best part about these donuts is how approachable the ingredient list is — nothing too fancy, but every element works together to create that unmistakable flavor and color. The pumpkin brings the autumn vibes, the spices add depth, and a good homemade vegan caramel sauce really sets everything over the top.

All-purpose flour: The sturdy base for that classic, cakey donut texture we love.
Salt: Balances the sweetness and brightens all the flavors.
Baking powder: Gives these donuts their delightful lift and lightness.
Pumpkin pie spice: A must for that warm, autumnal aroma and flavor in every bite.
Vegan butter (melted): Adds richness without dairy and keeps the donuts tender.
Egg replacements (Just Egg or flax eggs): Helps bind everything together just like in classic baked goods, but plant-based.
Maple syrup: Sweetens naturally and adds a subtle, earthy undertone.
Vanilla extract: Rounds out the flavors with that familiar, cozy note.
Pumpkin purée (not pumpkin pie filling): The superstar ingredient for color, moisture, and authentic pumpkin taste.
Powdered sugar: Essential for a silky, picture-perfect glaze.
Vegan caramel sauce (homemade or store-bought): Adds that dreamy, gooey caramel flavor that sets these donuts apart.
Sea salt: Sprinkled into the glaze, it enhances the caramel and keeps the glaze from being overly sweet.
Vegan milk of choice: Helps thin out the glaze to the perfect dipping consistency.
Brown sugar: Key to making a deep, flavorful vegan caramel sauce at home.
Coconut milk: Lends creaminess to the caramel for that perfect glossy finish.

How to Make Vegan Pumpkin Donuts with Salted Caramel Glaze

Step 1: Make the Vegan Caramel Sauce

Start by whisking together the brown sugar, melted vegan butter, coconut milk, and a splash of vanilla, if you like, in a microwave-safe bowl with tall sides. Microwave this sweet, buttery mixture until it’s bubbling and thickened — it’s magic in a bowl and can be made days ahead if you want.

Step 2: Prep Your Donut Pans and Oven

Preheat the oven to 350°F (176°C) and give your donut pans a good coating of cooking spray. This helps release the donuts easily so you can keep their perfect shape (and avoid any donut tragedies).

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine your flour, salt, baking powder, and pumpkin pie spice. A quick whisk here ensures the spices mingle and everything is evenly dispersed — no salty, spicy pockets.

Step 4: Mix the Wet Ingredients

Grab a second bowl and stir together the melted vegan butter, your chosen egg replacement, maple syrup, vanilla, and pumpkin purée. Once everything looks smooth and luscious, it’s time to bring it all together.

Step 5: Combine and Fill the Pans

Add the dry ingredients to the wet and gently stir until just combined (don’t overmix for the fluffiest donuts). Transfer the batter to a piping bag or a large zip-top bag, snip the tip, and neatly fill each cavity of your donut pan about three-quarters full. A spoon works if you’re feeling rustic.

Step 6: Bake and Cool

Bake the donuts in your preheated oven for 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Let them cool in the pans for 5 minutes, then carefully lift onto a wire rack. They need to be completely cool before glazing so the salted caramel doesn’t slide right off.

Step 7: Make the Salted Caramel Glaze

To create the glaze, whisk together powdered sugar, a cup of your cooled caramel sauce, sea salt, and a splash of vegan milk. Keep whisking until you have a thick but dippable glaze. Taste and add a pinch more salt if you like your caramel extra bold.

Step 8: Dip and Serve

Dip each cooled donut top into the glaze, letting the excess drip off before setting them back on the rack. You can go for a double-dip if you’re feeling extra. Serve immediately for the absolute best texture!

How to Serve Vegan Pumpkin Donuts with Salted Caramel Glaze

Garnishes

Add a finishing sprinkle of flaky sea salt on top just as the glaze sets, or a dusting of cinnamon for even more warmth. Chopped toasted pecans or walnuts are fantastic if you love a little crunch. For a festive look, try edible gold dust (it’s pure donut luxury!).

Side Dishes

These donuts honestly shine by themselves, but alongside a piping hot mug of chai, a homemade pumpkin spice latte, or an unsweetened oat milk cappuccino, they reach cozy perfection. For brunch spreads, pair with a simple fall fruit salad or roasted apples for contrast.

Creative Ways to Present

Pile the donuts high on a rustic wooden platter lined with parchment for a bakery-style feel, or arrange in a circle like a donut “cake.” Mini versions make adorable party bites, and you can even drizzle leftover caramel sauce on the serving plate for extra wow factor.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers (miracles do happen), store unglazed Vegan Pumpkin Donuts with Salted Caramel Glaze in an airtight container at room temperature. They’ll stay moist for up to two days. Just wait to glaze until right before serving to keep them from getting soggy.

Freezing

You can absolutely freeze the donuts (without the glaze). Wrap them individually in plastic or pop them into a zip-top freezer bag. They’ll keep beautifully for up to two months. Thaw at room temperature, then glaze before serving as if you just baked them.

Reheating

To bring that just-baked magic back, warm the donuts (unglazed) in a 300°F oven for about five minutes. If they’re already glazed, a very brief zap in the microwave (seconds, not minutes) will do the trick, but keep an eye out so the glaze doesn’t melt away.

FAQs

Can I make these Vegan Pumpkin Donuts with Salted Caramel Glaze gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The texture may change slightly, but the flavors will shine just the same.

Which egg replacer works best?

Both Just Egg and flax eggs (3 tablespoons flax seed + 4.5 tablespoons water) work beautifully. If you’re craving a cakier, slightly richer donut, Just Egg gives a slight edge, but flax keeps things wholesome and nutty.

Can I use canned pumpkin pie filling instead of pumpkin purée?

You’ll want to stick with pure pumpkin purée. Pie filling is sweetened and spiced already, which can make the donuts overly sweet and affect the texture of the batter.

Is the caramel glaze tricky to make?

Not at all — the vegan caramel sauce is whisked together and microwaved right in one bowl. If you’ve never made caramel before, this is a gentle (and delicious) introduction. Store-bought vegan caramel works too if you’re short on time.

How do I make these Vegan Pumpkin Donuts with Salted Caramel Glaze ahead for a party?

Bake the donuts a day in advance and wait to glaze until a couple of hours before serving for the best appearance and flavor. Homemade caramel sauce can also be made ahead, just rewarm it slightly so it whisks smoothly into the glaze.

Final Thoughts

There’s something so festive and comforting about homemade Vegan Pumpkin Donuts with Salted Caramel Glaze — the perfect treat for cool evenings, holidays, or anytime you want to share a little extra sweetness. Every bite is autumn joy, and I hope you’ll find as much happiness in these as I do. Give them a try and let the caramel celebration begin!