Pumpkin Apple Donuts with Sea Salt Caramel Glaze

When do you consider the “official” start of fall?

The beginning of school, those first leaves that turn orange, the first morning you need a sweater to go outside…these are all common markers of the conclusion of summer.

For me, the true start of autumn begins when I first open a can of pumpkin!


For my first (!) pumpkin recipe on this blog, I wanted to combine as many fall flavors as possible. I did not utilize my donut pan as much as I could have this summer, so that is where the idea for these baked treats was born. Just plain pumpkin donuts would also be delicious, but the diced apple and salted caramel here really take this recipe over the top.



This recipe is vegan and can be made gluten free. If you have yet to purchase a donut pan, I encourage it! I got mine for only $9.00 at Crate and Barrel. Baked rather than fried means this recipe is perfect as part of a morning meal or a mid-afternoon snack.

Recipe yields six donuts and is inspired by The Detoxinista. The caramel is inspired by Ambitious Kitchen.



For the donuts:

  • 3/4 cup oat flour
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sweetener of choice
  • 1/4 cup oil or applesauce
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch of sea salt
  • 1/4 tsp baking soda
  • 3/4 tsp vanilla extract
  • 2 tsp vinegar or lemon juice
  • 1 small apple, diced

For the caramel:

  • 1/2 cup coconut milk (I used lite from a can)
  • 1/2 cup water
  • 1/2 cup granulated sweetener of choice
  • 2 tsp vanilla
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees F and grease a donut pan lightly.
  2. In a large bowl combine oat flour, pumpkin, sugar, oil/applesauce, spices, salt, and baking soda. Add in vinegar, vanilla, and apples.
  3. Spoon batter into donut pan and bake for 20 minutes. Let cool in pan for 15 minutes before removing.
  4. While donuts are cooling, add all caramel ingredients to a saucepan over medium heat and stir to combine. Bring to a boil and reduce heat to low. Simmer for 15 minutes until mixture is thick. Be sure it stir it every few minutes so it does not stick to the bottom of the pan.
  5. Remove caramel from heat and add in vanilla and sea salt. Let cool slightly.
  6. Frost donuts with caramel and sprinkle with additional sugar if desired. Delicious with a mug of coffee!



5 thoughts on “Pumpkin Apple Donuts with Sea Salt Caramel Glaze

  1. […] That lead me to this recipe. I know some of us could use a little added caffeine in our breakfast routines. These are convenient to pack for an afternoon snack as well, and are sweet enough for dessert. As you can see in the pictures, I took the dessert approach in this post by creating cookie sandwiches with the caramel from my recent donut recipe. […]

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