• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop

Living Beyond Allergies logo

menu icon
go to homepage
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Allergies
    • Substitutions
    • Guides
    • About
    • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • ×

    HOME » Donuts

    Dated: October 7, 2022 Last Modified: October 7, 2022 by Laura This post may contain affiliate links.

    Vegan Pumpkin Donuts

    I love when you share my recipes!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    Vegan pumpkin donuts have a light and delicate texture and are packed full of cinnamon spices! Super easy to make and dairy free and egg free. 

    Pumpkin donuts are one of the best parts about fall. They are perfectly sweet and filled with pumpkin pie spice. When they are hot from the oven, roll them in cinnamon sugar for the perfect sweet treat. 

    12 finished vegan pumpkin donuts are lined up in rows. they are covered in cinnamon sugar. you can see the white parchment paper they are resting on.

    Free from: Dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more 

    These vegan pumpkin donuts are baked in a donut pan which makes them healthier. They are a perfect weekend breakfast, right alongside vegan pumpkin cinnamon rolls or vegan gluten free pumpkin muffins. 

    Jump to:
    • Why You’ll Love these Vegan Pumpkin Donuts 
    • Ingredients 
    • Allergy Substitutions 
    • Instructions 
    • Equipment 
    • FAQ
    • Other Pumpkin Donut Frostings 
    • How to Store
    • More Pumpkin Recipes
    • Recipe

    Why You’ll Love these Vegan Pumpkin Donuts 

    • Baked and not fried so they are healthier! 
    • Perfect fall treat 
    • Cake donut texture
    • Easy recipe without a mixer 
    • Ready in less than an hour
    • Rolled in cinnamon sugar, what could be better? 
    • Dairy free and egg free recipe!

    Ingredients 

    You only need a few ingredients to make these delicious vegan pumpkin donuts. All of them can be found at your local grocery store; no weird ingredients required! 

    ingredients for vegan pumpkin donuts in various glass bowls are on a wood table top. a black and white label has been added to label each ingredient.
    • Pumpkin Pie Spice: Your favorite pumpkin pie spice will work in this recipe. If you don’t have any, you can make your own with 2 teaspoons of cinnamon, ½ teaspoon of allspice, ¼ teaspoon of cloves, and a pinch of nutmeg. 
    • Vegan Milk: Any non-dairy milk will work in this recipe. For this batch and these photos I used unsweetened rice milk. Make sure that it is room temperature for it to better incorporate into the ingredients. 
    • Pumpkin: Use a pure pumpkin puree and not a pumpkin pie mix. That way you are in total control over the spices used. 
    • Other ingredients you’ll need: All purpose flour, cornstarch, baking powder and baking soda, oil, brown sugar, and vanilla extract. 

    Allergy Substitutions 

    If you are avoiding gluten, you can make these gluten free by using your favorite gluten free flour blend with xanthan gum. My homemade gluten free flour would also work great. Or, you can make these gluten free vegan pumpkin muffins and pipe them into the donut pan in place of baking them as muffins. 

    If you are avoiding corn, you can substitute with tapioca flour or your favorite cornstarch substitute. 

    Instructions 

    For the full instructions, complete with recipe measurements, please see the recipe card below. 

    These pumpkin donuts come together pretty quickly and easily! 

    steps 1 through 3 of mixing the batter for the pumpkin donuts. this is a photo collage with the number in the top left of each photo. a bowl is filled with the dry ingredients, wet ingredients, and finally the finished batter.
    1. First, mix the dry ingredients together in a medium-sized bowl.  
    2. Then, whisk the wet ingredients together in a large bowl.
    3. Combine the wet and dry ingredients.
    4. Fill the donut pan and bake.
    5. Coat with cinnamon sugar right away after baking!
    a donut tray is being filled with donut batter via a piping bag. a green circle with the number 4 is in the top left corner.
    12 donuts are being coated in cinnamon sugar. they are on a baking tray with white parchment paper. a white bowl is filled with cinnamon sugar in the bottom right corner. in the top left corner is a green box with the number 5.

    Pro tip! Now, the best way to fill these donut pans is to use a pastry bag or a large zip-top bag. Fill the bag with batter, cut off a corner, and then pipe the batter directly into the donut pan, filling them about ¾ of the way full. Easy peasy! 

    Equipment 

    Since these donuts are baked and not fried, you will need a donut pan. This is my favorite one from Wilton. 

    Filling the donut mold is a lot easier when you use a pastry bag. 

    an up close look at a stack of 3 donuts covered in cinnamon sugar on white parchment paper. a smaller stack is blurred in the background.

    FAQ

    Why won’t the cinnamon sugar stick to the donuts?

    When this happens, it is because the donuts have cooled down too much. You need to coat them in cinnamon sugar right as they come out of the oven. To cover them after they have cooled, melt a tablespoon of vegan butter and brush the donut tops with the melted butter, then roll in cinnamon sugar again. 

    Can I make these vegan pumpkin donuts gluten free?

    Yes, I think you could make them gluten free although I have not tried the recipe that way. Make sure you use a good gluten free flour blend that contains xanthan gum. My personal favorite flour is King Arthur Measure for Measure gluten free. 

    Other Pumpkin Donut Frostings 

    While I love the simple cinnamon sugar coating, you can also frost these donuts with any of the following:

    • Vanilla frosting (vegan)
    • Drizzle with caramel sauce (vegan)
    • Brown Sugar Frosting 
    • Simple powdered sugar sprinkle 
    a stack of 3 donuts on top of each other on white parchment paper in front of a black background. a single cinnamon stick is next to the donuts.

    How to Store

    Countertop: Cover the donuts in an airtight container and store on the countertop for 1-2 days. 

    Fridge: Cover the donuts in an airtight container and store in the fridge for up to a week. Note, the cinnamon sugar may melt into the donut if kept in the fridge but they still taste amazing! 

    Freezer: Freeze the fully baked and cooled donuts before coating in cinnamon sugar. They will keep in a freezer safe container for up to 2 months. Allow them to come to room temperature and brush with melted vegan butter before coating in cinnamon sugar. 

    More Pumpkin Recipes

    • looking down on 8 pumpkin cinnamon rolls with icing on top. small pumpkins and cinnamon sticks are next to the baking dish.
      Vegan Pumpkin Cinnamon Rolls
    • gluten free pumpkin bread on a slate tray with a slice cut off so you can see inside
      Gluten Free Starbucks Pumpkin Bread
    • a single gluten free and vegan pumpkin muffin rests on a coaster with more muffins behind it
      Best Ever Gluten Free + Vegan Pumpkin Muffins
    • a whole pumpkin pie is shown with mini pumpkins and spices surrounding it
      Easy Pumpkin Pie - Gluten Free + Vegan Recipe

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    looking at rows of pumpkin donuts covered in cinnamon sugar. a bit of white parchment paper can be seen.

    Vegan Pumpkin Donuts

    Vegan pumpkin donuts have a light and delicate texture and are packed full of cinnamon spices! Super easy to make and dairy free and egg free.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Course: Breakfast
    Cuisine: Baked Goods
    Diet: Vegan, Vegetarian
    Keyword: allergy friendly, fall baking
    Allergen: Celery Free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free
    Yield: 15 donuts
    Calories: 146kcal
    Author: Laura // Living Beyond Allergies

    Equipment

    • mixing bowls
    • mixing spoons
    • whisk
    • measuring cups
    • measuring spoons
    • Donut pan
    • Pastry bag
    • Wire rack

    Ingredients

    Pumpkin Donuts

    • ¼ cup oil
    • ¾ cup brown sugar
    • 1 cup pumpkin
    • ½ cup milk
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon vanilla extract
    • 1 tablespoon cornstarch
    • 1 ¾ cup all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 tablespoon pumpkin pie spice

    Cinnamon Sugar Coating

    • 2 teaspoons cinnamon
    • 2 tablespoons white sugar

    Instructions

    • Preheat the oven to 350F (177C). Spray your donut pan with non-stick spray and set aside.
    • Mix milk and vinegar. In a small bowl, stir together the non-dairy milk of your choice and the apple cider vinegar. Set aside for 5 minutes.
    • Mix the dry ingredients. Whisk the flour, cornstarch, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl until combined. Set aside.
    • Mix the wet ingredients. In a large bowl, whisk together the pumpkin, brown sugar, oil, milk mixture, and vanilla until they are combined.
    • Combine. Pour the dry ingredients into the wet and then fold them together gently until just combined.
    • Transfer to donut pan. Carefully spoon the batter into the donut pan. Or, fill a pastry bag with the batter and pipe the batter into each donut cup, filling about ¾ of the way full.
    • Bake for 12-14 minutes until the tops are golden brown and the donuts have pulled away from the edges of the pan. Remove from the oven and immediately remove them from the pan and coat with cinnamon sugar.
    • Let the donuts cool slightly on a wire rack before enjoying.
    • Cover leftover donuts tightly and store at room temperature for 1-2 days or up to a week in the fridge. Enjoy!

    Notes

    • How to Store
      • Countertop: Cover the donuts in an airtight container and store on the countertop for 1-2 days. 
      • Fridge: Cover the donuts in an airtight container and store in the fridge for up to a week. Note, the cinnamon sugar may melt into the donut if kept in the fridge but they still taste amazing! 
      • Freezer: Freeze the fully baked and cooled donuts before coating in cinnamon sugar. They will keep in a freezer safe container for up to 2 months. Allow them to come to room temperature and brush with melted vegan butter before coating in cinnamon sugar.
    • Allergy Substitutions 
      • If you are avoiding gluten, you can make these gluten free by using your favorite gluten free flour blend with xanthan gum. Or, you can make these gluten free vegan pumpkin muffins and pipe them into the donut pan in place of baking them as muffins. 
      • If you are avoiding corn, you can substitute with tapioca flour or your favorite cornstarch substitute.
    • Special Equipment: You'll want a donut pan for this recipe. 
    • LivingBeyondAllergies.com

    Nutrition

    Calories: 146kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 186mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    More Donuts

    • overview of 9 egg free vanilla donuts with sprinkles
      Easy Egg Free Donuts (vegan)
    • baked apple cinnamon donuts gluten free on a stack on the kitchen countertop
      Baked Apple Cinnamon Donuts Gluten Free
    • gluten free and vegan smores donuts lined up on a white table
      S'mores Donuts (gluten free + vegan recipe)
    • gluten free and vegan chocolate donuts // livingbeyondallergies.com
      Gluten Free and Vegan Chocolate Donuts

    I love when you share my recipes!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect with me!

    • Facebook
    • Pinterest
    • Tumblr

    Never miss a recipe! Delivered weekly right to your inbox.

    Thanks!

    Laura, a white woman with red hair, is standing in front of a gray mural with floral details. She is wearing a black top, long Burgundy skirt, and black leather jacket.

    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

    Spring Baking

    • a gluten free angel food cake rests on a glass cake stand and is topped with whip cream and berries. a serving spoon is lifting a slice of cake away from the cake.
      Gluten Free Angel Food Cake
    • three carrot cake cupcakes without nuts in a row with swirls of frosting and crushed pumpkin seeds
      Easy Carrot Cake Cupcakes without Nuts
    • a gluten free lemon poppyseed cake tin a bundt shape is resting on a white plate on the kitchen countertop surrounded by a linen towel and lemons
      Gluten Free Lemon Poppyseed Cake
    • single gluten free soft sugar cookie on a dark background surrounded by sprinkles with a bite taken out of the cookie
      Gluten Free Soft Sugar Cookies - Lofthouse Copy

    Most Popular Recipes

    • gluten free nut free granola in a glass bowl on parchment paper
      Easy Gluten Free and Nut Free Granola
    • close up of a pizza covered in tomato free pizza sauce and large pepperoni on a white parchment paper with herbs surrounding it
      Tomato Free Pizza Sauce
    • bowl of brown sugar cinnamon oatmeal
      Brown Sugar Cinnamon Oatmeal
    • close view of tomato free bbq sauce in a jar with a. spoon dipping in the sauce
      Tomato Free BBQ Sauce
    Subscribe for Recipes and More!

    Footer

    ↑ back to top

    About

    • About Living Beyond Allergies
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Nutrition & Allergen Policy

    Recipes by Diet

    • Gluten Free
    • Vegan
    • Dairy Free
    • Egg Free
    • Nut Free
    • Top 9 Free

    Contact

    • Contact
    • Work With Me

    Affiliate links to products I love are sometimes used in articles. I will earn a small commission from qualifying purchases. Thank you for your support.

    Copyright © 2023 Living Beyond Allergies