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.
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.
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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!
- 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!
- First, mix the dry ingredients together in a medium-sized bowl.
- Then, whisk the wet ingredients together in a large bowl.
- Combine the wet and dry ingredients.
- Fill the donut pan and bake.
- Coat with cinnamon sugar right away after baking!
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.
FAQ
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.
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
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
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
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
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.
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