Irresistibly Soft Vegan Baked Pumpkin Donuts : A Cozy Fall Treat You’ll Crave

When the autumn breeze begins to roll in and leaves start to fall, your kitchen deserves the warm aroma of cinnamon, nutmeg, and pumpkin. These Vegan Baked Pumpkin Donuts are the ultimate cozy indulgence. They’re baked, not fried—so they’re a healthier option—and loaded with fall spices and rich pumpkin flavor. Fluffy, tender, and 100% egg- and dairy-free, they’re the perfect treat for breakfast, dessert, or your next seasonal get-together.

These donuts are especially great if you’re looking for comforting and festive vegan Halloween treats or exploring more wholesome dessert options without eggs. They’re also a delicious companion for any fall-themed brunch spread. Whether you’re new to vegan baking or a seasoned pro, this recipe is a must-try.

And if you’re a fan of cozy fall desserts, don’t miss this delightful Pumpkin Brownies recipe or the ever-popular Pumpkin Pie Overnight Oats for a satisfying breakfast alternative.

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Why You’ll Love These Vegan Pumpkin Donuts

There are so many reasons these pumpkin donuts will become your seasonal go-to.

They’re moist, fluffy, and flavorful without using any animal products. They’re healthier than traditional fried donuts and require no special techniques. You can make them in under 30 minutes, which makes them ideal for busy mornings or last-minute guests. The pumpkin puree adds a naturally sweet, earthy flavor while boosting the nutrition content with vitamins and fiber.

Love pumpkin-flavored breakfast treats? Try pairing these donuts with a batch of Pumpkin Cottage Cheese Pancakes or Pumpkin Baked Oatmeal for a full-on fall feast.

Ingredients You’ll Need for Baked Pumpkin Donuts

Here’s exactly what you need to make a dozen donuts.

Dry Ingredients:

• 1 3/4 cups (218g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 3/4 cup (180ml) non-dairy milk (almond, soy, oat, etc.)
• 1 tablespoon apple cider vinegar
• 3/4 cup (180g) pumpkin puree
• 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) neutral oil (like avocado or sunflower)
• 1 teaspoon vanilla extract

Toppings (Optional):

• 3 tablespoons sugar + 1/2 teaspoon cinnamon (for coating)
• Optional maple glaze or vegan cream cheese glaze

Pumpkin desserts are a fall favorite on the blog—if you’re in the mood for more, don’t miss these spiced Pumpkin Cinnamon Rolls or the irresistibly moist Cream Cheese Pumpkin Bread.

Essential Kitchen Equipment for Vegan Donut Recipes

Making baked donuts at home is surprisingly easy. Here’s what you’ll need:

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Silicone or metal donut baking pan
• Whisk and rubber spatula
• Piping bag or large zip-top bag
• Cooling rack
• Small bowl for sugar coating

If you’re prepping for a big breakfast, consider pairing these donuts with Crescent Roll Mummy Hot Dogs or Biscuits and Gravy Casserole for a more savory-sweet balance.

Step-by-Step Instructions: How to Make Vegan Baked Pumpkin Donuts

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and grease your donut pan to prevent sticking.

Step 2: Create Vegan Buttermilk
In a small bowl, stir together non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to curdle—it acts as a binding agent, replacing eggs.

Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, cornstarch, spices, baking powder, baking soda, and salt until well mixed.

Step 4: Mix Wet Ingredients
In another bowl, combine pumpkin puree, sugar, oil, vanilla, and the vegan buttermilk. Whisk until smooth.

Step 5: Combine and Stir
Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix or the donuts may turn out dense.

Step 6: Fill the Pan
Transfer batter into a piping bag or zip-top bag, cut the tip, and pipe into each donut mold, filling about 3/4 full.

Step 7: Bake
Bake for 14–17 minutes. The donuts should spring back when lightly touched and a toothpick should come out clean.

Step 8: Cool and Coat
Let donuts cool for 5 minutes in the pan, then transfer to a wire rack. Brush with a little oil and dip in cinnamon sugar if desired.

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Expert Tips for the Best Vegan Donuts Baked to Perfection

Use fresh, high-quality pumpkin puree for better texture. Don’t skip the vinegar—it’s vital for the leavening reaction. Always grease your pan well, especially if you’re not using silicone. Cool donuts slightly before coating so sugar sticks but doesn’t melt.

Pair these treats with cozy drinks like Pumpkin Spice Cold Brew or Lavender Lemonade for a complete café-style experience.

Serving Suggestions: How to Enjoy Pumpkin Donuts

These donuts are great as-is, but even better when served with:

• A hot cup of coffee or tea
• A scoop of Chocolate Frozen Yogurt
• Alongside Apple Fritter Donuts for a donut tasting platter
• On a spooky Halloween spread with Mini Pumpkin Pie Cups

Storage Tips: Keeping Your Vegan Pumpkin Donuts Fresh

At room temperature, store donuts in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually for up to 2 months. Reheat in the microwave for 15 seconds or in the oven at 300°F (150°C) for 5–7 minutes.

Love make-ahead breakfasts? Then you’ll enjoy Freezer Breakfast Sandwiches or hearty Pumpkin Greek Yogurt Pancakes.

Common Mistakes to Avoid When Baking Vegan Donuts

Avoid using pumpkin pie mix—it contains added sugar and spices. Don’t overfill the donut molds or they’ll lose shape. Skipping the vinegar can result in dense, gummy donuts. Always let the donuts cool slightly before adding glaze or coating.

Fun Variations & Add-Ins for Vegan Fall Donuts

Add mini dairy-free chocolate chips for a dessert twist. Mix in crushed walnuts or pecans for extra crunch. Try a chai spice blend for a warm and spicy variation. Swap the sugar coating for a drizzle of Cream Cheese Frosting for extra decadence.

Want more pumpkin twists? Don’t miss this fluffy Pumpkin Bread with Chocolate Chips or these festive Pumpkin Cheesecake Cookies.

Healthy Swaps to Make These Pumpkin Donuts Even Lighter

Replace oil with applesauce for an oil-free version. Use coconut sugar or date sugar for a lower-glycemic option. Try using whole wheat pastry flour for added fiber. You can also reduce the sugar slightly without compromising taste.

Craving high-protein fall breakfasts? Check out Pumpkin Protein Muffins or High-Protein Overnight Oats to fuel your mornings.

Presentation Ideas for Vegan Halloween Treats and Fall Parties

Serve donuts stacked on a festive platter surrounded by mini pumpkins. Dust with powdered sugar in spooky shapes using stencils. Add edible googly eyes for a Halloween-themed twist. Serve alongside Vampire Fudge or Spooky Mummy Brownies for a dessert table guests won’t forget.

Perfect Pairings: What to Serve with Vegan Pumpkin Donuts

Complement these donuts with:

• Coconut Curry Pumpkin Soup for a savory-sweet balance
• Brown Sugar Overnight Oats for a breakfast spread
• Halloween Eyeball Pasta Salad at your next spooky party
• Mini Halloween Pizzas to add savory variety

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FAQs About Vegan Baked Pumpkin Donuts

Can I make these gluten-free?
Yes! Use a gluten-free all-purpose blend with xanthan gum for the best results.

What if I don’t have a donut pan?
Use a muffin tin and adjust baking time to 18–20 minutes.

Can I make them oil-free?
Absolutely. Use applesauce instead of oil for a softer, lower-fat version.

Can I freeze them?
Yes. Freeze in a single layer, then store in an airtight container for up to 2 months.

Final Thoughts: A Delicious, Wholesome Donut for Every Occasion

These Vegan Baked Pumpkin Donuts are the kind of treat that checks every box—flavorful, fluffy, seasonal, and surprisingly easy to make. Whether you’re enjoying them for breakfast, dessert, or sharing them at a Halloween party, they bring the cozy flavors of fall to life in every bite.

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