Description
These Vegan Baked Pumpkin Donuts are fluffy, moist, and warmly spiced — perfect for fall mornings, brunches, or festive gatherings. Made with pumpkin puree, cozy spices, and a cinnamon sugar coating, they’re dairy-free, egg-free, and baked instead of fried for a lighter treat.
Ingredients
Scale
Dry Ingredients
- 1 cup (120g) all-purpose flour
- 1 ½ tsp pumpkin pie spice
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ⅓ cup (70g) brown sugar or coconut sugar
- ⅓ cup (80ml) pumpkin puree
- ¼ cup (60ml) non-dairy milk
- 2 tbsp (30ml) neutral oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Cinnamon Sugar Coating
- 2 tbsp melted vegan butter
- ¼ cup (50g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven: Heat to 350°F (175°C) and lightly grease a donut pan.
- Mix wet ingredients: Whisk pumpkin puree, sugar, oil, non-dairy milk, vanilla, and vinegar until smooth.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, pumpkin spice, and salt.
- Make batter: Gently fold dry mixture into wet until just combined — do not overmix.
- Fill pan: Pipe or spoon batter into molds, filling ¾ full.
- Bake: Bake 14–16 minutes, until a toothpick comes out clean. Cool 5 minutes, then transfer to wire rack.
- Coat: Brush warm donuts with melted butter and dip in cinnamon sugar.
Notes
- Do not substitute pumpkin pie filling for pumpkin puree.
- Apple cider vinegar helps activate baking soda for a fluffy texture.
- Overmixing will make the donuts dense.
- For gluten-free, use a 1:1 GF flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Vegan, Fall-Inspired
Nutrition
- Serving Size: 1 donut
- Calories: 170
- Sugar: 13g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan pumpkin donuts, baked pumpkin donuts, fall baking, dairy free donuts, egg free donuts