These easy baked vegan pumpkin donuts with a cinnamon sugar coating are soft, moist, and fluffy. They're family friendly and perfect for welcoming the fall season.
Why you'll love this recipe
It's pumpkin spice season! I know it's still hot and humid in Texas, but I'm ready for all the fall flavors!
- Allergy friendly: This baked pumpkin donuts recipe comes together with just 10 simple ingredients in about 30 minutes! It's dairy free, eggless, vegan, and can easily be made gluten free.
- Perfect fall sweet treat: Everyone in the family will love these donuts! I love to make a batch at the beginning of the week and enjoy them for a breakfast treat or little afternoon snack.
- Baked instead of fried: Skip the donut shop and make your own pumpkin donuts! They're baked in the oven and super easy to whip up.
Equipment
I highly suggest using a donut pan when making homemade donuts. Be careful not to overfull the pan though! Don't have a donut pan? Here's how to create a DIY donut pan, using a muffin tin and foil.
Ingredients
Here's what you'll need to make this vegan pumpkin donut recipe recipe! Plus my recommended substitutions.
- Flour: Use regular all purpose flour. If making gluten free donuts, use gluten free flour.
- Brown sugar: For a warm, caramel flavor use light or dark brown sugar. Coconut sugar works as an alternative.
- Pumpkin pie spice: Pumpkin pie spice is a combo of cinnamon, nutmeg, cloves, and ginger is absolutely delicious.
- Baking soda & baking powder: Both baking soda and baking powder help these vegan donuts rise and get nice and fluffy.
- Pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie filling. Not only does pumpkin puree act as the lovely base flavor, it's also an egg replacer.
- Vegan butter or oil: Use your favorite plant based butter or neutral oil like refined coconut oil or canola oil. This is what gives the donuts their soft and tender texture.
- Apple cider vinegar: The acidity in apple cider vinegar contributes to the rise of the donuts.
- Dairy free milk: I recommend using your go-to non dairy milk such as oat milk, almond milk, soy milk, or coconut milk. Just make sure it's unsweetened and unflavored.
How to make baked pumpkin donuts
The full directions for these dairy free and egg free pumpkin spice donuts are in the printable recipe card below.
To make these donuts, start by whisking the dry ingredients together in a large mixing bowl. Add wet ingredients and stir until just combined.
Use a piping bag to transfer the batter into a greased donut pan. Bake at 350F for about 10-15 minutes. Let cool on a cooling rack then decorate and enjoy!
For a cinnamon sugar coating, whisk together granulated sugar with cinnamon in a small bowl. Brush the tops of each donut with melted butter and dip into the cinnamon sugar.
Feel free to leave your baked donuts bare, top them with cinnamon sugar, or make a fun festive glaze, like homemade dairy free chocolate ganache!
Baking tips
- Measure the flour accurately! Spoon the flour into the measuring cup then level it off.
- Don't over mix the batter, over-mixing can result in tough, dense donuts.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Related recipes
Try these easy vegan fall desserts next:
- My vegan pumpkin muffins are soft, moist, and delicious!
- These dairy free fall cupcakes are vanilla cupcakes topped with a creamy vegan buttercream frosting and drizzled in homemade caramel sauce.
- You won't believe how easy it is to make dairy free pumpkin pie from scratch! It's rich, smooth, and creamy.
- Vegan pumpkin sugar cookies are perfect for fall with their chewy centers and perfectly crisp edges. They resemble a snickerdoodle with their cinnamon sugar coating.
- My vegan pumpkin banana bread is thick, fluffy, and perfectly moist!
- Vegan apple cider donuts have a soft and fluffy texture with warm fall flavors.
- Wash it all down with a homemade vegan pumpkin spice cold brew.
I hope you enjoy these pumpkin donuts as much as we do. They’re soft, fluffy, and perfect for autumn! If you try this recipe, please share a photo with me over on Instagram.
Baked Vegan Pumpkin Donuts Recipe
Equipment
Ingredients
- 1 ½ cups flour
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup pumpkin puree
- ¼ cup vegan butter, melted (or coconut oil)
- ⅓ cup unsweetened dairy-free milk
- 1 teaspoon apple cider vinegar
Cinnamon Sugar Coating
- 2 tablespoons vegan butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F and prepare a donut pan with cooking spray.
- Whisk together flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- Stir in pumpkin puree, melted vegan butter, dairy-free milk, and apple cider vinegar.
- Pipe batter into the prepared donut pan, filling about ¾ of the way full.
- Bake for about 10 minutes, until cooked through. Remove from oven and let cool for about 5-10 minutes.
- Flip baked donuts onto a cooling rack. To make cinnamon sugar coating, start by melting vegan butter. In a small bowl, whisk together sugar and cinnamon.
- Brush the tops of each donut with melted butter and dip into the cinnamon sugar.
Nutrition
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