Baked Vegan Pumpkin Donuts Recipe
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.
Servings 6 donuts
Calories 323kcal
Equipment
- Donut pan
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.
