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.

Course Breakfast, Dessert, Snack

Prep Time 10

Cook Time 10

Total Time 20

Servings donuts

Calories 323kcal

Author Jenna Urben

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.

Nutrition