You have to try my family’s favorite recipe for cinnamon sugar pumpkin donuts – these are a favorite fall treat! These baked donuts are pillowy soft and so flavorful. Make these today and enjoy with a cup of hot cider for a perfect fall breakfast or dessert.
Fall is the season for donuts, isn’t it?
We love to visit the cider mill a few times each fall. It used to be torture to smell the fried donuts and not be able to enjoy any due to food allergies. But then I realized that I could make my own vegan pumpkin donuts at home with the help of my trusty donut pan.
These are so delicious and really easy to make. My family loves these even more than the ones you can get a the cider mill.
These are baked in a donut pan, so they are definitely lighter than a typical fried donut. The texture is so soft and light, and they are perfectly seasoned with cinnamon and ginger.
- Canned Pumpkin – Canned pumpkin puree acts as an egg replacer, binding the batter together.
- Baking Powder – Baking powder also acts as an egg substitute, in that it allows the batter to rise and get very light and fluffy. Read my guide to egg replacers to learn more.
- Vegan Buttery Spread – I used melted Earth Balance Soy Free Vegan Buttery Spread. You could also use a neutral tasting oil, like canola oil if you prefer.
- Spelt Flour – White spelt flour is very similar to all-purpose flour, so you can use that if you prefer. You can try to make these donuts with a lighter gluten free flour blend, like my homemade gluten free flour. Don’t use heavier gluten free flours like coconut flour or almond flour as they won’t work well.
- Water – Some donut recipes require dairy free milk, but I find that water works just as well.
If you want to make baked donuts, it does help to have a non-stick donut pan. You can buy these pans on Amazon, or at craft stores like Michael’s or JoAnn’s. If you don’t have a donut pan, you can make this batter into muffins – either regular sized muffins or mini muffins.
Step by Step Instructions
- Mix the dry ingredients together in a large bowl, then add the wet ingredients. Stir well, then let the batter sit for about 5 minutes.
- Spoon the batter into a donut pan.
- Bake at 350 degrees F for about 12 minutes. Allow the donuts to cool in the pan for about 10 minutes, then turn the pan over and tap to release the donuts.
- Dip each donut into cinnamon sugar.
- Try adding dairy free dark chocolate chips or white chocolate chips to the batter.
- Frost these with dairy free buttercream frosting, then add a few Halloween themed sprinkles.
- Make these in a mini muffin pan for a cute treat that you can pack in lunches.
- Drizzle some melted chocolate on top, or try a drizzle of dairy free caramel sauce.
Tips for Success
- Even if your pan is non-stick, I still recommend greasing it with vegan buttery spread so that you don’t have trouble releasing the donuts from the pan.
- Allow the donuts to cool for about 10-15 minutes in the pan before removing them.
- To remove, simply turn the pan upside down over some waxed paper and tap the pan firmly against the table or counter. The donuts should fall out of the pan.
Store leftover pumpkin donuts in an airtight container. They should stay fresh for about 3 days.
You can freeze these if you like. Just wrap each donut in waxed paper, then place in a freezer bag. They should stay fresh in the freezer for about 3 months.
Disclosure: This post contains affiliate links.
Vegan Pumpkin Donuts with Cinnamon Sugar.
Soft, delicious, and easy to make, these baked vegan pumpkin donuts are sure to become a fall staple! Enjoy these treats for an easy breakfast or dessert.
For the donuts:
- 1 cup white spelt flour or all-purpose flour
- ½ cup organic cane sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ¼ cup vegan buttery spread melted
- 3 Tablespoons pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- ½ cup water
Preheat the oven to 350 degrees F. Use a bit of vegan buttery spread or oil to grease the wells in a donut pan.
Mix the dry ingredients together in a large bowl.
Add the vegan buttery spread, pumpkin puree, vanilla, vinegar, and water to the dry ingredients and stir to combine. The dough will be soft, and not too wet.
Allow the batter to sit for about 5 minutes so that it can rise a little bit.
Spoon the dough into the prepared donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon.
Pour the sugar and cinnamon into a small bowl and set aside.
Bake for 10-12 minutes. Let the donuts cool in the pan for about 10 minutes, and then turn the pan over a piece of waxed paper or a cookie sheet and tap firmly to release the donuts.
Place the bottom of each donut in the cinnamon sugar mix, and twist around to coat. Enjoy!
Store leftover donuts in an airtight container. They should stay fresh for about 3 days.
Even if your pan is non-stick, make sure you grease it with some vegan buttery spread or oil so that the donuts come out easily.
Inspired by this recipe from PETA