Our family’s favorite recipe for cinnamon sugar pumpkin donuts – these are a must make treat for autumn!
Nothing says fall like a pumpkin donut.
We’ve been to the cider mill a few times this fall, and it has been torture to smell the cinnamon sugar donuts and not be able to eat any. Of course they contain egg, so we can’t have any. Boo. But I finally had time to try making pumpkin donuts at home with the help of my trusty donut pan* (I was so happy to pick one up at the store for only $8!) and they are delicious, and really easy to make.
Cinnamon Sugar Pumpkin Donuts - Vegan.
My take on cider mill donuts - vegan cinnamon sugar pumpkin donuts!
For the coating:
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- Preheat the oven to 350ºF.
Mix the buttery spread, pumpkin, non-dairy milk, vanilla, and vinegar in a large bowl. Add the dry ingredients and mix together. The dough will be soft, and not too wet.
- Spoon the dough into the donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon.
- Bake for 10-12 minutes. Let cool in the pan for a few minutes, and then place the bottom of each one in the cinnamon sugar mix, and twist around to coat.
Inspired by this recipe from PETA
Enjoy these cinnamon sugar pumpkin donuts with hot cider or cold dairy free milk! Try not to eat them all…it’s hard.
I am so happy that these turned out so well, they taste just like the cider mill donuts we love so much, but they are baked, so they’re much healthier for us. I’ll be making a batch of them to take along the next time we go to the cider mill!
And I also see many more donut recipes in my future, so just get ready. My son has already requested a chocolate donut with chocolate glaze…that’s at the top of my must make list right now!
* if you are wondering about donut pans, I have this one (affiliate link) and it has worked very well for me so far.