Our family’s favorite recipe for cinnamon sugar pumpkin donuts – these are a must make treat for autumn! Make these and enjoy with a cup of hot cider for a perfect fall dessert.
Nothing says fall like vegan pumpkin donuts.
We always go to the cider mill a few times each fall. It used to be torture to smell the fresh baked donuts and not be able to enjoy any! When my son had an egg allergy, we couldn’t eat the spiced donuts. But then I realized that I could make my own donuts at home with the help of my trusty donut pan – and they are delicious, and really easy to make.
Can you make donuts without eggs?
Yes, you can make delicious, fluffy donuts without eggs. The pumpkin puree acts as a binder, and the baking powder allows the batter to get light and fluffy. Read my guide to egg replacers to learn more.
Can you make donuts without dairy?
Yes, you can use non-dairy milk and non-dairy buttery spread or oil to make delicious donuts! Don’t let a dairy free diet deter you from having donuts.
Where can you find a donut pan?
You can buy them at 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.
Can these vegan pumpkin donuts be made with gluten free flour?
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.
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Cinnamon Sugar Pumpkin Donuts - Vegan.
My take on cider mill donuts - vegan cinnamon sugar pumpkin donuts!
Ingredients
- 1 cup spelt flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg scant
- 1/4 teaspoon cinnamon
- pinch ground cloves
- 1/2 cup non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 3 Tablespoons pumpkin puree
- ¼ cup vegan buttery spread softened
For the coating:
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
Instructions
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Preheat the oven to 350ºF.
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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.
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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.
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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.
Recipe Notes
Store leftover donuts in an airtight container. They should stay fresh for about 3 days.
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!
This post was originally published in November 2013.
Chloe Coscarelli has a chocolate-chocolate glazed donut in one of her books and a plain-chocolate glazed donut in her other book (can’t remember which is which). I double the chocolate glaze because I want good coverage. Honestly, the plain-chocolate glazed ones are even better than the chocolate-chocolate! For the plain I use freshly grated nutmeg (packed) and they taste just like those tiny chocolate glazed donuts you find at the convenience store…only not fake. and, bonus: they actually taste much better if you make them a day ahead!
I love pumpkin donuts!!
I love pumpkin everything!
OMG. So if I got a donut pan, for sure the diet would be off. But now I have to have one!! These look amazing, Kelly…post your new donut creations as they come out of your kitchen!
yumm! i have yet to see any of these in portland :( i need my fix! i think it’s time i get a donut pan! and spelt flour.
I have a few cans of pumpkin puree at home just waiting to be turned in to these donuts. They sound delicious Kelly! And I’m sure I won’t be able to eat just one : )