We make these donuts all the time!

We even bake them to take with us to the cider mill.


For the donuts: – 1 cup 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 – 3 Tablespoons pumpkin puree – ½ teaspoon vanilla extract – ½ teaspoon apple cider vinegar – ½ cup water For the cinnamon sugar topping: – 2 Tablespoons organic cane sugar – 1 teaspoon  cinnamon

Whisk the dry ingredients together in a bowl, then add the canned pumpkin, vegan buttery spread, water, vanilla, and vinegar.


Grease the donut pan and carefully spoon the batter inside. Smooth it out with the back of a spoon. 


Bake the donuts at 350 degrees for about 12 minutes. Allow them to cool somewhat, then turn the pan over and tap it to release the donuts.


Pour the cinnamon sugar into a small bowl. Dip each donut into the cinnamon sugar to coat. 


These donuts are the perfect fall dessert!

Find more delicious dairy free and vegan recipes at: