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.
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 buttery spread, pumpkin, water, vanilla, and vinegar in a large bowl. Add the dry ingredients and mix together. 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 in a 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.