Irresistibly Soft Vegan Baked Pumpkin Donuts Recipe

Introduction

These Vegan Baked Pumpkin Donuts are fluffy, moist, and warmly spiced—perfect for fall mornings, brunches, or festive gatherings. Made with pumpkin puree and cozy spices, they offer a delicious dairy-free, egg-free treat baked to perfection.

Ingredients

• 1 3/4 cups (218g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (180ml) non-dairy milk (almond, soy, oat, etc.)
• 1 tablespoon apple cider vinegar
• 3/4 cup (180g) pumpkin puree
• 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) neutral oil (such as avocado or sunflower)
• 1 teaspoon vanilla extract
• Optional topping: 3 tablespoons sugar mixed with 1/2 teaspoon cinnamon
• Optional: maple glaze or vegan cream cheese glaze

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease your donut pan well to prevent sticking.
2. Step 2: In a small bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan buttermilk substitute.
3. Step 3: In a large mixing bowl, whisk together the flour, cornstarch, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. Step 4: In another bowl, mix pumpkin puree, brown sugar, oil, vanilla extract, and the vegan buttermilk until smooth.
5. Step 5: Pour the wet ingredients into the dry and gently stir until just combined. Avoid overmixing to keep the donuts light.
6. Step 6: Transfer the batter to a piping bag or a zip-top bag with the tip cut off, then fill each donut cavity about 3/4 full.
7. Step 7: Bake for 14 to 17 minutes, or until the donuts spring back when touched and a toothpick inserted comes out clean.
8. Step 8: Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack. For a sweet finish, brush lightly with oil and dip into cinnamon sugar coating or drizzle with glaze if desired.

Tips & Variations

• Use fresh pumpkin puree for the best texture and flavor.
• Don’t skip the apple cider vinegar—it activates the baking soda for a fluffy texture.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend containing xanthan gum.
• Add mini dairy-free chocolate chips or chopped nuts for extra texture.
• Try swapping neutral oil with applesauce for a lower-fat, oil-free alternative.

Storage

Store donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days or freeze individually wrapped for up to 2 months. Reheat gently in the microwave for 15 seconds or warm in the oven at 300°F (150°C) for 5 to 7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend with xanthan gum for the best texture and rise.

What if I don’t have a donut pan?

You can use a muffin tin instead; just increase the baking time to 18–20 minutes and check for doneness with a toothpick.

Irresistibly Soft Vegan Baked Pumpkin Donuts Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

These Irresistibly Soft Vegan Baked Pumpkin Donuts are a cozy fall treat perfect for breakfast, brunch, or festive gatherings. Made with pumpkin puree, warm spices, and a light cinnamon sugar coating, these donuts are moist, fluffy, and free of dairy and eggs. Baked instead of fried, they offer a healthier alternative without compromising on flavor, bringing the essence of fall into every bite.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 donuts 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: Vegan, Fall-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 cup (120g) all-purpose flour
• 1 ½ tsp pumpkin pie spice
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• ⅓ cup (70g) brown sugar or coconut sugar
• ⅓ cup (80ml) pumpkin puree
• ¼ cup (60ml) non-dairy milk (almond, soy, oat, etc.)
• 2 tbsp (30ml) neutral oil (avocado or sunflower oil recommended)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

Cinnamon Sugar Coating:

• 2 tbsp melted vegan butter (for brushing)
• ¼ cup (50g) granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat oven: Heat oven to 350°F (175°C) and lightly grease a donut pan with oil or non-stick spray to prevent sticking.
2. Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, brown sugar (or coconut sugar), neutral oil, non-dairy milk, vanilla extract, and apple cider vinegar until the mixture is smooth and well combined.
3. Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly blended.
4. Make batter: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the donuts dense.
5. Fill pan: Transfer the batter into a piping bag or a large zip-top plastic bag with the tip cut off, then pipe the batter evenly into the greased donut pan molds, filling each about ¾ full.
6. Bake: Place the pan in the oven and bake for 14–16 minutes, or until a toothpick inserted in the donuts comes out clean and the tops spring back when lightly touched.
7. Cool donuts: Remove the pan from the oven and let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Coat: Brush the warm donuts with melted vegan butter, then dip or sprinkle with the cinnamon sugar mixture to coat evenly. Allow to set briefly before serving.

Notes

• Do not substitute pumpkin pie filling for pumpkin puree, as it contains added sugar and spices that affect texture and flavor.
• Apple cider vinegar is crucial as it reacts with baking soda to help the donuts rise and become fluffy.
• Avoid overmixing the batter to prevent dense, tough donuts.
• For a gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum as a substitute for all-purpose flour.
• If you don’t have a donut pan, a muffin tin can be used; increase baking time to 18–20 minutes.
• For an oil-free variation, replace the neutral oil with unsweetened applesauce.
• Store donuts in an airtight container at room temperature for up to 2 days, in the refrigerator up to 5 days, or freeze individually for up to 2 months.

Keywords: vegan pumpkin donuts, baked pumpkin donuts, fall baking, dairy free donuts, egg free donuts