Irresistibly Soft Vegan Baked Pumpkin Donuts Recipe
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.
- 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
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
- Preheat oven: Heat oven to 350°F (175°C) and lightly grease a donut pan with oil or non-stick spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
