Dairy-Free Pumpkin Donuts
Celebrate the cozy flavors of autumn with these Dairy-Free Pumpkin Donuts – a delightful treat that’s perfect for seasonal indulgence or everyday snacking. Made with real pumpkin puree and infused with warm spices like cinnamon, nutmeg, and ginger, these baked donuts are soft, moist, and full of comforting flavor. They’re completely dairy-free, thanks to the use of almond milk and melted coconut oil, making them a great option for those with dietary restrictions. Quick to prepare in just 15 minutes and baked to perfection in under 12 minutes, these donuts are ideal for busy mornings or festive gatherings. Customize them with a light glaze or a dusting of cinnamon sugar to add a sweet finishing touch. It’s the ultimate fall-inspired treat that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil, melted
- 0.25 cup Almond milk
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with a non-stick spray or coconut oil.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
In a separate medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
Stir the melted coconut oil and almond milk into the wet ingredients until everything is evenly combined.
Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Spoon the batter evenly into the prepared donut pan. Fill each donut cavity about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
Remove from the oven and allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once donuts are completely cool, you can glaze them with a simple glaze made of powdered sugar and almond milk or dust them with cinnamon sugar for extra flavor.
Enjoy your homemade dairy-free pumpkin donuts!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 184.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
