Vegan Pumpkin Donuts
Delightfully soft, perfectly spiced, and entirely plant-based, these Vegan Pumpkin Donuts are autumn in dessert form. Made with wholesome ingredients like canned pumpkin puree, warm pumpkin pie spice, and a hint of ground cinnamon, these baked donuts are a healthier alternative to fried treats. The recipe comes together in just 30 minutes and features a warm cinnamon-sugar coating that adds the perfect finishing touch. Whether you’re hosting a cozy fall brunch or simply craving a seasonal treat, these easy-to-make pumpkin donuts will quickly become a favorite. Serve them warm for maximum flavor or pack them for a grab-and-go snack. Upgrade your baked goods repertoire with this irresistible vegan twist on a classic!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons pumpkin pie spice
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups canned pumpkin puree
- 0.5 cups brown sugar
- 0.5 cups plant-based milk
- 2 tablespoons vegetable oil
- 1 teaspoons pure vanilla extract
- 1 teaspoons apple cider vinegar
- 0.5 cups granulated sugar
- 1 teaspoons ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with a small amount of vegetable oil or non-stick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a separate bowl, mix the pumpkin puree, brown sugar, plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined, being careful not to overmix.
Spoon the batter into a piping bag or a large ziplock bag. Cut off the tip or corner of the bag to pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for about 12-15 minutes or until the donuts spring back when gently pressed.
While the donuts are baking, mix the granulated sugar and the additional ground cinnamon in a small bowl for the topping.
Allow the donuts to cool in the pan for about 5 minutes, then carefully remove them to a wire rack.
While still slightly warm, dip each donut into the cinnamon sugar mixture, coating all sides.
Let cool completely on the wire rack or serve warm for the best taste.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 176.8 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 411 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 708 mg | 15% | |
*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.
