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Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon sugar Donuts. Nut-free option. Gluten-free option
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One more before I head off to a small break. These easy Pumpkin donuts are quick to put together and bake up beautifully. Make the batter, get the family involved in squeezing it out into the doughnut pan. Bake, add toppings of choice. I use a simple cinnamon sugar topping. a pumpkin pie spiced glaze or Cream cheese glaze would work wonderfully as well. These Baked doughnuts taste like fried! Try them.
If you haven’t already, get my book (which is currently 46% off on amazon, and 30% in uk), pick up the bonus recipe bundle with new recipes + videos. Check out my Thanksgiving lists for Mains and Desserts that use easy everyday ingredients. Have a wonderful holiday!
More fall breakfast options
- 1 Bowl Pumpkin Bread SF
- Spiced Sweet Potato Doughnuts with Cinnamon sugar SF
- Pumpkin Cream Cheese Muffins
- 1 bowl Banana Apple Bread SF
- Gingerbread Cake SF
- Sweet Potato Crumb Cake. GF SF
Savory
- Broccolini White Bean Frittata. SF GF
- Lentil Frittata. GF SF
- Chickpea zuchhini friiters/pancakes SF GF
- Fluffy Chickpea flour Omelet. SF GF
- Sweet Potato Shakshuka GF
This elegant aging puffball has kept us on our toes this year. He is one smart bum and has opinions on many things. I am grateful that his cough has finally broken after 5 weeks and he is feeling his chirpy (and demanding) self again, loving long walks, waking us up early, expressing his opinion loud and clear. Keeping our fingers crossed that the cough and inflammation stay at bay. I am thankful for family, who supports us in so many ways whether some understand our choices or not. I am thankful to have this platform to share some fun creations, to have you all who visit, try them and leave wonderful notes. You are amazing!
If you haven’t already, check out this video of Cornelius the turkey. So much personality, so much attitude!, so many hugs. Please keep these intelligent birds off the table.
Vegan Pumpkin Donuts
Ingredients
Wet:
- 1/2 cup non dairy milk, such as almond or soy
- 1/3 cup pumpkin puree
- 4 tbsp sugar
- 1 tsp active yeast
- 2 tbsp safflower or refined coconut oil
- 1 tsp vanilla extract, (1/2 to 1 tsp to flavor preference)
- 1 tsp pumpkin pie spice
- a generous pinch of nutmeg
Dry:
- 3/4 cup unbleached all purpose flour, + 1 to 2 tbsp more as needed
- 2 tbsp almond flour , or use 1 tbsp more flour
- 1 tsp baking powder
- ¼ tsp salt
Cinnamon Sugar:
- 1 tsp cinnamon
- 4 tbsp cane sugar , or granulated sugar
Instructions
- Grease the donut pan. Warm the non dairy milk until hot. Mix with the rest of the ingredients except yeast and mix well until sugar is combined. Add the yeast and mix in.
- In a bowl, mix 3/4 cup flour and rest of the dry ingredients. Add the flour mix to the wet and mix in. Add a tbsp or so more flour if needed (if the mix is runny). Let the mixture sit for 10-15 minutes.
- Spoon into greased donut pan. You can also fill up a ziplock, cut one end and squeeze the batter into the pan. Let the pan sit for another 10 minutes for the batter to rise, Preheat the oven to 350 degrees F.
- Bake for 11 to 12 minutes. Cool for 5 minutes then remove from pan.
- Add cinnamon and sugar to a small ziplock bag and mix. Take the warm donuts, add to the ziplock, shake. Remove from the ziplock and serve. You can also use a bowl to make the cinnamon sugar topping, and dip the donuts in the bowl to coat. The warm donuts are moist enough so the topping should stick. If you'd like more topping, brush oil on the donuts before dipping.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I sub all-purpose gf flour? I don’t keep rice flour and my son is allergic to almond flour. Has anyone tried this?
i have not had good luck with rice based gf blends. You could use the gf blend + some nut flour such as cashew, macadamia etc.
I just made these. I used 1 tbsp coconut oil + 1 tbsp almond butter for the fats to add flavour. AMAZING can’t stop at just one. Thank you for the recipe 🙂
awesome!
Can I omit the oil, and if so do I need to add a replacement
Thanks
Would you mind being more specific regarding the non-dairy milk temperature than ‘heating until hot’? I usually (always) chicken out of yeast recipes but this one actually I think I can handle if I know what temp “hot” is!! Thanks!!
just hot to touch. It an be anywhere from 110 to 190 F. You’ll be mixing in pumpkin puree in the milk too which hopefully is close to room temperature, and then add the yeast. So the final mixture should be just mildly warm when you add the yeast and you are good. If your pumpkin puree is cold, then heat the milk to just about a boil.
Thank you!! That amount of detail was exactly what I needed. 🤗
I just made these in the gluten free version. Easy recipe to follow and donuts taste and look amazing!!!!!!!
I went out and bought a donut pan after seeing this recipe. My husband and I enjoyed delicious donuts years ago from an apple orchard that were sprinkled with cinnamon sugar. I’ve missed them. These donuts were fantastic! I enjoy vegan baking and this is one of the best things I’ve made. I followed the recipe almost exactly, just adding an extra pinch of pumpkin spice. Easy and delicious! Thanks for a great recipe 🙂
I can’t wait to make these! My son will love them. Wondering if I could add some vegan chocolate chips to the batter?
yes definitely!
They came out perfect! They were a bif hit; will definitely make them again.
Thank you for this wonderful recipe. 🙂
Great idea- I’m going to try that.
These look amazing! Did you use a medium donut pan to get 6?
its a regular donut pan for 6 donuts.
Still good without the cinnamon sugar?
yes
Really wish it would of said BROWN sugar in the wet ingredient list. So sad my donuts didn’t work because I used cane sugar. : (
hmm it should work with both. Brown sugar will add a very slight molassy flavor thats all. Can you explain what did not work?
I heated it up and mixed everything the way you stated. Let it sit for both of the time lengths and they turned out stiff. I made other stuff before and used regular sugar and had the same effect happen. I should of remembered and used brown sugar in the first place. Will have to try again!
that shouldnt happen. Theres so much pumpkin in these for the moisture that a bit here and there with other ingredients shouldnt dry them up. Maybe they got overbaked? Did the batter rise?