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Vegan Pumpkin Donuts
5 from 102 votes

Vegan Pumpkin Donuts

These Vegan Pumpkin Donuts combine pumpkin puree and warm spices with yeast for a fluffy texture. They are lightly sweetened and coated in cinnamon sugar for a moist, tender treat. Baked in a donut pan, they offer a homemade alternative to fried donuts while keeping a soft crumb with a subtle pumpkin flavor. These donuts suit a seasonal snack or breakfast for those seeking a plant-based option.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 187 kcal
Course: Dessert
Cuisine: Vegan

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 oil or refined coconut oil
  • 1 tsp vanilla extract (1/2 to 1 tsp to flavor preference)
  • 1 tsp pumpkin pie spice
  • nutmeg a generous pinch
Dry:
  • 3/4 cup all-purpose flour + 1 to 2 tbsp more as needed, unbleached
  • 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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. Bake for 11 to 12 minutes. Cool for 5 minutes then remove from pan.
  5. 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. 

Notes

  • For gluten-free donuts, replace all-purpose flour with a mix of rice flour, potato starch, and almond flour, adjusting for batter thickness.
  • To make a yeast-free version, omit yeast, increase baking powder, and add apple cider vinegar to the wet ingredients for leavening.
  • Letting the batter rest both before and after filling the pan helps the yeast activate and create a lighter texture.
  • Use a donut pan greased well and consider covering with parchment lightly during baking for even cooking.
  • The cinnamon sugar coating sticks best when applied to warm donuts immediately after baking.

Nutrition Information

Calories 187kcal (9%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 0.2g (1%) Sodium 126mg (5%) Potassium 135mg (3%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 2120IU (42%) Vitamin C 0.6mg (1%) Calcium 78mg (8%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 187

% Daily Value*

Calories 187kcal 9%
Carbohydrates 30g 10%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 0.2g 1%
Sodium 126mg 5%
Potassium 135mg 3%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 2120IU 42%
Vitamin C 0.6mg 1%
Calcium 78mg 8%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.