Vegan Pumpkin Donuts (Baked, Fried, or Air-Fried)
User Reviews
5.0
15 reviews
Excellent
Vegan Pumpkin Donuts (Baked, Fried, or Air-Fried)
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Warmly spiced vegan pumpkin donuts that are crisp on the outside and tender inside. Made with real pumpkin and fall spices, these donuts pair perfectly with a mug of something hot and lovely for a cozy autumn morning.
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Ingredients
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon apple cider vinegar
- ½ cup sugar
- ¾ cup brown sugar or coconut sugar
- ½ cup canola oil sunflower oil, or vegetable oil
- 1 teaspoon vanilla extract
If Baking Or Using a Donut Dropper
- ⅔ cup unsweetened plant-based milk
Dry Ingredients
- 2 cups all-purpose flour or gluten-free flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon allspice
If Air-Frying or Using a Donut Cutter
- ¾ cup all-purpose flour additional
Optional Cinnamon Sugar Coating
- ¾ cup sugar
- 1 tablespoon cinnamon
Optional Maple Glaze
- 2 cups powdered sugar
- ½ cup maple syrup
- ¼ teaspoon salt
Instructions
Mixing The Donut Batter (or dough if you are following the roll-and-cut method)
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin purée, apple cider vinegar, sugar, brown sugar, oil, and vanilla extract. If you are baking the donuts or using a donut dropper, add the plant-based milk to this mixture and stir until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, cardamom, and allspice. Gradually add the dry ingredients to the wet mixture, folding gently until a smooth batter forms. For the roll-and-cut method, mix only until a tacky dough forms.
Cooking Options
Roll-and-Cut Donuts (Fried):
- Transfer the dough onto a lightly floured surface. Roll it to roughly a ¾-inch (about 2 cm) thickness and cut out donut shapes with a donut cutter, re-rolling scraps as needed.
- Heat oil in a Dutch oven over medium heat (to approximately 350°F/175°C).
- Carefully lower the donuts into the hot oil, cooking them for 2-3 minutes on each side or until golden.
- Remove with a slotted spoon and transfer to a cooling rack suspended over a baking pan that’s lined with parchment paper for easy cleanup.
Roll-and-Cut Donuts (Air Fried):
- Follow the instructions for rolling and cutting.
- Preheat your air fryer to 350°F (175°C).
- Place donuts in a single layer in the basket and cook for 6-8 minutes, flipping halfway through, until they are golden and cooked through.
- Transfer to a cooling rack.
Baked Donuts (Donut Pan): Preheat the oven to 350°F (175°C). Lightly grease a donut pan.
- Spoon or pipe the batter into the pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes or until a toothpick inserted into a donut comes out clean. Let cool for 5 minutes in the pan.
- Transfer to a cooling rack suspended over a baking pan that’s lined with parchment paper for easy cleanup.
Drop Donuts (Using a Donut Dropper):
- Preheat oil in a Dutch oven over medium heat to 350°F (175°C), using a frying thermometer to make sure you have reached that temperature range.
- Fill the hopper of the donut dropper with batter and drop one or two initial donuts back into the batter bowl to make sure the batter is coming out evenly. (You can put those initial test drops back into the hopper).
- Carefully drop the batter into the oil in rounds, making sure not to overcrowd the pot.
- Fry each donut for 2-3 minutes on each side until golden. Remove with a slotted spoon and transfer to a cooling rack suspended over a baking pan that’s lined with parchment paper for easy cleanup.
Finishing Options
- Cinnamon Sugar Coating While donuts are still warm, place them into a large bowl with the sugar and cinnamon, and toss until fully coated.
- Maple Glaze In a medium bowl, whisk together powdered sugar, maple syrup, and salt until smooth. Dip the cooled donuts in the glaze, allowing any excess to drip off before returning them to a wire rack to set.
Equipments used:
Notes
- 👴 Old Mix DonaldAvoid overmixing the batter to keep donuts tender. Gently combine wet and dry ingredients just until they come together.
- 👴
- 🪈 Pipe DreamsPipe the batter into the donut pan for cleaner edges and easier release. Use a piping bag or make a quick piping cone with parchment paper.
- 🪈
- 🌡️ I want my ThermommyUse an oven thermometer to ensure accurate baking temps. If frying, a frying thermometer is key for even, perfectly cooked donuts every time.
- 🌡️
- 🥸 Fool-Proof StorageIf you are storing the donuts for later, let them cool fully before icing and store in an airtight container. Never refrigerate them—it makes donuts stiff and sorta terrible.
- 🥸
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
88g
(29%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Sodium
234mg
(10%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
63g
(126%)
Vitamin A
3209IU
(64%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 88g | 29% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 234mg | 10% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 3209IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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