Baked Vegan Pumpkin Spice Donuts
Baked Vegan Pumpkin Spice Donuts
Get ready for a taste of fall with our Baked Vegan Pumpkin Spice Donuts recipe! These delectable treats are a celebration of the cozy flavors of the season, with a vegan twist that makes them perfect for everyone to enjoy. Indulge in the warm, spiced goodness of pumpkin in every delightful bite. Completely Vegan + Gluten-free version.
Why Baked Vegan Pumpkin Spice Donuts Are The PERFECT Fall Treat!
Y'all this Baked Vegan Pumpkin Spice Donuts recipe is the embodiment of the perfect fall treat for so many reasons. First and foremost, they're a nod to the season we all adore, with each bite bursting with the rich, cozy flavors of pumpkin and those aromatic, comforting spices. For someone like me, who is a little pumpkin-obsessed (and let's be honest, who isn't?), these donuts are pure happiness.
And, speaking of savoring all the pumpkin goodness, you absolutely have to try my Homemade Pumpkin Chai Cinnamon Rolls, Vegan Pumpkin Pecan Sticky Buns and The Best Vegan Pumpkin Bread. They're like a warm hug from fall itself. And if you're feeling the donut vibe, be sure to check out my Baked Vegan Apple Cider Donuts, serving up all the cozy flavors of the season.
What I absolutely love about this pumpkin donut recipe is how effortless it is to prepare. The fact that they're baked, which makes them a healthier choice, and their speedy turnaround time is a definite bonus. Plus, they're incredibly versatile, catering to dairy-free, vegan + gluten-free option, AND can be enjoyed at any time of day, be it breakfast, brunch, or dessert. Truly a win in my opinion.
Jump to:
- Why Baked Vegan Pumpkin Spice Donuts Are The PERFECT Fall Treat!
- How To Make Baked Vegan Pumpkin Spice Donuts
- Ingredients
- How To Make Your Own Pumpkin Spice
- Donut vs. Doughnut
- Baked vs Fried Doughnuts?
- Equipment Needed for Vegan Donuts
- Why You Will LOVE Baked Vegan Pumpkin Spice Donuts
- Cake Flour vs. All-Purpose Flour.
- How to Make Your Own Homemade Cake Flour
- Can I Use Other Types of Milk?
- How to Make Your Own Pumpkin Puree
- Perfect Occasions For Baked Vegan Pumpkin Donuts
- Baked Vegan Pumpkin Spice Donuts Q + A's
- More Vegan Fall Dessert Recipes to Try Next!
- MADE OUR RECIPE(S)?
- Baked Vegan Pumpkin Spice Donuts
How To Make Baked Vegan Pumpkin Spice Donuts
While homemade donuts might sound like a project recipe, they actually come together quite easily. To make these sweet treats, you'll combine the dry ingredients in one bowl. In a separate bowl, combine the wet ingredients. Then combine the two and pipe the batter into a donut pan. Bake them up until golden and fully set. Then you just have to coat them in sugar-spice mixture. That's it!
Ingredients
PUMPKIN DONUTS:
- Organic all-purpose flour: Adds structure and texture.
- Organic cane sugar: Sweetens the donuts.
- Organic pumpkin puree: Infuses that classic pumpkin flavor. (NOT Pie filling!; See POST for homemade option)
- Baking powder and baking soda: Work their magic for a perfect rise.
- Ground cinnamon, nutmeg, ginger, cloves, and allspice: The dream team of pumpkin spice for flavor. See my Homemade Pumpkin Spice Seasoning!
- Sea salt: Elevates the overall taste.
- Almond milk: Bestows a moist, tender crumb. Try my homemade almond milk recipe!
- Apple cider vinegar: Activates the leavening agents.
- Vegetable oil: Infuses moisture and richness.
- Vanilla extract: Boosts the vanilla flavor profile!
PUMPKIN SPICE-SUGAR COATING:
- Organic cane sugar: Provides that sweet coating.
- Pumpkin spice: Infuses the coating with warm, spicy notes. Store-bought or homemade!
- Vegan butter: Ensures the coating adheres to the donuts deliciously.
How To Make Your Own Pumpkin Spice
Again, if you prefer to purchase a store-bought blend, I love using McCormick Spice's version of this for quality. However, making your own blend is super easy and only requires a handful of spices. Plus, you can store any leftover spice mix in an air-tight container or jar, which stays fresh like many other spices for up to 6 months at room temperature. You'll need the following:
PUMPKIN SPICE BLEND
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- ¼ teaspoon ground cloves.
Donut vs. Doughnut
Donut vs. doughnut - It's the spelling dilemma that has perplexed people for ages. Some say "donut" is easier to spell and faster to say, while others argue "doughnut" is the more proper and sophisticated way to spell it.
Baked vs Fried Doughnuts?
In case you are new to making your own doughnuts or you just didn't really understand the full difference between the two---I wanted to break down the real distinction between a baked doughnut or donut and a fried one. Granted, both types taste absolutely amazing; however, once you've tried both, you'll notice the difference while eating.
Baked Doughnuts: These types of fluffy doughnuts are generally whipped together in a bowl (generally without yeast) and are lighter in texture. They can also be "cakey" depending on the ingredients used.
Fried Doughnuts: These types of fluffy doughnuts are generally denser in texture and have a bit of a crunchiness (on the outside) from being deep-fried. They typically have a sweeter flavor and richer texture.
Equipment Needed for Vegan Donuts
The only unique piece of equipment you need to make homemade donuts is a donut pan. If you're a donut fan, I highly recommend adding one to your kitchen toolbox. You'll never have to go out for donuts again, and you can always customize the ingredients, flavors, and decorations of your breakfast pastries!
The easiest way to fill a donut pan without a major mess is to pipe the batter into the rings. You don't need a special pastry bag, however. A simple gallon-sized Ziplock bag will do the trick. Simply fill the bag with your batter (work in batches to avoid over-filling the bag), then snip off one corner. Aim for a ¾-inch hole to pipe the batter cleanly into the donut rings in the pan.
The last piece of equipment you'll need is a wire cooling rack. Ensure your donuts are fully cooled before glazing them. Waiting for these treats to cool is the hardest part of the whole recipe! Then you can use stay fresh containers to store them in for a longer fresh time.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with these Baked Vegan Pumpkin Donuts. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
Why You Will LOVE Baked Vegan Pumpkin Spice Donuts
- Better for you--Baked, not fried, for healthiness.
- Pure pumpkin bliss-- They're an absolute burst of pumpkin joy!
- Everyone's invited--These donuts are incredibly accommodating, whether you're dairy-free, vegan, or need a gluten-free option.
- Quick + EASY -- You won't believe how quickly these scrumptious donuts come together – perfect for satisfying pumpkin cravings in a jiffy!
- Anytime, anywhere-- Whether it's breakfast, brunch, or dessert, these donuts are the chameleons of deliciousness.
- Irresistibly sweet-- The pumpkin spice-sugar coating takes them from "Yum!" to "YUM!" – it's the cherry on top.
Cake Flour vs. All-Purpose Flour.
When it comes to the main ingredient of this entire vegan donut recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes or other baked goods as well.
How to Make Your Own Homemade Cake Flour
If you're in a pinch and you don't have any cake flour on hand, and you only have all-purpose flour---no worries! You can still achieve that extra fluffiness that cake flour would by simply adding 1 teaspoon of arrowroot or starch to your flour before whisking.
Can I Use Other Types of Milk?
Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.
How to Make Your Own Pumpkin Puree
If you're thinking about making your own pumpkin puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
- Step 1: Cut your pumpkins in half and scoop out the seeds. Be sure to save the seeds for another time because you can definitely use those!
- Step 2: Feel free to cube the pumpkins into medium-large chunks and then place them unto a baking sheet lined with parchment paper. NOTE: ensure that the skin of pumpkin are peeled off at this point.
- Step 3: Always season your pumpkin pieces (pinch of salt and cinnamon in this case for the recipe) and lightly grease with olive oil until coated.
- Step 4: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until the edges are golden and they become super tender once tested with a fork or knife.
- Step 5: Using a food processor or blender, puree your pumpkin along with water or veggie stock, until smooth. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.
Perfect Occasions For Baked Vegan Pumpkin Donuts
These events are a great excuse to eat these plant-based donuts!
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Holiday Gatherings
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for a donut, right? Bake away for a little weekday pep-up!
Baked Vegan Pumpkin Spice Donuts Q + A's
Yes! To make these donuts GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
Yes. Absolutely. If you don't have a donut tin, you can make this recipe as muffins. Instead, they will be just as delicious! But if you love donuts as much as I do, I recommend investing in a donut tin ASAP.
Store leftover donuts in an airtight container in the fridge for up to three days. You can warm a donut slightly in the microwave in 20-second increments if you like.
Another option is to freeze your donuts in their own boxes to prevent their delicious glazing from touching each other and becoming a messy frozen disaster. Thaw at room temp the day before or heat them in the microwave once defrosted.
Of course! For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the sugar coating just before serving.
If you choose to opt out of cane sugar, you can always substitute with coconut sugar, Agave, or pure maple syrup instead. For liquid sweeteners, just adjust the amount of milk you use by reducing the amount to ¼ cup to start, slowly adding up to ½ cup.
Not at all! You can easily mix together the ingredients in a bowl with a spatula or wooden spoon. So easy!
More Vegan Fall Dessert Recipes to Try Next!
If you love this Baked Vegan Pumpkin Spice Donuts recipe, you'll love my other Fall treats!
- Apple Cinnamon Olive Oil Cake
- Vegan Pumpkin Pecan Sticky Buns
- Vegan Cinnamon Crunch Banana Bread
- Vegan Apple Oatmeal Sheet Cake
- Vegan Chai Ginger Bread
- Best Vegan Sweet Potato Pie
- Vegan Pumpkin Pie
MADE OUR RECIPE(S)?
If you tried this Baked Vegan Pumpkin Spice Donuts recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Baked Vegan Pumpkin Spice Donuts
Ingredients
PUMPKIN DONUTS:
- 1 ½ cusp organic all-purpose flour
- ½ cup organic cane sugar
- ¾ cup organic pumpkin puree (NOT Pie filling!; See POST for homemade option)
- 1 ½ tsps baking powder
- ¼ teaspoon baking soda
- 1 teaspoon Homemade pumpkin spice blend
- ⅛ teaspoon sea salt
- ⅓-1/2 cup Almond milk (You can use your fave plant-based milk)
- 1 teaspoon apple cider vinegar
- 3 Tbsps vegetable oil, organic
- 1 teaspoon vanilla extract
PUMPKIN SPICE-SUGAR COATING:
- 1 cup organic cane sugar
- 1 tablespoon pumpkin spice, store-bought or homemade
- 4-5 Tbsps vegan butter, melted
Instructions
TO CREATE THE 'BUTTERMILK":
- In a bowl or measuring cup, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 5-6 minutes until "activated" and the milk thickens a bit. This creates the "buttermilk".
TO MAKE THE PUMPKIN DONUTS:
- Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
- In a separate bowl, add the flour, baking powder, baking soda, sugar, pumpkin spice blend, and sea salt. Finally, stir in the 'buttermilk' (start with ⅓ cup and work your way to the entire ½ cup as needed), pumpkin puree, vanilla, and oil, until combined and batter is thick and smooth, about 1-2 minutes.
- Spoon the batter into a piping bag and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
- Bake for 10-13 minutes or until toothpick inserted into donuts comes out clean.
- Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.
TO MAKE THE PUMPKIN SPICE-SUGAR COATING:
- Whisk together the sugar and pumpkin spice in a bowl until combined. In a separate bowl, add the melted butter.
- Once fully cooled, dip (or lightly brush) each side of the donut into the melted butter and then dip each side into the sugar-spice coating mixture, ensuring that you fully coat the edges as well. Then set the coated donut onto a cooling rack to 'set'. Repeat until all donuts are coated.
- Serve donuts for breakfast/brunch with your favorite cup of coffee or tea or as dessert or a nice sweet snack!
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
- FREEZE (LONGER STORAGE): For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the sugar coating just before serving.
- SERVING SIZE: This recipe makes 6 standard sized donuts or 12 mini sized donuts.
- GLUTEN-FREE VERSION: To make these donuts GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
- SWEETENER: If you choose to opt out of cane sugar, you can always substitute with coconut sugar, Agave, or pure maple syrup instead. For liquid sweeteners, just adjust the amount of milk you use by reducing the amount to ¼ cup to start, slowly adding up to ½ cup.
- FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour.
- OIL: Instead of vegetable oil, you can use melted coconut oil or melted vegan butter, if preferred.
- PUMPKIN SPICE BLEND: 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, + ¼ teaspoon ground cloves.
Nutrition
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