Vegan Pumpkin Spice Doughnuts

These Vegan Pumpkin Donuts are soft, spiced, and completely irresistible. Coated in a fragrant cinnamon sugar topping, they offer all the cozy flavors of fall in a perfectly baked, plant-based treat. With a tender crumb and no frying involved, these donuts come together quickly and are ideal for breakfast, dessert, or any time you need a sweet seasonal bite.

Why You’ll Love This Recipe

These donuts are everything you love about pumpkin desserts: warm spices, rich pumpkin flavor, and a soft, fluffy texture—all without dairy, eggs, or frying oil. They’re naturally nut-free (with an option for almond flour), and you can even make them gluten-free or yeast-free with a few easy swaps. The cinnamon sugar coating adds just the right amount of sweetness and crunch, making each bite absolutely addictive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients:
½ cup non-dairy milk (such as almond or soy)
⅓ cup pumpkin puree
4 tablespoons sugar
1 teaspoon active yeast
2 tablespoons safflower or refined coconut oil
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
A generous pinch of nutmeg

Dry Ingredients:
¾ cup unbleached all-purpose flour (plus 1–2 tablespoons more, as needed)
2 tablespoons almond flour (or 1 tablespoon more all-purpose flour)
1 teaspoon baking powder
¼ teaspoon salt

Cinnamon Sugar Coating:
1 teaspoon ground cinnamon
4 tablespoons cane sugar or granulated sugar

Directions

1. Grease your donut pan and set aside.

2. Warm the non-dairy milk until hot. In a mixing bowl, combine the milk with pumpkin puree, sugar, oil, vanilla, pumpkin pie spice, and nutmeg. Stir until well blended.

3. Add the yeast and stir again to combine.

4. In a separate bowl, whisk together ¾ cup flour, almond flour, baking powder, and salt.

5. Add the dry ingredients to the wet mixture and stir until just combined. Add 1–2 tablespoons more flour if the batter is too runny. Let the mixture rest for 10–15 minutes to activate the yeast.

6. Spoon or pipe the batter into the greased donut pan, filling each cavity about ¾ full. Let the batter rise in the pan for another 10 minutes.

7. Meanwhile, preheat the oven to 350°F (175°C).

8. Bake the donuts for 11–12 minutes, or until they spring back lightly when touched.

9. Let the donuts cool in the pan for 5 minutes, then carefully remove.

10. In a small ziplock bag or bowl, mix cinnamon and sugar. While the donuts are still warm, toss them in the mixture to coat. If needed, lightly brush the donuts with oil to help the topping stick.

Servings and timing

Yield: 6 donuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Gluten-Free Option: Mix ¼ cup rice flour, 3 tablespoons potato starch, and ½ cup almond flour. Use ¾ cup of this blend in place of the flour mixture.

• Yeast-Free Version: Omit yeast. Use 2 teaspoons baking powder and add 1 teaspoon apple cider vinegar to the wet ingredients.

• Extra Topping: For a thicker cinnamon sugar coating, brush the donuts with a bit of oil before dipping.

• No Donut Pan? Use a muffin pan instead, filling each cavity halfway to maintain the right texture.

• Spice Boost: Add a dash of clove or cardamom for a deeper spice profile.

Storage/Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, microwave for 10–15 seconds or warm in a low oven until just heated through. If needed, recoat with cinnamon sugar after warming.

FAQs

Can I make these donuts without yeast?

Yes! Use 2 teaspoons of baking powder instead of yeast and add 1 teaspoon of apple cider vinegar to the wet ingredients.

Are these donuts baked or fried?

These donuts are baked, which makes them lighter and easier to prepare than traditional fried donuts.

Can I use another type of flour?

Yes. You can use a gluten-free flour blend or experiment with spelt or whole wheat pastry flour, but results may vary slightly in texture.

How do I keep the cinnamon sugar topping from falling off?

Make sure to coat the donuts while they’re still warm. If needed, lightly brush the surface with oil to help the sugar stick.

Can I make these donuts nut-free?

Yes, replace the almond flour with an equal amount of all-purpose flour.

What’s the best way to fill the donut pan?

Use a spoon or pour the batter into a ziplock bag, snip the corner, and pipe it into the cavities for cleaner, easier filling.

Can I make these donuts gluten-free?

Yes! Use the suggested gluten-free mix in the recipe notes: rice flour, potato starch, and almond flour.

Can I substitute the oil?

You can use melted coconut oil, avocado oil, or even unsweetened applesauce for an oil-free version (though texture may be slightly different).

Do I need to let the batter rise?

Yes, for the best texture. Let it sit for 10–15 minutes before baking, and another 10 minutes after filling the pan to allow a light rise.

Can I add chocolate chips?

Absolutely. Fold in a small handful of mini vegan chocolate chips before filling the pan.

Conclusion

These Vegan Pumpkin Donuts are a delicious, seasonal treat that checks all the boxes—easy, quick, flavorful, and comforting. The warm pumpkin spices and soft, moist texture make them irresistible, and the cinnamon sugar coating gives them that classic donut finish. Perfect for autumn mornings, gatherings, or anytime you need a little fall indulgence, these donuts are bound to become a plant-based favorite.