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Vegan Pumpkin Spice Doughnuts

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These Vegan Pumpkin Donuts are soft, fluffy, and warmly spiced, coated in fragrant cinnamon sugar. Baked—not fried—and completely plant-based, they’re a quick and irresistible fall treat perfect for breakfast, dessert, or snacking.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 donuts
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

½ cup non-dairy milk (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

Generous pinch of nutmeg

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

Instructions

  1. Grease your donut pan and set aside.
  2. Warm the non-dairy milk until hot. In a bowl, combine milk with pumpkin puree, sugar, oil, vanilla, pumpkin pie spice, and nutmeg. Stir well.
  3. Add the yeast and stir to combine.
  4. In a separate bowl, whisk together flour, almond flour, baking powder, and salt.
  5. Combine the dry ingredients with the wet mixture. Stir until just combined. Add more flour if batter is too runny. Let rest 10–15 minutes.
  6. Spoon or pipe the batter into the greased donut pan, filling each cavity about ¾ full. Let rise in the pan for another 10 minutes.
  7. Meanwhile, preheat oven to 350°F (175°C).
  8. Bake for 11–12 minutes, or until donuts spring back when lightly touched.
  9. Cool in the pan for 5 minutes, then remove carefully.
  10. Mix cinnamon and sugar in a small bowl or ziplock bag. While donuts are warm, toss in the mixture to coat. Lightly brush with oil first if needed for the sugar to stick.

Notes

  • Make them gluten-free with a mix of ¼ cup rice flour, 3 tbsp potato starch, and ½ cup almond flour.
  • To go yeast-free, use 2 tsp baking powder and 1 tsp apple cider vinegar in place of yeast.
  • Use a spoon or ziplock bag with the corner snipped to easily fill the donut pan.
  • For extra flavor, add a dash of clove or cardamom to the batter.
  • Add mini vegan chocolate chips for variety.
  • Replace almond flour with more all-purpose flour for a nut-free version.

Nutrition

Find it online: https://cheftinaskitchen.com/vegan-pumpkin-spice-doughnuts/