Vegan Pumpkin Spice Donuts

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Vegan Pumpkin Spice Donuts are a sweet breakfast treat made for fall! These soft, fluffy donuts are filled with pumpkin and pumpkin spice flavor without all the dairy and egg. They’re perfect for breakfast with a cup of hot coffee.

Today’s Pantry Essential: Pumpkin Puree

I can’t tell you how many cans of pumpkin puree have molded in my refrigerator because only half the can was used. Finally, I have a recipe that doesn’t require eggs or milk (hello money saver!) and can use the rest of the pumpkin puree in the can.

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What’s to love about Vegan Pumpkin Donuts

One of my favorite things about fall is all the scents that fill the air. Fall recipes have yummy flavors like pumpkin, cinnamon, apples, and cloves. When those smells start wafting out of the kitchen, you know fall is here.

These vegan pumpkin donuts are soft and fluffy and they’re topped with a simple yet delicious glaze that can be whipped up in just minutes. This recipe is perfect for a fun fall breakfast or for bringing to a bake sale!

Ingredients Needed

bite taken out of a fluffy vegan pumpkin donut

Exact measurements can be found in the printable recipe card below.

Baking essentials: flour, baking soda, and salt.
Pumpkin Spice: If you don’t have pumpkin spice you can substitute cinnamon, ginger, nutmeg, allspice, and cloves.
Oat Milk: If you’re not concerned about your recipe being vegan, you can substitute any kind of milk.
Sugar: Granulated and powdered sugar.
Pumpkin Puree: This recipe requires just 1/4 cup of pumpkin, making it perfect for using up the last of a can.
Coconut Oil: You can also use vegetable oil.
Vanilla Extract: This will add flavoring to the donuts and the glaze
White Vinegar: You can also use apple cider vinegar. This is a key ingredient to making these vegan donuts have lift.

Recipe Variations

Substitute the pumpkin puree for mashed sweet potatoes, butternut squash, acorn squash, or carrot puree.
If you have a mini donut pan, use this same recipe to make mini donuts! Be sure to cut the cook time down to 6-7 minutes.

Make Your Own Spice Blends

Spice blends can be made out of spices you already have. Save money by making your own and storing them in an airtight container. To make pumpkin pie spice, combine 3 Tablespoons of cinnamon, 2 teaspoons of ginger, 2 tsp nutmeg, 1 1/2 tsp allspice and 1 1/2 tsp ground cloves.

Instructions

This is an overview of the instructions. For complete directions, scroll down to the bottom.

Preheat the oven to 350F.
In a large bowl mix the flour, pumpkin spice, baking soda, and salt.
Add the remaining ingredients to the bowl and mix well.
Spray donut molds with non-stick spray (this is a must!) and divide the batter evenly. Bake for 10-11 minutes.
Allow to cool slightly in the pan before turning over onto a cooling rack.
Whisk together icing ingredients in a small bowl. Spread on the donuts and allow a few minutes to set.

How to store and love your leftovers

Refrigerate: Donuts are best enjoyed fresh, but if you have leftovers you can refrigerate them in an airtight container for up to 1 week. Store them in a single layer to keep them from sticking together. If unglazed, they can be stacked.
Freeze: Freeze these donuts without the glaze in a single layer on a lined sheet pan, then transfer to a freezer safe bag. They can be frozen for 2-3 months!
Reheat: Thaw in the refrigerator overnight and warm them gently in the microwave. Top with the glaze when you’re ready to eat.

Make extra glaze to top sweet breads and pound cake.

FAQ’s

Do baked donuts taste the same as fried?

They won’t taste exactly the same, but they are delicious as is. Plus, you get to save calories by not deep frying and the clean-up is easier, too!

Are old fashioned donuts baked or fried?

Traditionally, donuts are fried. Baked donuts don’t typically use yeast. However, there are so many variations these days of donuts that you look hard enough on the internet and you’ll find donuts to fit your mold.

What other toppings can you put on donuts?

These vegan pumpkin donuts would be great topped with cinnamon sugar (just dip them in a little coconut oil or melted vegan butter first), shaken with powdered sugar, or topped with a chocolate glaze.

How to make munchkins?

This isn’t a drop batter nor is it a cookie cutter batter. You would need a donut hole mold to make these into little, round bites.

Serve with

Hot coffee
Mini Frittatas
Fruit Salad
Yogurt

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Vegan Pumpkin Donuts

Soft, fluffy, filled with pumpkin and pumpkin spice flavor without all the dairy and egg. Perfect breakfast with a cup of hot coffee.

Katie Chase

Prep Time 10

Cook Time 11

Total Time 21

Equipment

large mixing bowl
whisk
PAM cooking spray
2 6-count donut pans
cooling rack
small bowl

Ingredients

Donuts

2 cups flour (0.22)
2 teaspoons pumpkin spice (0.37)
1 teaspoon baking soda (0.03)
1/4 teaspoon salt (0.02)
1 1/4 cup oat milk (0.60)
3/4 cup sugar (0.58)
1/4 cup pumpkin puree (0.20)
2 Tablespoons coconut oil (0.35) melted
1 Tablespoon white vinegar (0.02)
1 teaspoon vanilla extract (0.97)

Icing

1 cup powdered sugar (0.46)
1 teaspoon water (0.00) plus more as needed
1 teaspoon vanilla extract (0.97)

Instructions

Preheat the oven to 350F.
In a large bowl mix the flour, pumpkin spice, baking soda, and salt together with a whisk.
Add the remaining ingredients to the bowl and mix well. The batter should resemble thick pancake batter but smooth.
Spray donut molds with non-stick spray. Divide between 12 donuts molds. Bake for 10-11 minutes.
Allow to cool slightly in the pan before turning over onto a cooling rack.
Whisk together icing ingredients to the desired thickness. Spread with a spoon on the donuts. Allow a few minutes to set up and enjoy.