Baked Vegan Pumpkin Donuts
These Baked Vegan Pumpkin Donuts are soft, fluffy, and full of pumpkin and warm fall spices. After baking, they’re brushed with melted plant based butter and coated in cinnamon sugar for an easy finishing touch.
How to Make Baked Vegan Pumpkin Donuts
Ingredients You’ll Need
Pumpkin Donuts
- ½ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup almond milk
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Cinnamon Sugar Coating
- 2 tablespoons plant based butter, melted
- ⅓ cup cane sugar
- 1 teaspoon cinnamon
Step-by-Step Guide
1. Preheat the Oven
Preheat your oven to 350°F and generously grease a donut pan.
2. Mix the Wet Ingredients
Add the brown sugar, pumpkin puree, almond milk, and vegetable oil to a large mixing bowl. Whisk until everything is well combined.
3. Mix the Dry Ingredients
In a separate bowl, add the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Mix until evenly combined.
4. Make the Donut Batter
Add the dry ingredients to the wet ingredients and mix until combined.
5. Fill the Donut Pan
Transfer the batter to a piping bag or zip-top bag. Cut off one corner and pipe the batter evenly into the well-greased donut pan.
6. Bake
Bake at 350°F for 15 minutes.
7. Cool
Remove the donuts from the oven and let them cool for 20 minutes before adding the cinnamon sugar coating.
8. Make the Cinnamon Sugar
Melt 2 tablespoons of plant based butter. In a separate bowl, combine the cane sugar and cinnamon and mix well.
9. Coat the Donuts
Brush the cooled donuts with the melted plant based butter, then coat them in the cinnamon sugar mixture.
Important Recipe Notes
- Use pumpkin puree, not pumpkin pie filling.
- Grease the donut pan well before adding the batter to make the baked donuts easier to remove.
- A piping bag or zip-top bag makes it much easier to evenly fill the donut cavities.
- Let the donuts cool for the full 20 minutes before coating them.
- Mix the cinnamon and cane sugar together before you start coating the donuts so the cinnamon is evenly distributed.
- Brush the donuts with melted plant based butter before adding the cinnamon sugar so the coating sticks.
Equipment
Ingredients
Pumpkin Donuts
- ½ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup almond milk
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Cinnamon Sugar Coating
- 2 tablespoons plant based butter melted
- ⅓ cup cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F and generously grease a donut pan.
- Add the brown sugar, pumpkin puree, almond milk, and vegetable oil to a mixing bowl. Whisk until combined.
- In a separate bowl, mix together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Transfer the batter to a piping bag or zip-top bag and pipe it into the prepared donut pan.
- Bake at 350°F for 15 minutes.
- Let the donuts cool for 20 minutes.
- Melt the plant based butter.
- In a separate bowl, combine the cane sugar and cinnamon.
- Brush the cooled donuts with melted plant based butter, then coat them in the cinnamon sugar mixture.
Notes
- Use pumpkin puree rather than pumpkin pie filling.
- Grease the donut pan well before piping in the batter.
- Let the donuts cool for 20 minutes before adding the coating.
- Brush with melted plant based butter to help the cinnamon sugar stick.
