These Baked Vegan Pumpkin Donuts are SUPER EASY to make in one bowl + done in under 30 minutes. Use all-purpose flour or make them gluten-free by using oat flour! No eggs! No oil! Perfect pumpkin treat for Halloween or Thanksgiving or any day of the year! π§‘
Tara’s Tips For Perfect Baked Vegan Pumpkin Donuts
- Baked donuts are not fried.Β They are never going to be a fried donut.Β Nor do they pretend to be.Β They are baked and wonderful.Β Therefore, they are dense + cake-like. The cinnamon sugar topping is pure perfection sprinkled on top. π
- These donuts are most delicious when fresh, but if you need to make them ahead of time, wait until ready to eat to apply the cinnamon sugar topping.Β Otherwise, the topping melts into the donut. Also, you can freeze or refrigerate the batter until ready to use.
- If you like, you can coat both sides of your donuts in the cinnamon sugar mixture. Simply double the ingredients and roll all sides of the donut in it.
- Donut pans are tricky to fill neatly.Β My advice is to pour the batter into a piping bag. If you don’t have a piping bag, use a large Ziploc bag and cut off the corner end and carefully pour your batter into the Ziploc bag. Use the piping bag or Ziploc bag to fill each donut compartment equally. I use the Ziploc bag method and it works perfectly.
- Oat flour or all-purpose flour? I use oat flour as I try to avoid refined flours as much as possible.Β Using the oat flour also makes this recipe gluten free.Β It creates a slightly denser donut, but I love them that way. Try both ways and see which one you love π
Love Pumpkin? π
Try my other pumpkin recipes: Pumpkin Veggie Burgers, Pumpkin Spice Nice Cream,Β Instant Pot Pumpkin Steel Cut Oatmeal,Β Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free),Β Pumpkin Quinoa Breakfast Bowl,Β Pumpkin Chia Seed Overnight Oats,Β Whole Wheat Pumpkin Banana Muffins.
Baked Vegan Pumpkin Donuts
This super easy recipe for Baked Vegan Pumpkin Donuts is made eggless in under 30 minutes + can be made gluten free!
Ingredients
- For The Donuts:
- 1ΒΌ cups oat flour or all-purpose flour
- Β½ cup turbinado sugar (sub brown sugar)
- 1 teaspoon pumpkin pie spice + 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 cup vegan butter (I use Miyokos)
- ΒΌ cup pumpkin puree
- ΒΎ cup oat milk (or other unsweetened plant-based milk)
- For The Topping:
- 2 tbsp melted vegan butter
- 2 tbsp sugar of choice
- 1 tbsp cinnamon
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Grease donut pan with oil spray or melted vegan butter.
- Step 3 Combine flour, sugar, pumpkin pie spice, cinnamon, and baking powder in a bowl + stir.
- Step 4 Add in melted butter, plant-based milk, and pumpkin puree + gently stir again until all ingredients fully combined. Careful not to over-mix.
- Step 5 Pour the batter into a piping bag. If you donβt have a piping bag, use a large Ziploc bag and cut off the corner end and carefully pour your batter into the Ziploc bag. Use the piping bag or Ziploc bag to fill each donut compartment equally. The batter will be thick.
- Step 6 Bake for 12 minutes or until the donuts are slightly golden on the edges.
- Step 7 While donuts are baking, prepare the topping by melting the butter. In a separate bowl, combine the sugar + cinnamon.
- Step 8 When the donuts are done baking, carefully remove from the oven.
- Step 9 Once cool enough to handle, dip the top of each donut in the melted butter and then the cinnamon sugar mixture. Repeat to taste (can do top + bottom or just the top).
- Step 10 Donuts are best eaten on the same day made. Refrigerate any leftovers but the cinnamon sugar topping will melt into the donut. Heat in microwave for 20 seconds when ready to enjoy leftovers + apply additional cinnamon sugar topping (to taste).
β€Did you make these Baked Vegan Pumpkin Donuts? Love them? Leave a rating + a comment below!
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