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4.91 from 11 votes

Vegan Pumpkin Donuts

These vegan pumpkin donuts are easy to make, fluffy, and baked not fried! You'll need less than 10 ingredients to make this cozy Fall snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Cuisine: American, Vegan
Servings: 12 donuts
Author: Anthea

Ingredients

Vegan Pumpkin Donuts

Option 1: Pumpkin spice sugar coating OR

  • ¾ cup (150g) granulated sugar, or coconut sugar for refined sugar free option
  • 1 tablespoon pumpkin pie spice, or only ground cinnamon for a cinnamon sugar coating

Option 2: Maple icing

Instructions

  • Preheat the oven to 180°C (350°F). Generously grease and lightly flour your donut pan. If you're using a silicone pan, place it on a sturdy baking tray.

To make the vegan pumpkin donuts:

  • Add all the dry ingredients to a medium-sized mixing bowl. Mix until there are no big lumps. Add all the wet ingredients and mix until just combined.
  • Use a spoon or piping bag with a large nozzle to divide the batter into the donut pan.
  • Bake the donuts for 18-20 minutes or until you can insert a toothpick into a donut and it comes out clean.
  • Allow the donuts to fully cool in the pan then carefully invert them onto a cooling rack or tray. The donuts are delicious by themselves however if you'd like to decorate them, proceed to the next few steps.

Option 1 - Pumpkin spice sugar coating:

  • Combine the sugar and pumpkin spice or cinnamon in a shallow bowl.
  • Dip the cooled donuts in the sugar coating (if the sugar doesn't stick, see note 4). Enjoy immediately.

Option 2 - Maple icing:

  • Add all ingredients to a small saucepan over medium heat. Melt and mix the icing until it is the consistency of runny nut butter. Add more milk to thin the icing or more powdered sugar to thicken it, keeping in mind the icing will thicken up a lot when it sets. (See note 6)
  • Dip the smooth side of each donut into the icing allowing the excess to drip off. Immediately sprinkle the pecans on top and allow the donuts to set at room temperature. When the frosting is dry to the touch, enjoy!

Serving the donuts:

  • The donuts are best enjoyed on the day of baking. If you'd like to serve them on another day, store them undecorated and decorate them before serving. As the donuts are baked and very moist, they will soak up the sugar coating or icing after a day.
  • The undecorated donuts can be stored in an airtight container at room temperature for a day, in the fridge for up to 3 days or in the freezer for up to 1 month.

Notes

  1. MEASURING FLOUR: Make sure you measure the flour accurately, otherwise your donuts will be dry. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the measuring cup to scoop flour out of your container as this will add too much flour to your donuts. Alternatively, use the grams measurements.
    GLUTEN-FREE OPTION: I haven't tested these donuts with gluten-free flour but readers have said that some of my other pumpkin cake recipes work well with King Arthur's measure for measure flour. 
  2. Brown or coconut sugar gives a better flavor to these donuts, though granulated sugar will still work.
  3. To make your own pumpkin spice, combine 1 ¾ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger and ¼ teaspoon ground cloves.
  4. If you don't have canned pumpkin puree, roast or boil some pumpkin until tender then blend the pumpkin until it's a thick and smooth puree.
  5. The donuts should be moist enough that the sugar instantly sticks to the donuts. If they don't, very lightly brush the donuts with melted butter or oil then dip them in the sugar.
6. I'd recommend making a thicker rather than thinner icing as baked donuts absorb a thinner icing much quicker (after a few hours).

Nutrition

Serving: 1plain donut | Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Sodium: 134mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2595IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!