These easy vegan pumpkin donuts are soft, fluffy, and baked, not fried, with warm fall spices and chocolate chips in every bite. While they're still warm, they get dipped in margarine and rolled in cinnamon sugar, and they're ready in about 25 minutes.
If you love baked donuts, my Cinnamon Sugar Donut Muffins are another favorite, and my Clementine Cranberry Scones are a soft, flaky vegan treat for fall mornings.
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Every fall I come down with pumpkin fever, and these vegan pumpkin donuts are one of the first things I make for my family and friends. I've thought about sharing fried donuts, but I prefer baked: they're lighter and fluffier, and I don't feel guilty eating one (or two!).
They're completely dairy-free and egg-free, thanks to a flax egg and coconut oil, and you'd never guess they're vegan. Swap in your favorite 1:1 gluten-free flour and they're gluten-free too. I first shared this recipe back in 2018, and it's still one I come back to every pumpkin season.
Ingredient Notes
- Flour: Provides the structure in baked goods.
- Baking Powder: Acts as a leavening agent, helps to give the donuts their rise.
- Salt: Enhances the flavor of the other ingredients.
- Cinnamon, Nutmeg, Allspice, and Cloves: These spices add warmth and depth to the flavor, giving the donuts that classic fall taste.
- Coconut Oil: Used as a healthier alternative to butter or vegetable oil, gives moisture to the donuts.
- Brown Sugar: Adds sweetness and moisture to the donuts.
- Flax Egg: A vegan substitute for eggs, helps bind everything together.
- Vanilla Extract: Adds a hint of vanilla flavor.
- Canned Pumpkin: Provides the pumpkin flavor and moistness.
- Almond Milk: A dairy-free milk used to bring the batter to the right consistency.
- Dairy-Free Chocolate Chips: Adds a sweet, chocolatey touch to each bite.
- Margarine: Used for the coating, gives a buttery flavor.
- Sugar: Used in the coating for sweetness.
- Cinnamon: Used in the coating for additional flavor.
Variations/Substitutions:
- Gluten-Free: You can easily make this recipe gluten-free by substituting the regular flour with a gluten-free flour blend.
- Different Spices: Feel free to experiment with different spices such as cardamom or ginger for a unique flavor twist.
- Sweetener: If brown sugar isn't your preference, you can substitute it with coconut sugar or even a liquid sweetener like maple syrup. Adjust the quantity based on sweetness level.
- Milk: Any non-dairy milk like soy milk, oat milk, or coconut milk can be used in place of almond milk.
- Egg Substitute: If not vegan, you can use a regular egg instead of the flax egg.
How do you make Vegan Pumpkin Donuts?
1. Whisk together the dry ingredients and also the wet ingredients.
2. Stir the dry ingredients into the wet ingredients. Fold in chocolate chips.
3. Spoon batter (or use a pastry bag)into your prepped donut pan.
4. Bake donuts for 10-12 minutes.
5. Release donuts from pan and allow to cool on a rack.
6. Dip donuts into melted margarine and dip into cinnamon sugar.
7. You could mix this by hand or you could use a mixer.
Recipe Tips
- Don't overmix: Stop as soon as the flour disappears, or the donuts turn dense and chewy.
- Pipe, don't spoon: A piping bag or a zip-top bag with the corner snipped fills the pan neatly without covering the center post.
- Fill only ¾ full: Overfilled cups bake over the center and lose their hole; underfilled ones come out flat.
- Coat while warm: The cinnamon sugar sticks best while the donuts are still warm but cool enough to handle.
- Not vegan? Use a regular egg and butter. For a non-vegan pumpkin donut, try my Baked Pumpkin Spice Donuts.
Freezing and Storage Instructions:
Pumpkin donuts are best enjoyed fresh, but if you happen to have leftovers or make a large batch, they can be frozen for later enjoyment. Allow the donuts to cool completely, then place them in a freezer-safe bag or container.
They can be frozen for up to 2 months. To enjoy, defrost at room temperature or heat gently in the microwave. If stored at room temperature in an airtight container, these donuts should maintain their freshness for 2-3 days.
For longer storage, consider refrigerating them; they will stay fresh for up to a week. Always remember to store the donuts in a cool, dry place to prevent them from becoming stale or moldy.
Storage and Freezing
- Room temperature: Pumpkin donuts are best the day they're made. Store leftovers in an airtight container for 2-3 days.
- Freezing: Cool completely, then freeze in a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Serving Suggestions
I love these with a cup of coffee for an afternoon snack. For a fall brunch table, set them out with my Pumpkin Cranberry Scones and Sourdough Pumpkin Coffee Cake.
Some other pumpkin recipes to enjoy:
So many other pumpkin ideas on my blog. You know I have been a pumpkin fan for quite a while and have shared recipes like these:
- Baked Pumpkin Spice Donuts (not vegan)
- Pumpkin Challah Bread
- Pumpkin Swirl Brownies
- Pumpkin Bundt Cake with Salted Chocolate Caramel Sauce
- Easy Baked Pumpkin Spice Donuts (Dairy-Free)
Did you make this and love it? Please RATE THE RECIPE below:)
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Easy Vegan Pumpkin Donuts
Equipment
Ingredients
For Donuts:
- 1 ¾ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- â…› teaspoons ground cloves
- â…“ cup coconut oil melted
- ½ cup brown sugar
- 1 flax egg
- 1 ½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ½ cup almond milk (unsweetened) or your favorite dairy free milk
- dairy free chocolate chips
Instructions
- Preheat oven 350 F. Spray a donut pan with baking spray and set aside.
- In a large mixing bowl, stir together the flour, baking powder, salt and spices; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix oil, brown sugar, flax egg, vanilla, pumpkin and almond milk until combined.
- Slowly add in the dry ingredients and mix until combined. Fold in the chocolate chips.
- Stop ½ way in the process to scrape the sides of the bowl with a spatula and incorporate it well.
- Using a pastry bag, fill each donut cup with the batter. Fill almost to the top. *You could also use a large zipped lock back and snip a corner off the bottom.
- Bake 12-15 minutes, or until donuts spring back when gently pressed.
- Turn donuts out onto a wire rack and allow to cool for a few minutes.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Flax egg: 1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Nut-free: Use oat milk instead of almond milk.
- Storage: Airtight at room temperature for 2-3 days, or frozen up to 2 months.
Nutrition
FAQ'S
To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes until it thickens. It is very easy to make!
You could totally make these donuts in mini muffin tins, or even a regular muffin tin. Follow the recipe along with the dipping in the melted butter (I used margarine this time, as I made them vegan)and dip in the cinnamon sugar.
Yes, you can substitute coconut oil with vegetable oil or canola oil. Keep in mind that the type of oil can slightly affect the taste and texture of the donuts.
Yes, you can use fresh pumpkin. Make sure to puree it first to achieve the same consistency as canned pumpkin.
This recipe very delicious ,personally I like it.
This looks delicious! love a recipe that is simple and flavorful!