Baked Vegan Pumpkin Donuts with a cinnamon sugar topping are an irresistible fall treat! They also have delicious chocolate chips sprinkled inside. These vegan donuts are a perfect afternoon snack or dessert.
If you've been a reader of my blog for any amount of time, you know around this time of year I am usually getting into pumpkin fever. It would be only a matter of time until I made these pumpkin donuts for my loves and my friends.
Originally published October 25, 2018. It was time to update a little and share once again these amazing (VEGAN!!) donuts! Happy beginning of PUMPKIN season! These donuts are totally dairy free. Use your favorite gluten-free 1-1 flour to make them also gluten-free.
These donuts are the most perfect way to celebrate fall's cooler temperatures. For some of you it's actually very cold. For us, it's sort of cooler. I have been wanting to share fried donuts here, but honestly, I prefer baked. Baked donuts are so much lighter and just so fluffy. I don't feel so guilty afterward when I eat one (or two!).
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Why You Will Love these vegan baked donuts
- Easy to Make: With clear step-by-step instructions, these pumpkin donuts are a breeze to whip up, making them perfect for any baking level.
- Vegan-Friendly: These baked donuts are completely plant-based, making them a great choice for those following a vegan lifestyle or anyone looking to reduce their animal product intake.
- Delightful Flavor: The mix of pumpkin, spices, brown sugar, and chocolate chips creates a heavenly flavor profile that's hard to resist.
- Ideal for Fall: With pumpkin and warming spices, these donuts embody the essence of the fall season.
- Freezable: These chocolate chip donuts freeze well, so you can make a batch and have a delicious treat ready for later.
Ingredients and Their Purposes
- 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.
Expert Tips to make the best cinnamon sugar donuts
- Don't Overmix the Batter: Overmixing can lead to a dense and chewy donut. Mix just until you can't see dry flour.
- Properly Fill the Donut Pan: Filling the donut pan to the right level is crucial. If you fill too much, the batter will spill over, too little and your donuts will be flat. Aim for about 3/4 full.
- Check Doneness Correctly: To check if the donuts are done, gently press on the surface. If it springs back, they are done. Do not overbake them.
- Coat While Warm: For the perfect cinnamon-sugar coating, ensure to coat the donuts while they are still warm so the mixture sticks better.
- Storage: Store any leftover donuts in an airtight container to maintain freshness. They are best enjoyed within 2-3 days.
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.
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.
Not exactly, as pumpkin puree is just pumpkin puree. Pumpkin pie filling has additional sugar and also spices. Pumpkin pie filling is ready to make a pie. I'm not suggesting you use this for these donuts if that is all you have on hand. You have to suffer out your craving and wait until you get some pumpkin puree.
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.
The recipe calls for almond milk, but you can substitute it with oat milk or soy milk for a nut-free version.
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? Please RATE THE RECIPE below:)
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Easy Vegan Pumpkin Donuts
Equipment
Ingredients
For Donuts:
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup coconut oil melted
- 1/2 cup brown sugar
- 1 flax egg
- 1 1/2 teaspoon vanilla extract
- 3/4 cup canned pumpkin
- 1/2 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 1/2 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.
- While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted margarine, then coat in the cinnamon-sugar mixture. Serve immediately.
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
- Don't Overmix the Batter: Overmixing can lead to a dense and chewy donut. Mix just until you can't see dry flour.
- Properly Fill the Donut Pan: Filling the donut pan to the right level is crucial. If you fill too much, the batter will spill over, too little and your donuts will be flat. Aim for about 3/4 full.
- Check Doneness Correctly: To check if the donuts are done, gently press on the surface. If it springs back, they are done. Do not overbake them.
Linda says
This looks delicious! love a recipe that is simple and flavorful!
kitchenaryadviser says
This recipe very delicious ,personally I like it.