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5 from 3 votes

Vegan Pumpkin Chocolate Chip Donuts

Baked pumpkin chocolate chip donuts with a cinnamon sugar topping are an irresistible fall treat! These vegan donuts are a perfect afternoon snack or dessert.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, donut, pumpkin, vegan
Servings: 12
Author: Lora


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

For Coating:

  • 1/2 cup margarine melted (I use Earth Balance)
  • 2/3 cup sugar vegan
  • 1-2 tablespoons cinnamon more if you're a cinnamon lover


  • 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.