Fluffy baked vegan pumpkin donuts, dusted with a cinnamon sugar topping. These are lighter than the fried variety but just as delicious!
What is it about pumpkin and cinnamon baked goods that feels like a big, warm hug? So sweet and comforting, I just love these flavours!
And when they’re in cute mini donut form? Even better.
I was inspired to create these vegan baked pumpkin donuts after being contacted by (another) Aimee from Twigg Studios about a virtual pumpkin party, hosted by herself and Sara from Cake Over Steak.
How could I resist joining in?
At first, I made some chocolate chip pumpkin muffins which are so good but as I had some leftover pumpkin, I decided to experiment with these donuts and I’m so glad I did. One of my favourite bakes yet.
They are baked, not fried, making them slightly healthier but also super easy to make.
I then dipped them in some vegan butter (or oil) and dusted them with cinnamon sugar, made from coconut sugar and ground cinnamon.
You can also use brown sugar, which works equally well.
The result is a fluffy, moist, sweet and moreish donut that makes the most of these wonderful autumn flavours.
To see what others are making for this virtual pumpkin party, click here! So many drool-worthy recipes.
But back to these donuts. I’ve made a few batches now, one for The Little Plantation‘s prop swap and bake off event last week, where I got to meet some wonderful old and new blogging friends.
They seemed to go down well so I took that as a good sign I should share these on the blog.
In the batch I photographed, I used a slightly powdered coconut sugar but found I actually preferred the texture of the raw, granulated coconut sugar, which reminds me of classic sugar donuts.
It also helps them from going too sticky.
So I would recommend just plain coconut sugar or granulated brown sugar for the coating.
More Pumpkin Baking
Vegan Pumpkin Pancakes with Chocolate Chips
Vegan Chocolate Chip Pumpkin Muffins
Baked Vegan Pumpkin Donuts with Cinnamon Sugar
These vegan pumpkin donuts are baked, not fried and are so easy to make! They've been described a few times now as "the best donuts ever" and I have to agree.
Ingredients
- 200 g / 1 cup + 2 tbsp plain flour, (or white spelt flour)
- 1 tsp ground cinnamon
- 1 tsp mixed spice, or pumpkin pie spice mix
- 1 tsp baking powder
- ¼ tsp bicarbonate soda
- A pinch of salt
- 55 g / ¼ cup pumpkin puree
- 2 tbsp vegetable oil
- 100 ml / ⅓ cup + 1 tbsp dairy-free milk
- 80 ml / ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the glaze & cinnamon sugar
- 4 tbsp dairy-free butter
- Approx ½ cup coconut sugar, (you can use brown sugar instead, if you prefer)
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 180C / 350F and grease a mini donut tin with some oil.
- Stir all the dry ingredients together in a large bowl.
- In a separate, smaller bowl or jug, combine all the wet ingredients.
- Stir the wet into the dry and mix until smooth.
- For a neat donut shape, I like to transfer the batter into an icing bag with a large, round nozzle and pipe the donuts into the tray. However, you can also just use a spoon and your finger to smooth it down - it's a bit messy this way, though!
- Bake for 12-15 minutes until the tops are golden brown.
- Gently remove from the tins and leave to cool.
- Meanwhile, melt the butter in a saucepan and transfer to a small bowl.
- Make the cinnamon sugar by mixing the sugar and cinnamon together in a food processor.
- Dip each donut into the melted butter, drain off the excess, then dip in the sugar or sieve a generous amount of the sugar on top, for a neater look. Repeat on both sides.
- Serve and enjoy! Will keep for 2 days in an air-tight container at room temperature.
Nutrition Information
Yield 12 Serving Size gAmount Per Serving Calories 119Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 84mgCarbohydrates 16gFiber 1gSugar 14gProtein 0g
Tara says
I really had my doubts about this recipe. I was so wrong. These are so yummy! Better than any pumpkin muffin I have every had so light and fluffy. I didn’t have the donut tin so I just used muffin tin and it took about 15 minutes. I wanted it to be a little more low fat so I also decided to just put a cinnamon powder sugar frosting on them and it was yummy too.
Aimee says
I am so glad you enjoyed them! Thanks for your comment :)
Lini says
I forgot to add my rating so I’m commenting again! Literally best donuts of my life.
Lini says
Y’all. I have already made this recipe EIGHT TIMES (double batches too!) and they are INSANELY GOOD. Everyone has been raving about them and constantly asks me to make them again. You knocked this recipe out of the park!
Celine says
Amazing! Could this be gluten free? What mix of flour would you use?
Aimee says
Thanks Celine! Yes, I based this recipe off one of my cake recipes and another reader said she used Dove’s Farm gluten-free mix to make it before, with success. The flour blend is: Rice, Potato, Tapioca, Maize & Buckwheat. Let me know if you try it!
NINA says
Is there any way to do this without the donuts pan? I don’t have it but I want to make them soooo baaaad!
Aimee says
You can use the mixture to make cupcakes, muffins, madeleines, buns etc. Whatever tins you have to hand! In terms of making a donut shape without a donut tin, the mixture is too wet to hold it’s shape without one, unfortunately but like I say – they work well as muffins etc too :-) Let me know if you try them!
NINA says
Thank you so much for the reply. I will try it, and I will buy the donuts pan too, for sure. They not only seems delicious, they are so cute too!
Sus // roughmeasures.com says
Aimee these look just perfect! I can imagine the pumpkin working so well here, I think I need to try them STAT! Hurrah for pumpkin parties!
Aimee says
If only it was a real pumpkin party where we could all taste a bit of all the pumpkin recipes! Thanks Sus :-)
Erica says
These look lovely! Your photos are absolutely beautiful – so happy to have found your blog through this little pumpkin party!
Aimee says
Thank you Erica! So happy to find your blog too :-)
Daryl Jones says
Can I sub the spelt for other GF flours? For example sorghum flour?
Aimee says
I’ve never used sorghum flour but I based this recipe on this cake recipe I posted a while back and a reader did say that she had success making it with all purpose gluten-free flour mix. Spelt does contain gluten but a much smaller amount than regular wheat. Hope that helps :-)
Brandon @ Kitchen Konfidence says
Mmmm, these donuts look lovely! Would be perfect for a hot cup of apple cider. Happy Pumpkin Day :)!
Aimee says
Oh now you’re talking! That would be so perfect right about now :-) Thanks Brandon
Sharon says
These look so cute! I really need to get myself a doughnut pan. I’m missing out big time!
Stunning photos too. You’ve truly captured the spirit of this beautiful season <3
Aimee says
You know, I actually had this pan for about a year and only used it for the first time to make this recipe! So many times I’ve wanted to use but somehow never got round to it. But now, I can definitely see myself using it regularly… Thanks Sharon <3
Natalie | Feasting on Fruit says
Another Monday, another beautiful new set of Aimee photos for me to freak out over and stare at for way too long! :D These sound, look, and I am sure taste so warm and cozy and marvelous <3
Aimee says
Aw schtawp! Thank you lovely Natalie <3
Kym Grimshaw / On The Plate says
These look delicious! I think I’m going to have to put a pause on looking at everyone else’s recipes, I’m getting so hungry and literally salivating at the thought of these! I also had no idea doughnut trays were a thing or baking them in the oven, I definitely want to invest in one of these now! I’ve always been put off by the thought of deep frying my own doughnut, so this is a revelation, thank you!
Kym
XX
Aimee says
Haha! Well, I made the mistake of looking at the hashtag on instagram last night when I couldn’t sleep and ended up with major pumpkin food cravings… I’m heading over to check your recipe now :-) x
Aysegul Sanford says
You simply nailed this recipe Aimee. Who knew donuts can look so good and actually be good for you.
Cheers to all pumpkin love my friend.
Hope all is well. <3
Aimee says
So it’s totally OK that I ate a whole batch to myself then? Thank you Aysegul! Big hugs to you <3
Gabriella @ Putumayo Kitchen says
Wow these look amazing ! I feel like healthy doughnuts are having a real moment right now… where I live they’ve recently opened a couple of vegan doughnut cafes (so lucky!) I definitely want to have a go at making these though…love the sound of the pumpkin spice mix xox
Aimee says
Whaaaaaaat? There are such things as vegan cafes dedicated to donuts? Where do you live? I’m moving there! x
Becky Striepe says
Oh my gosh, these look so perfect for the holidays!
Aimee says
Thanks Becky! Yep, I can see myself making these a lot over the next couple of months ;-)
Ruby says
I saw this recipe in the pumpkin party line-up and couldn’t wait! I’ve been having a bizarre craving for mini-donuts lately and these look amaaazing. Also relatively healthy so I can eat like 6 for breakfast, right? Gorgeous post! xo
Aimee says
That is not a bizarre craving, in my book. That is just my every day state of being. And since I ate a whole batch to myself, I am in no position to judge anyone for eating 6 for breakfast haha! Thanks Ruby, can’t wait to check your recipe now… x
Lia says
Absolutely gorgeous and delicious and being baked makes them even better.
Lia x
Aimee says
Thank you, Lia! Aside from being healthier, baking is just so much easier and less fiddly. x