The smell of pumpkin spice wafting through the air is enough to make anyone nostalgic for those breezy fall days, huddled beneath warm blankets with a cup of cider. When I first decided to tackle vegan pumpkin spice donuts, I could almost hear my kids giggling in the kitchen as flour clouds danced in the air. But don’t fret if you feel like a novice baker—this post will walk you through every step, ensuring that whipping up these delightful treats is simple, stress-free, and totally doable, even if it’s your first time!
his dish is just one example of how versatile pumpkin can be. For more, take a look at my full collection of vegan pumpkin recipes.
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Why I Love This Recipe of Vegan Pumpkin Spice Donuts
This recipe of vegan pumpkin spice donuts holds a special place in my heart because it’s an easy way to bridge the gap between indulgence and health. Many donut recipes are laden with refined sugar and unhealthy oils, but with this version, I’ve made it my mission to create a treat that’s not only delicious but also friendly to plant-based diets. Beginner cooks especially will appreciate how accessible it is—there are no complicated techniques or exotic ingredients here! The warm spices and creamy pumpkin create a cozy atmosphere that brightens up any autumn day. These donuts feel like a hug in food form; they’re a perfect way to bring the family together.
Ingredients You’ll Need for Vegan Pumpkin Spice Donuts
Before diving into the baking, let’s gather our ingredients. Here’s what you’ll need:
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Vegan Pumpkin Spice Donuts
These Vegan Pumpkin Spice Donuts are soft, fluffy, and perfectly spiced with cozy fall flavors. Baked instead of fried, they’re healthier but still deliciously satisfying—complete with a maple-coconut glaze that makes them irresistible.
- Total Time: 22 minutes
- Yield: 6 donuts 1x
Ingredients
- 1 cup white wheat flour (or 1:1 gluten-free flour)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut sugar (or brown/cane sugar)
- 2 tsp pumpkin pie spice
- ⅓ cup pumpkin puree
- ½ cup almond milk (or oat/soy milk)
- 2 Tbsp coconut oil, melted and cooled (or vegan butter/vegetable oil)
- ½ tsp vanilla extract
- Optional add-ons: Chopped nuts, dairy-free chocolate chips, or a drizzle of maple syrup
Instructions
- Preheat oven to 375°F (190°C). Grease a 6-cavity donut pan with oil or non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, coconut sugar, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Transfer batter into a piping bag or Ziploc with the tip cut off. Pipe into the donut pan, filling each mold about ¾ full.
- Bake for 10–12 minutes, until a toothpick inserted in the center comes out clean.
- Cool donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: In a shallow bowl, mix 2 Tbsp coconut butter with 2 Tbsp maple syrup until smooth. Dip cooled donuts into glaze and let set for 20 minutes.
- Serve and enjoy your homemade pumpkin spice donuts!
Notes
- For extra flavor, sprinkle a little cinnamon sugar over the glazed donuts.
- To make ahead: Store unglazed donuts in an airtight container at room temperature for 2 days, or freeze up to 2 months. Glaze before serving.
- If using almond flour, reduce the amount slightly and mix with oat flour to avoid dense donuts.
- You can double the recipe if you’d like a dozen donuts instead of six.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: Vegan / Fall Baking
Nutrition
- Serving Size: 1 donut (without glaze)
- Calories: 165
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin spice donuts, baked pumpkin donuts, gluten free pumpkin donuts, fall dessert, healthy vegan donuts
- 1 cup white wheat flour or 1:1 gluten-free flour: This is our base. White wheat flour lends a lovely softness, while the gluten-free option ensures everyone can enjoy these treats.
- 1 teaspoon baking powder: This is our leavening agent, giving the donuts that perfect rise.
- 1/4 teaspoon baking soda: This helps them rise even more and adds a touch of fluffy texture.
- 1/4 teaspoon salt: To enhance the flavors.
- 1/3 cup coconut sugar: A natural and lower glycemic sweetener that adds a subtle caramel flavor.
- 2 teaspoons pumpkin pie spice: This makes our donuts taste like fall in a bite.
- 1/3 cup pumpkin puree: This not only provides moisture but also brings that lovely pumpkin flavor.
- 1/2 cup almond milk: This acts as our liquid, keeping the batter smooth and creamy.
- 2 tablespoons coconut oil (melted and cooled): A healthy fat that gives richness and a slight sweetness.
- 1/2 teaspoon vanilla extract: For a lovely warmth that enhances the other flavors.
Optional Add-Ons
- Chopped nuts (like pecans or walnuts): For a bit of crunch.
- Dairy-free chocolate chips: Because who could resist chocolate?
- A drizzle of maple syrup on top for extra sweetness: If you find the glaze a bit too subtle.
Substitutions and Shortcuts
- Flour: If you want to keep it gluten-free but don’t have 1:1 gluten-free flour, almond flour works quite well, but be cautious with the amount—too much can make the donuts dense.
- Sweeteners: You can substitute coconut sugar with brown sugar or cane sugar if that’s what you have.
- Milk alternatives: You can swap almond milk with oat milk or soy milk without any issues.
- Coconut oil: If you’re not a fan of coconut, you can replace it with vegetable oil or melted vegan butter.
How to Make Vegan Pumpkin Spice Donuts Step-by-Step
Now that we have all our ingredients ready, let’s dive into the baking process. Don’t worry—I’ll guide you through each step to ensure success.
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This way, it’s ready for your donuts as soon as you finish mixing the batter.
Grease the Donut Pan: Take a 6-cavity donut pan and grease it with a bit of coconut oil or non-stick spray. Alternatively, using parchment paper can help with removing the donuts later on.
Whisk the Dry Ingredients: In a large mixing bowl, combine the white wheat flour (or gluten-free flour), baking powder, baking soda, salt, coconut sugar, and pumpkin pie spice. Use a whisk to mix until it’s all well incorporated.
Mix the Wet Ingredients: In another bowl, stir together the pumpkin puree, almond milk, melted coconut oil, and vanilla extract. Make sure that everything is blended smoothly.
Combine Wet and Dry: Gradually add the dry ingredients into the bowl containing the wet ingredients. Stir until just combined. It’s crucial not to overmix—this is the secret to keeping your donuts fluffy!
Fill the Donut Molds: Transfer the batter into a piping bag or a large Ziploc bag (with a hole cut in one corner) for easy pouring. Pipe the batter into your greased donut molds, filling each one about three-fourths full to allow room for rising.
Bake: Place the pan in the preheated oven and bake for 10–12 minutes. You can check for doneness with a toothpick—if it comes out clean, they’re ready!
Cool the Donuts: Once baked, allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely before icing.
Prepare the Glaze: While the donuts cool, mix together 2 tablespoons of coconut butter and 2 tablespoons of maple syrup in a shallow bowl until it reaches a smooth, silky consistency.
Glaze the Donuts: Dip the cooled donuts into the glaze one by one, ensuring they’re well-coated. Place them back on the cooling rack to set for about 20 minutes.
Enjoy: Your vegan pumpkin spice donuts are ready to be devoured!
Common Mistakes to Avoid
Even if you’re a beginner in the kitchen, making these vegan pumpkin spice donuts can still present some challenges. Here are some common pitfalls and how to avoid them:
Overmixing the Batter
When incorporating the dry ingredients into the wet ones, it’s tempting to mix until everything is perfectly smooth. However, overmixing can create dense donuts—so remember, it’s okay if there are a few lumps!
Not Greasing the Pan
Donuts can be notoriously difficult to remove from the pan if it’s not adequately greased. Be generous with the oil or spray to ensure a clean release.
Incorrect Oven Temperature
Make sure your oven is fully preheated to 375°F. If it’s too hot or not hot enough, your cooking times may vary, resulting in donuts that are either burnt or gooey in the center.
Ignoring Cooling Time
Allowing the donuts to cool completely before frosting is crucial. If you glaze while they’re still warm, the frosting can melt and slide right off!
Easy Variations for Vegan Pumpkin Spice Donuts
Once you’ve mastered the basic recipe, you can easily switch things up to keep it interesting. Here are a few variations to consider:
Chocolate Pumpkin Spice Donuts
Add a handful of dairy-free chocolate chips to the batter before pouring it into the molds. Chocolate and pumpkin spice create a deliciously unexpected combo!
Pumpkin Spice Muffins
If you don’t have a donut pan, transform the batter into muffins. Just adjust the baking time to about 18–20 minutes.
Maple Pecan Glazed Donuts
Incorporate chopped pecans into the batter for added texture, and sprinkle crushed nuts on top of the glaze for extra crunch.
Stuffed Donuts
For a fun twist, try filling your donuts with a mixture of sweetened vegan cream cheese or a dollop of pumpkin puree when piping the batter.
Serving Suggestions for Vegan Pumpkin Spice Donuts
These vegan pumpkin spice donuts are delightful on their own, but they can be served in a variety of ways to enhance your experience even further.
A Cozy Breakfast Treat
Serve your donuts warm, paired with a steaming mug of coffee, tea, or even hot cocoa for a cozy breakfast or brunch.
Festive Dessert Platter
Make a beautiful dessert platter for gatherings by displaying these donuts alongside seasonal fruits, nuts, and vegan whipped cream for dipping.
Snack Time for Kids
Pack them as a healthy snack for kids; they make a wholesome option that provides energy without the sugar crash.
Holiday Brunch Idea
These donuts are perfect for a holiday brunch spread. Arrange them alongside other seasonal favorites, like vegan cinnamon rolls or fruit salads, for a delightful feast.
Conclusion
Creating your own vegan pumpkin spice donuts is not only easier than it seems, it’s truly a rewarding experience for the whole family. You can customize the recipe to fit your tastes, and with all the cozy spice and creamy pumpkin, it creates a classic treat that’s perfect for any occasion. Now it’s your turn to bring a little warmth into your kitchen. Grab your ingredients, invite your family, and start mixing up a batch of these delightful donuts today!
If you try this recipe, let me know how it turned out in the comments below! Don’t forget to share your favorite variations or tips, too!
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FAQs About Vegan Pumpkin Spice Donuts
What makes vegan pumpkin spice donuts different from regular donuts?
Vegan pumpkin spice donuts are made without any animal products, like eggs or dairy. They still deliver on flavor, often using ingredients like pumpkin puree and coconut sugar to provide moisture and sweetness.
How long will the vegan pumpkin spice donuts last?
If stored in an airtight container at room temperature, they will typically last for 2-3 days. For longer storage, try freezing them, which can extend their shelf life to about a month.
Can I use other types of flour for this vegan pumpkin spice donuts recipe?
Yes, you can experiment with various flours! Just make sure to adjust the moisture and the baking times if necessary. Almond flour and oat flour can work but may yield a slightly different texture.
What can I use instead of coconut butter for the glaze?
If coconut butter isn’t available, you can use dairy-free cream cheese mixed with maple syrup, or even a simple powdered sugar glaze made with almond milk.
Can I bake these vegan pumpkin spice donuts in a muffin tin instead?
Absolutely! You can use a muffin tin if you don’t have a donut pan. Just slightly increase the baking time to about 18-20 minutes and watch for the toothpick test to check for doneness.
