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Vegan Pumpkin Donuts with Cinnamon Sugar

November 22, 2017 By Richa 97 Comments

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Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. Gluten-free option
Jump to Recipe

Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. #vegan #veganricha

One more before I head off to a small break. These easy Pumpkin donuts are quick to put together and bake up beautifully. Make the batter, get the family involved in squeezing it out into the doughnut pan. Bake, add toppings of choice. I use a simple cinnamon sugar topping. a pumpkin pie spiced glaze or Cream cheese glaze would work wonderfully as well.  These Baked doughnuts taste like fried! Try them.

If you haven’t already, get my book (which is currently 46% off on amazon, and 30% in uk), pick up the bonus recipe bundle with new recipes + videos. Check out my Thanksgiving lists for Mains and Desserts that use easy everyday ingredients. Have a wonderful holiday!

More fall breakfast options

  • 1 Bowl Pumpkin Bread  SF
  • Spiced Sweet Potato Doughnuts with Cinnamon sugar SF
  • Pumpkin Cream Cheese Muffins 
  • 1 bowl Banana Apple Bread SF
  • Gingerbread Cake SF
  • Sweet Potato Crumb Cake. GF SF

Savory

  • Broccolini White Bean Frittata. SF GF
  • Lentil Frittata. GF SF
  • Chickpea zuchhini friiters/pancakes SF GF
  • Fluffy Chickpea flour Omelet. SF GF
  • Sweet Potato Shakshuka GF

Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. #vegan #veganricha

This elegant aging puffball has kept us on our toes this year. He is one smart bum and has opinions on many things. I am grateful that his cough has finally broken after 5 weeks and he is feeling his chirpy (and demanding) self again, loving long walks, waking us up early, expressing his opinion loud and clear. Keeping our fingers crossed that the cough and inflammation stay at bay. I am thankful for family, who supports us in so many ways whether some understand our choices or not. I am thankful to have this platform to share some fun creations, to have you all who visit, try them and leave wonderful notes. You are amazing! 

Chewie

If you haven’t already, check out this video of Cornelius the turkey. So much personality, so much attitude!, so many hugs. Please keep these intelligent birds off the table.

Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. #vegan #veganricha

Vegan Pumpkin Donuts dusted with Cinnamon Sugar on a white plate

Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. #vegan #veganricha
Print Recipe
4.96 from 24 votes

Vegan Pumpkin Donuts

Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. Gluten-free option
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Vegan
Keyword: baked pumpkin donuts, pumpkin donut recipe, pumpkin spice donuts
Servings: 6
Calories: 187kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1/2 cup (122 ml) non dairy milk such as almond or soy
  • 1/3 cup (2.88 oz) pumpkin puree
  • 4 tbsp sugar
  • 1 tsp active yeast
  • 2 tbsp safflower or refined coconut oil
  • 1 tsp vanilla extract (1/2 to 1 tsp to flavor preference)
  • 1 tsp pumpkin pie spice
  • a generous pinch of nutmeg

Dry:

  • 3/4 cup (93.75 g) unbleached all purpose flour + 1 to 2 tbsp more as needed
  • 2 tbsp almond flour or use 1 tbsp more flour
  • 1 tsp baking powder
  • ¼ tsp (0.25 tsp) salt

Cinnamon Sugar:

  • 1 tsp cinnamon
  • 4 tbsp cane sugar or granulated sugar

Instructions

  • Grease the donut pan. Warm the non dairy milk until hot. Mix with the rest of the ingredients except yeast and mix well until sugar is combined. Add the yeast and mix in. 
  • In a bowl, mix 3/4 cup flour and rest of the dry ingredients. Add the flour mix to the wet and mix in. Add a tbsp or so more flour if needed (if the mix is runny). Let the mixture sit for 10-15 minutes.
  • Spoon into greased donut pan. You can also fill up a ziplock, cut one end and squeeze the batter into the pan. Let the pan sit for another 10 minutes for the batter to rise, Preheat the oven to 350 degrees F.
  • Bake for 11 to 12 minutes. Cool for 5 minutes then remove from pan.
  • Add cinnamon and sugar to a small ziplock bag and mix. Take the warm donuts, add to the ziplock, shake. Remove from the ziplock and serve. You can also use a bowl to make the cinnamon sugar topping, and dip the donuts in the bowl to coat. The warm donuts are moist enough so the topping should stick. If you'd like more topping, brush oil on the donuts before dipping. 

Video

Notes

To make these gluten-free: mix 1/4 cup rice flour, 3 tbsp potato starch and 1/2 cup almond flour. Use 3/4 cup of the mix, then add more as needed to make a slightly thick batter. (add more almond flour if the batter is too runny). Drop the batter into well greased donut pan. Cover lightly with parchment when baking.
 
Nutrition is for 1 Serve 

Nutrition

Nutrition Facts
Vegan Pumpkin Donuts
Amount Per Serving
Calories 187 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0.2g1%
Sodium 126mg5%
Potassium 135mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 2120IU42%
Vitamin C 0.6mg1%
Calcium 78mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. #vegan #veganricha

Filed Under: Breakfast Recipes, dessert, fall, popular, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Tasha says

    November 22, 2017 at 4:58 pm

    Yum, definitely making these tonight.

    Have a Happy Thanksgiving, Richa! I’m thankful for all of the delicious recipes you share with the world. 🙂

    Reply
    • Richa says

      November 22, 2017 at 7:27 pm

      <3 <3 Happy Thanksgiving to you too Tasha!

      Reply
    • Angela Yanni says

      October 17, 2019 at 8:19 am

      Mine didn’t turn out still undercooked. I cooked for 14 mins still underdone.

      Reply
      • Richa says

        October 17, 2019 at 11:18 am

        Just bake longer, The pans, ovens,, flours etc can change the baking time significantly. Bake 3 to 4 mins longer and check.Check with a toothpick before taking the donuts out so that you can continue baking them

        Reply
  2. Marissa says

    November 22, 2017 at 8:51 pm

    I want to make these but I don’t have a pan. Would it work if I rolled these into balls and baked them to make donut holes?

    Reply
    • Richa says

      November 23, 2017 at 12:37 am

      The mix is more like a batter, so it would hard to make it into balls. If you have a mini muffin pan, use that and they can kind of work as donut holes.

      Reply
  3. Lucy says

    November 23, 2017 at 2:13 am

    5 stars
    I loved the video! Every animal has a personality and a soul. We must treat them with respect and compassion. Happy Holidays!

    Reply
  4. Lisa Huff says

    November 24, 2017 at 7:30 am

    My family would LOVE this! Yum!

    Reply
  5. Ashley says

    November 25, 2017 at 1:18 pm

    5 stars
    Absolutely amazing! Made these this morning and my boyfriend and I devoured them immediately. Taste just like fried!!

    Reply
    • Richa says

      November 25, 2017 at 1:24 pm

      Awesome!!!

      Reply
  6. Gustavo says

    November 26, 2017 at 8:39 am

    Could i use only all purpose flour instead of almond flour??

    Reply
    • Richa says

      November 26, 2017 at 12:34 pm

      yes, see recipe ingredient list where it says just use more of the flour for almond flour

      Reply
  7. Lien says

    December 4, 2017 at 5:42 pm

    5 stars
    I just made these and they were delicious! I used rice malt syrup in lieu of sugar for the dough (same quantity) and baked them in a regular muffin tray as I don’t have a donut pan… I just gave them an extra 5 minutes’ baking time. The cinnamon sugar would only stick to the bottom and the sides, but that worked for me too. Thanks Richa!

    Reply
    • Richa says

      December 4, 2017 at 6:04 pm

      Awesome! you can brush the tops with oil or some syrup to help.

      Reply
  8. Daphnée says

    December 13, 2017 at 10:46 am

    Hi, it looks delicious
    For the pumpkin puree, are you using a fresh pumpkin or a cane?

    Reply
    • Richa says

      December 18, 2017 at 12:08 am

      canned pumpkin puree. if you are using fresh pumpkin that you roasted and then mashed, you might need some additions tsp of non dairy milk to get the same consistency of the batter

      Reply
      • Stefanie says

        January 22, 2019 at 3:46 pm

        Would you have to roast it? Can you steam it? Would it just add more flavour?

        Reply
        • Richa says

          January 22, 2019 at 5:40 pm

          fresh pumpkin, yes roast it and then mash to make puree

          Reply
  9. Jill Roberts @ WellnessGeeky says

    December 14, 2017 at 8:48 am

    5 stars
    This vegan pumpkin donuts are so yummy and interesting! I’m not a vegetarian but I love pumpkin. I prefer pumpkin – it may reduce cancer risk, protect the skin, boost your mood and other! Thx for sharing Richa!

    Reply
  10. Zach says

    January 9, 2018 at 11:21 am

    Made these this morning. I only had unrefined coconut oil so I did that. How would that affect things? Also lovely video of the animals 😀

    Reply
    • Richa says

      January 9, 2018 at 11:39 am

      Awesome! Probably just some coconut flavor.

      Reply
  11. Kajal says

    March 9, 2018 at 1:18 pm

    Would whole wheat pastry flour work instead of all-purpose?

    Reply
    • Richa says

      March 9, 2018 at 1:37 pm

      nope, a combination (half half) will work. Wheat flours tend to make baked goods pretty heavy, dryer and dense and generally will need additional moisture and adjustment.

      Reply
  12. Kris says

    April 20, 2018 at 6:26 am

    5 stars
    These are delicious! They were a hit at a work breakfast of non-vegans. First time I’ve ever used yeast- They came out so fluffy and soft, but firm enough to hold together properly (and dunk!).
    Someone asked about donut holes- I used the left over dough, and made a couple of mini muffins- they came out so fluffy and round, that they really looked like donut holes!

    Thanks for your wonderful recipes, Richa!

    Reply
    • Richa says

      April 20, 2018 at 9:58 am

      thats fantastic. yes these should work as donut holed too!

      Reply
  13. Rks says

    May 6, 2018 at 4:38 am

    These look yummy!
    Is it active dry yeast or instant yeast?
    Also, the yeast needs only 15 min of rising time?

    Reply
    • Richa says

      May 6, 2018 at 10:52 am

      active yeast. Yes 15 minutes as a batter, then 10 more mins of rise in the pan. Thats enough time for the yeast to rise. If the donuts are not rising enough, leave then another 5 mins or so in a warm place. I usually keep them near the preheating oven.

      Reply
  14. Roxanne says

    May 21, 2018 at 1:41 pm

    5 stars
    could you freeze these after you make them?

    Reply
    • Richa says

      May 21, 2018 at 3:00 pm

      yes. Freeze on a sheet first so each donut freezes well then put in a closed container in the freezer

      Reply
  15. suzi says

    June 27, 2018 at 8:26 am

    what would you suggest is the best way to keep them after baking? I was thinking of selling these at my little organic vegan market stand on Saturdays!!

    Reply
    • Richa says

      June 27, 2018 at 10:01 am

      I would store them in the fridge without the cinnamon sugar. Then dust them just before displaying on the stand so that the sugar doesnt get sticky because of moisture from the donuts overnight.

      Reply
  16. Lakeisha Bell says

    July 8, 2018 at 4:05 pm

    Can I use coconut four instead of Almond flour?

    Reply
    • Richa says

      July 8, 2018 at 4:32 pm

      just omit the almond flour and add 1 tbsp more flour

      Reply
  17. Mariel says

    August 29, 2018 at 7:59 am

    Hello. Has anyone made the gluten-free version? If so, how were they?

    Reply
  18. Jpm says

    September 6, 2018 at 5:06 am

    Do you still use the yeast if you are making the gluten-free option?

    Reply
    • Richa says

      September 6, 2018 at 9:16 am

      yes. follow same steps

      Reply
  19. Mary says

    September 23, 2018 at 10:05 am

    5 stars
    Delicious! Thank you

    Reply
  20. Cynthia says

    September 27, 2018 at 9:22 am

    5 stars
    I love how these look and that they are not deep fried. My mum was just telling me the other day how she wanted me to make pumpkin Muffins and this seems to be the perfect recipe. I also love how it comes with its own nutritional value chart. Can you please tell me or add what the serving amount is, please.

    Reply
    • Richa says

      September 27, 2018 at 10:51 pm

      it makes 6 donuts. See above in the section below times

      Reply
  21. Ashley says

    October 6, 2018 at 9:00 pm

    Really wish it would of said BROWN sugar in the wet ingredient list. So sad my donuts didn’t work because I used cane sugar. : (

    Reply
    • Richa says

      October 6, 2018 at 9:01 pm

      hmm it should work with both. Brown sugar will add a very slight molassy flavor thats all. Can you explain what did not work?

      Reply
      • Ashley says

        October 7, 2018 at 10:14 am

        I heated it up and mixed everything the way you stated. Let it sit for both of the time lengths and they turned out stiff. I made other stuff before and used regular sugar and had the same effect happen. I should of remembered and used brown sugar in the first place. Will have to try again!

        Reply
        • Richa says

          October 7, 2018 at 11:26 am

          that shouldnt happen. Theres so much pumpkin in these for the moisture that a bit here and there with other ingredients shouldnt dry them up. Maybe they got overbaked? Did the batter rise?

          Reply
  22. Dee says

    October 9, 2018 at 5:52 am

    Still good without the cinnamon sugar?

    Reply
    • Richa says

      October 9, 2018 at 11:05 am

      yes

      Reply
  23. Nancy says

    October 23, 2018 at 8:12 pm

    5 stars
    These look amazing! Did you use a medium donut pan to get 6?

    Reply
    • Richa says

      October 24, 2018 at 10:05 am

      its a regular donut pan for 6 donuts.

      Reply
  24. Carla Tejada says

    October 27, 2018 at 5:43 pm

    I can’t wait to make these! My son will love them. Wondering if I could add some vegan chocolate chips to the batter?

    Reply
    • Richa says

      October 28, 2018 at 8:20 pm

      yes definitely!

      Reply
      • Carla Tejada says

        October 29, 2018 at 7:48 pm

        5 stars
        They came out perfect! They were a bif hit; will definitely make them again.
        Thank you for this wonderful recipe. 🙂

        Reply
  25. Jennifer P says

    October 27, 2018 at 8:42 pm

    5 stars
    I went out and bought a donut pan after seeing this recipe. My husband and I enjoyed delicious donuts years ago from an apple orchard that were sprinkled with cinnamon sugar. I’ve missed them. These donuts were fantastic! I enjoy vegan baking and this is one of the best things I’ve made. I followed the recipe almost exactly, just adding an extra pinch of pumpkin spice. Easy and delicious! Thanks for a great recipe 🙂

    Reply
  26. Stefanie says

    January 22, 2019 at 6:13 pm

    4 stars
    I just made these in the gluten free version. Easy recipe to follow and donuts taste and look amazing!!!!!!!

    Reply
  27. Kristin says

    April 24, 2019 at 6:25 pm

    Would you mind being more specific regarding the non-dairy milk temperature than ‘heating until hot’? I usually (always) chicken out of yeast recipes but this one actually I think I can handle if I know what temp “hot” is!! Thanks!!

    Reply
    • Richa says

      April 24, 2019 at 7:17 pm

      just hot to touch. It an be anywhere from 110 to 190 F. You’ll be mixing in pumpkin puree in the milk too which hopefully is close to room temperature, and then add the yeast. So the final mixture should be just mildly warm when you add the yeast and you are good. If your pumpkin puree is cold, then heat the milk to just about a boil.

      Reply
      • Kristin says

        April 25, 2019 at 4:47 am

        Thank you!! That amount of detail was exactly what I needed. 🤗

        Reply
  28. diane says

    July 8, 2019 at 12:37 pm

    Can I omit the oil, and if so do I need to add a replacement
    Thanks

    Reply
  29. April says

    July 17, 2019 at 6:34 pm

    5 stars
    I just made these. I used 1 tbsp coconut oil + 1 tbsp almond butter for the fats to add flavour. AMAZING can’t stop at just one. Thank you for the recipe 🙂

    Reply
    • Richa says

      July 17, 2019 at 9:36 pm

      awesome!

      Reply
  30. Jainy says

    August 17, 2019 at 6:51 pm

    Could I sub all-purpose gf flour? I don’t keep rice flour and my son is allergic to almond flour. Has anyone tried this?

    Reply
    • Richa says

      August 18, 2019 at 11:41 am

      i have not had good luck with rice based gf blends. You could use the gf blend + some nut flour such as cashew, macadamia etc.

      Reply
  31. Vera says

    October 6, 2019 at 12:31 pm

    5 stars
    Loved this recipe! Light,fluffy and delicious-simple ingredients and fast to make . Since there are only 2 of us the quantity was perfect.Thanks for another great recipe!

    Reply
    • Richa says

      October 12, 2019 at 1:33 pm

      thankS!!

      Reply
  32. Carolyn Kropp says

    October 12, 2019 at 12:02 pm

    Would Bob’s Red Mill GF flour work?

    Reply
    • Richa says

      October 12, 2019 at 1:24 pm

      it usually dries up a lot You can use half of that and half almond flour

      Reply
  33. Maneesha says

    October 16, 2019 at 7:37 am

    Hi Richa, can these donuts be made with spelt flour instead of all purpose flour?

    Reply
    • Richa says

      October 16, 2019 at 1:06 pm

      yes, start with a few tbsp less flour as spelt will absorb more moisture

      Reply
  34. Jaclyn Fladmark says

    October 20, 2019 at 11:11 am

    5 stars
    Made these today and they were delicious! I used a mini donut pan and baked for 11 minutes! The dough made 24 mini donuts exactly!

    Reply
    • Richa says

      October 20, 2019 at 7:30 pm

      awesome!

      Reply
  35. Tony Walde says

    October 22, 2019 at 3:41 pm

    5 stars
    These are easy to make and delicious! Do they need to be refrigerated if they are not eaten the same day?

    Reply
    • Richa says

      October 22, 2019 at 5:18 pm

      Thanks! Yes refrigerate if not consuming on the same day. Any fruit puree has a lot of moisture and will start to go bad after a certain number of hours

      Reply
  36. Shilpa Sharma says

    November 15, 2019 at 9:57 am

    5 stars
    Hi Richa, made these donuts today and they are so delicious! Plump, moist, tender- perfect! Thanks for sharing this recipe. If I want to serve these tmw, can I leave them out (covered in a container) and dust them with the sugar tmw? Or do they need to be in the fridge? I’m in Toronto so it’s pretty cold and dry here at the moment…so I was planning to leave them out. Thanks!

    Reply
    • Shilpa Sharma says

      November 15, 2019 at 9:58 am

      Oops sorry just saw that someone else asked my question. Nvmd!

      Reply
  37. Giulia Pichet says

    October 5, 2020 at 5:30 pm

    Hi!
    I absolutely love these donuts 🙂
    I just had a question about how to store these donuts so they taste as fresh for the longest time because I feel like with these you need to eat them as soon as they are baked!
    Let me know 🙂 thank you!!

    Reply
    • Richa says

      October 5, 2020 at 7:47 pm

      Covered on the counter for the day. You would have to refrigerate for longer and then they aren’t as soft . Warm in microwave for soften

      Reply
  38. Diana says

    October 6, 2020 at 10:38 am

    I can’t wait to try these, one question… can I leave out the oil?

    Reply
    • Vegan Richa Support says

      October 13, 2020 at 11:02 am

      yes!!

      Reply
  39. Michelle says

    October 7, 2020 at 7:50 pm

    5 stars
    I normally don’t leave reviews….but I absolutely had to for these. These are the best donuts I have ever had. I typically prefer fried but these are so dang good and healthier! I followed your instructions exactly and my bf agreed these are 10/10 and I have made them twice in a week. Whoops!

    Reply
    • Richa says

      October 7, 2020 at 9:25 pm

      Yay!!!

      Reply
  40. Irene says

    October 8, 2020 at 10:53 am

    The texture of the doughnut was good but it had zero flavor outside of the sugar and cinnamon coating on the outside.

    Reply
    • Richa says

      October 8, 2020 at 11:06 am

      That’s odd. Add more sugar and more spices to preference. maybe your spices are old, or you prefer sweet or donuts.

      Reply
  41. Maria Graham says

    October 26, 2020 at 6:23 pm

    Hi!

    When you say rice flour to substitute for GF, Is it white rice flour or brown?

    Reply
    • Richa says

      October 26, 2020 at 7:48 pm

      White

      Reply
  42. Serena says

    November 8, 2020 at 5:19 pm

    5 stars
    Really good! I baked mine a little longer bc my oven always requires I do so. Tasted amazing! Thank you kindly.

    Reply
    • Vegan Richa Support says

      November 9, 2020 at 6:15 am

      Awesome !!! Thank you

      Reply
  43. Christina Papulis says

    November 11, 2020 at 9:48 am

    5 stars
    These were so delicious. I used a regular cupcake pan and made 12. They baked about 13 minutes. My grandsons loved them as well. Next time I’d make half the amount of cinnamon sugar topping, since a lot was left in the bowl.

    Reply
    • Richa says

      November 11, 2020 at 10:31 am

      Yay

      Reply
  44. Kelly says

    November 11, 2020 at 11:18 am

    These look wonderful. I was just wondering if you could omit the oil or substitute it with applesauce? Thank you!

    Reply
    • Richa says

      November 11, 2020 at 11:32 am

      Omit it, don’t use applesauce, there’s enough moisture

      Reply
  45. Reena says

    November 22, 2020 at 6:06 pm

    5 stars
    These were really really really good. Yummy 😋
    I used a mini donut tin and got about 10-12 mini donuts. We finished them in about 15 minutes.

    Gonna make another batch tonight!

    Thanks for coming up with such amazing recipes.

    Reply
  46. Yolanda Serra says

    November 30, 2020 at 6:00 pm

    5 stars
    Omg!! Delicious! My kids are not going to eat regular donuts any more.
    Thank you!

    Reply
    • Richa says

      November 30, 2020 at 6:36 pm

      Yay

      Reply
  47. Michelle says

    January 6, 2021 at 7:56 am

    5 stars
    I just made these and followed the recipe exactly as written except I reduced the sugar to 3T instead of 4T. I also subbed 2T plain soy yogurt instead of oil and it worked perfectly. They were perfectly moist, fluffy and light. I baked mine 11 minutes in silicone molds and they came out just perfect. Thank you Richa for another awesome recipe.

    Reply
    • Vegan Richa Support says

      January 7, 2021 at 1:28 pm

      thanks for popping in & for the info

      Reply
  48. Rupal says

    January 14, 2021 at 11:23 am

    Hi what other flavors can I use? My son has a pumpkin allergy but loves donuts:).

    Reply
    • Vegan Richa Support says

      January 14, 2021 at 5:56 pm

      https://www.veganricha.com/baked-apple-cider-donuts/“>Vegan Baked Apple Cider Donuts give those a try instead. and i also have many others on the blog =)

      Reply
  49. ChrisKC says

    March 13, 2021 at 7:04 pm

    5 stars
    I made these tonight they were really good! I used oatmilk for the plant based milk. These were so light and moist. I was surprised by how quickly they baked they were done right at 12 minutes.

    Reply
    • Vegan Richa Support says

      March 15, 2021 at 2:46 pm

      excellent

      Reply

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