Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon sugar Donuts. Nut-free option. Gluten-free option
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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
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!
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
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 (0.75 cup) + 1 to 2 tbsp unbleached all purpose flour
- 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
Nutrition
Tasha says
November 22, 2017 at 4:58 pmYum, definitely making these tonight.
Have a Happy Thanksgiving, Richa! I’m thankful for all of the delicious recipes you share with the world. 🙂
Richa says
November 22, 2017 at 7:27 pm<3 <3 Happy Thanksgiving to you too Tasha!
Angela Yanni says
October 17, 2019 at 8:19 amMine didn’t turn out still undercooked. I cooked for 14 mins still underdone.
Richa says
October 17, 2019 at 11:18 amJust 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
Marissa says
November 22, 2017 at 8:51 pmI 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?
Richa says
November 23, 2017 at 12:37 amThe 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.
Lucy says
November 23, 2017 at 2:13 amI loved the video! Every animal has a personality and a soul. We must treat them with respect and compassion. Happy Holidays!
Lisa Huff says
November 24, 2017 at 7:30 amMy family would LOVE this! Yum!
Ashley says
November 25, 2017 at 1:18 pmAbsolutely amazing! Made these this morning and my boyfriend and I devoured them immediately. Taste just like fried!!
Richa says
November 25, 2017 at 1:24 pmAwesome!!!
Gustavo says
November 26, 2017 at 8:39 amCould i use only all purpose flour instead of almond flour??
Richa says
November 26, 2017 at 12:34 pmyes, see recipe ingredient list where it says just use more of the flour for almond flour
Lien says
December 4, 2017 at 5:42 pmI 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!
Richa says
December 4, 2017 at 6:04 pmAwesome! you can brush the tops with oil or some syrup to help.
Daphnée says
December 13, 2017 at 10:46 amHi, it looks delicious
For the pumpkin puree, are you using a fresh pumpkin or a cane?
Richa says
December 18, 2017 at 12:08 amcanned 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
Stefanie says
January 22, 2019 at 3:46 pmWould you have to roast it? Can you steam it? Would it just add more flavour?
Richa says
January 22, 2019 at 5:40 pmfresh pumpkin, yes roast it and then mash to make puree
Jill Roberts @ WellnessGeeky says
December 14, 2017 at 8:48 amThis 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!
Zach says
January 9, 2018 at 11:21 amMade these this morning. I only had unrefined coconut oil so I did that. How would that affect things? Also lovely video of the animals 😀
Richa says
January 9, 2018 at 11:39 amAwesome! Probably just some coconut flavor.
Kajal says
March 9, 2018 at 1:18 pmWould whole wheat pastry flour work instead of all-purpose?
Richa says
March 9, 2018 at 1:37 pmnope, 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.
Kris says
April 20, 2018 at 6:26 amThese 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!
Richa says
April 20, 2018 at 9:58 amthats fantastic. yes these should work as donut holed too!
Rks says
May 6, 2018 at 4:38 amThese look yummy!
Is it active dry yeast or instant yeast?
Also, the yeast needs only 15 min of rising time?
Richa says
May 6, 2018 at 10:52 amactive 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.
Roxanne says
May 21, 2018 at 1:41 pmcould you freeze these after you make them?
Richa says
May 21, 2018 at 3:00 pmyes. Freeze on a sheet first so each donut freezes well then put in a closed container in the freezer
suzi says
June 27, 2018 at 8:26 amwhat 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!!
Richa says
June 27, 2018 at 10:01 amI 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.
Lakeisha Bell says
July 8, 2018 at 4:05 pmCan I use coconut four instead of Almond flour?
Richa says
July 8, 2018 at 4:32 pmjust omit the almond flour and add 1 tbsp more flour
Mariel says
August 29, 2018 at 7:59 amHello. Has anyone made the gluten-free version? If so, how were they?
Jpm says
September 6, 2018 at 5:06 amDo you still use the yeast if you are making the gluten-free option?
Richa says
September 6, 2018 at 9:16 amyes. follow same steps
Mary says
September 23, 2018 at 10:05 amDelicious! Thank you
Cynthia says
September 27, 2018 at 9:22 amI 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.
Richa says
September 27, 2018 at 10:51 pmit makes 6 donuts. See above in the section below times
Ashley says
October 6, 2018 at 9:00 pmReally wish it would of said BROWN sugar in the wet ingredient list. So sad my donuts didn’t work because I used cane sugar. : (
Richa says
October 6, 2018 at 9:01 pmhmm it should work with both. Brown sugar will add a very slight molassy flavor thats all. Can you explain what did not work?
Ashley says
October 7, 2018 at 10:14 amI 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!
Richa says
October 7, 2018 at 11:26 amthat 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?
Dee says
October 9, 2018 at 5:52 amStill good without the cinnamon sugar?
Richa says
October 9, 2018 at 11:05 amyes
Nancy says
October 23, 2018 at 8:12 pmThese look amazing! Did you use a medium donut pan to get 6?
Richa says
October 24, 2018 at 10:05 amits a regular donut pan for 6 donuts.
Carla Tejada says
October 27, 2018 at 5:43 pmI can’t wait to make these! My son will love them. Wondering if I could add some vegan chocolate chips to the batter?
Richa says
October 28, 2018 at 8:20 pmyes definitely!
Carla Tejada says
October 29, 2018 at 7:48 pmThey came out perfect! They were a bif hit; will definitely make them again.
Thank you for this wonderful recipe. 🙂
Jennifer P says
October 27, 2018 at 8:42 pmI 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 🙂
Stefanie says
January 22, 2019 at 6:13 pmI just made these in the gluten free version. Easy recipe to follow and donuts taste and look amazing!!!!!!!
Kristin says
April 24, 2019 at 6:25 pmWould 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!!
Richa says
April 24, 2019 at 7:17 pmjust 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.
Kristin says
April 25, 2019 at 4:47 amThank you!! That amount of detail was exactly what I needed. 🤗
diane says
July 8, 2019 at 12:37 pmCan I omit the oil, and if so do I need to add a replacement
Thanks
April says
July 17, 2019 at 6:34 pmI 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 🙂
Richa says
July 17, 2019 at 9:36 pmawesome!
Jainy says
August 17, 2019 at 6:51 pmCould I sub all-purpose gf flour? I don’t keep rice flour and my son is allergic to almond flour. Has anyone tried this?
Richa says
August 18, 2019 at 11:41 ami have not had good luck with rice based gf blends. You could use the gf blend + some nut flour such as cashew, macadamia etc.
Vera says
October 6, 2019 at 12:31 pmLoved 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!
Richa says
October 12, 2019 at 1:33 pmthankS!!
Carolyn Kropp says
October 12, 2019 at 12:02 pmWould Bob’s Red Mill GF flour work?
Richa says
October 12, 2019 at 1:24 pmit usually dries up a lot You can use half of that and half almond flour
Maneesha says
October 16, 2019 at 7:37 amHi Richa, can these donuts be made with spelt flour instead of all purpose flour?
Richa says
October 16, 2019 at 1:06 pmyes, start with a few tbsp less flour as spelt will absorb more moisture
Jaclyn Fladmark says
October 20, 2019 at 11:11 amMade these today and they were delicious! I used a mini donut pan and baked for 11 minutes! The dough made 24 mini donuts exactly!
Richa says
October 20, 2019 at 7:30 pmawesome!
Tony Walde says
October 22, 2019 at 3:41 pmThese are easy to make and delicious! Do they need to be refrigerated if they are not eaten the same day?
Richa says
October 22, 2019 at 5:18 pmThanks! 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
Shilpa Sharma says
November 15, 2019 at 9:57 amHi 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!
Shilpa Sharma says
November 15, 2019 at 9:58 amOops sorry just saw that someone else asked my question. Nvmd!
Giulia Pichet says
October 5, 2020 at 5:30 pmHi!
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!!
Richa says
October 5, 2020 at 7:47 pmCovered 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
Diana says
October 6, 2020 at 10:38 amI can’t wait to try these, one question… can I leave out the oil?
Vegan Richa Support says
October 13, 2020 at 11:02 amyes!!
Michelle says
October 7, 2020 at 7:50 pmI 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!
Richa says
October 7, 2020 at 9:25 pmYay!!!
Irene says
October 8, 2020 at 10:53 amThe texture of the doughnut was good but it had zero flavor outside of the sugar and cinnamon coating on the outside.
Richa says
October 8, 2020 at 11:06 amThat’s odd. Add more sugar and more spices to preference. maybe your spices are old, or you prefer sweet or donuts.