Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. #vegan #veganricha
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4.93 from 14 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 non dairy milk such as almond or soy
  • 1/3 cup 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 + 1 to 2 tbsp unbleached all purpose flour
  • 2 tbsp almond flour or use 1 tbsp more flour
  • 1 tsp baking powder
  • ¼ 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

Calories: 187kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 0.2g | Sodium: 126mg | Potassium: 135mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2120IU | Vitamin C: 0.6mg | Calcium: 78mg | Iron: 1.2mg