Vegan Pumpkin Donuts- soft, delicious and baked (not fried)!
Donuts were never a favorite of mine because I’m not a fan of fried food. After catching a whiff of the homemade apple cider donuts at the apple orchards and pumpkin patches this year, I was suddenly very tempted to indulge. I’m sure my pregnancy hormones had something to do with this! I got to work on making Baked Vegan Apple Cider Donuts and the results were delicious! Since it’s the time of year for all things pumpkin, I figured I’d whip up a batch of Vegan Pumpkin Donuts.
These Vegan Pumpkin Donuts turned out sooo good! They’re not too sweet and the combination of pumpkin and spices makes for a wonderful autumn flavor. They only require 10 minutes of prep time. Don’t be intimidated if you’ve never baked homemade donuts before- these are simple!
If you’re looking for a donut pan, I bought this donut pan recently and I’m really pleased with it! The silicone makes the donuts so easy to remove and it’s also a breeze to clean.
Looking for more Vegan Recipes?
Vegan Oatmeal Breakfast Cookies
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Donuts
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- 1 1/2 Cups all purpose flour
- 1 Teaspoon Ground cinnamon
- 1 1/2 Teaspoons Pumpkin pie spice
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking soda
- 1/2 Cup Pumpkin puree
- 1/3 Cup Dairy-free milk I used vanilla Almond Milk
- 2 Tablespoons Vegetable oil
- 1 Teaspoon Pure vanilla extract
- 1/3 Cup Maple syrup
- Vegan Butter
- Brown sugar
Ingredients
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- Preheat oven to 350 degrees. Spray donut pan with cooking spray.
- In a medium bowl, combine all the dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine the wet ingredients with the dry and mix together.
- Pour the batter into a piping bag (or use a ziplock bag and cut off the corner) and fill the pan 3/4. Bake for 13-15 minutes or until the tops are golden brown.
- While donuts are still warm, spread vegan butter on top and dust with brown sugar.
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