These vegan pumpkin donuts with cinnamon sugar are family-friendly and delicious! You only need a few ingredients and about 30 minutes to bake a batch. The pumpkin makes these super moist and tender, and no one will believe that they are vegan and gluten-free friendly!
Pumpkin spice everything please! These vegan pumpkin spice donuts with cinnamon sugar are the absolute perfect fall treat! You can eat these as a breakfast, snack or dessert. Everyone will love them (even the picky eaters), and no one will have a clue that they are vegan!
Cinnamon Sugar Pumpkin Donuts Ingredients
- Plant-based Milk: I recommend using a plant-based milk like unsweetened almond or oat milk!
- Pumpkin Puree: Make sure to use pumpkin puree and not pumpkin pie filling which has added sugar and spices.
- Sugar: You can use regular cane sugar, coconut sugar, or purecane substitute!
- Vegan Butter: Melted vegan butter adds moisture to keep these vegan pumpkin donuts super tender.
- Vanilla: Vanilla adds extra flavor!
- Baking Powder & Baking Soda: Both baking soda and baking powder help these donuts to get nice and fluffy in the oven.
- Pumpkin Spices: You can opt to add a pumpkin pie spice mix, or simply combine cinnamon, nutmeg, cloves and ginger!
- Flour: All purpose flour works great here. If you need gluten-free pumpkin donuts, I recommend using a gluten-free replacement flour like King Arthur Measure for Measure.
- Cinnamon Sugar Topping: Simply mix together some cinnamon and sugar for a delectable topping!
How to Make Cinnamon Sugar Pumpkin Donuts
Step 1: Preheat the oven to 350.
Step 2: Mix the non-dairy milk, pumpkin puree, sugar, melted vegan butter, vanilla, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. Then, add the flour and mix until a smooth batter is formed.
Step 3: Spoon the batter into 16-18 greased silicone donut molds. Bake in the oven for about 25 minutes or until the donuts are golden.
Step 4: While the donuts are baking, mix the sugar and cinnamon topping.
Step 5: Allow the donuts to cool before tossing them in the cinnamon sugar. If the cinnamon sugar isn't sticking, you may lightly spray them with a olive oil or coconut oil spray before tossing them in the cinnamon sugar.
Expert Tips
- Don't over mix the batter! Once the flour is added to the batter, don't over mix! Mix until all of the ingredients are just combined. Over mixing can result in dense donuts!
- Measure your flour accurately! Whenever you are baking, it is important to measure your flour correctly to get tender and moist donuts, cupcakes, muffins or cakes. To measure it correctly, spoon the flour into the measuring cup and use the flat end of a butter knife to level off the flour!
- Switch out the spices for pumpkin pie spice! If you have it on hand, feel free to substitute the cinnamon, nutmeg, cloves and ginger with 1 ¾ teaspoon of pumpkin pie spice instead.
- Try them with a cream cheese frosting! If you prefer to have frosted donuts, try my pumpkin donuts with cream cheese frosting recipe!
Frequently Asked Questions
If you want these in a donut shape, it is best to bake them in donut molds. I like the silicone donut molds the best and they are so fun to have on hand! But if you don't want to invest in a donut mold, you can make these in muffin form instead. Just make sure to bake about 5-7 minutes longer and check for doneness with a toothpick!
Definitely! All of my recipes are vegan and gluten-free friendly. To make these gluten-free, use a 1:1 replacement gluten-free flour like King Arthur or Cup 4 Cup!
To store leftover vegan pumpkin donuts, store in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to one week! To freeze, wrap them individually in plastic wrap, then place in a freezer safe bag and freeze for up to 3 months. You can thaw in the fridge overnight prior to enjoying them!
I absolutely love baking with pumpkin, so yes! Try some of my favorites like Vegan Pumpkin Muffins, Vegan Pumpkin Bars, and Pumpkin Bagel Bites!
More Donut Recipes to Try
Vegan Pumpkin Donuts with Cinnamon Sugar
Ingredients
Vegan Pumpkin Donuts
- 1 cup non dairy milk
- 1 cup pumpkin puree
- 1 cup cane sugar, coconut sugar, or ⅓ cup purecane sugar substitute
- ⅓ cup melted vegan butter
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Sugar Topping
- ¼ cup cane or coconut sugar
- 1 teaspoon cinnamon
Instructions
Vegan Pumpkin Donuts with Cinnamon Sugar
- Preheat the oven to 350
- Mix the non dairy milk, pumpkin puree, sugar, melted vegan butter, vanilla, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. Then, add the flour and mix until a smooth batter is formed.
- Spoon the batter into 16 to 18 greased silicone donut molds. Bake in the oven for about 25 minutes or until the donuts are golden.
- While the donuts are baking, mix the sugar and cinnamon topping.
- Allow the donuts to cool before tossing them in the cinnamon sugar. If the cinnamon sugar isn't sticking, you may lightly spray them with a olive oil or coconut oil spray before tossing them in the cinnamon sugar.
Video
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Kimmy says
these are a big hit in my house! a little treat the whole family loves and the recipe is easy to follow!