These baked vegan pumpkin donuts are the perfect holiday treat! They're cakey, moist, and topped with vegan cream cheese icing! Everyone is going to love these and no one will believe you when you tell them they're vegan, gluten free (optional), and baked, not fried!
If you love the cream cheese pumpkin donuts at Starbucks, you’re going to love these vegan pumpkin donuts drizzled with homemade vegan cream cheese frosting! They are cakey, fluffy, moist, and super soft! You only need a few simple ingredients and about 5 minutes to mix. The best part about these mouth watering vegan pumpkin spiced donuts is that they are better-for-you thanks to being baked and not fried. Top them with homemade vegan cream cheese frosting and serve them as an incredible vegan breakfast or dessert.
Here are a few tips:
You can make your vegan pumpkin spiced donuts gluten free by using a gluten free all purpose flour such as King Arthur Measure for Measure.
You may use any kind of sugar in the batter, including cane sugar, coconut sugar, or purecane 1-1 zero calorie sugar substitute.
Here is the link to the silicone donut molds that I use for all of my vegan donut recipes.
Not vegan? Feel free to use regular dairy milk and butter in this recipe!
If you are searching for a collection of my favorite easy vegan and gluten free sweet and savory treats, order a copy of Light & Easy Vegan Baking! Click here to learn more or order a copy! My new baking book includes over 60 brand new recipes from cookies, cupcakes, cakes, pies, cobblers biscuits, rolls, muffins, and so much more!
If you loved these vegan pumpkin spiced donuts, here are some other vegan pumpkin recipes that you might like!
And, don’t forget that my cookbook Easy Low-Cal Vegan Eats is available NOW and currently on sale with free 2 day shipping! It includes 60 brand new recipes for every meal of the day! Plus some of my favorite holiday bakes like Apple Pie, Snickerdoodle Cookies, Coffee Cake, Cornbread, and Chilis!
AuthorJillianRatingDifficultyBeginner
These baked vegan pumpkin donuts are the perfect holiday treat! They're cakey, moist, and topped with vegan cream cheese icing! Everyone is going to love these and no one will believe you when you tell them they're vegan, gluten free (optional), and baked, not fried!
Yields18 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Vegan Pumpkin Donuts
Vegan Cream Cheese Frosting
Vegan Pumpkin Donuts
1
Preheat the oven to 350
2
In a large mixing bowl, mix the oat or almond milk, pumpkin puree, maple syrup, sugar, butter, vanilla, baking powder, baking soda, cinnamon, and nutmeg until well combined. Then, add the flour and mix until a batter forms. Pour the batter into 18 silicon donut molds.
3
Bake for 25-30 minutes until the donuts are risen, completely cooked through, and lift easily out of the pan.
4
While the donuts are baking, mix the vegan cream cheese icing ingredients. Add more powdered sugar to make the icing thicker. Wait for the donuts to cool before icing OR ice them while they're warm to create a "glaze effect"
In a large mixing bowl, mix the oat or almond milk, pumpkin puree, maple syrup, sugar, butter, vanilla, baking powder, baking soda, cinnamon, and nutmeg until well combined. Then, add the flour and mix until a batter forms. Pour the batter into 18 silicon donut molds.
3
Bake for 25-30 minutes until the donuts are risen, completely cooked through, and lift easily out of the pan.
4
While the donuts are baking, mix the vegan cream cheese icing ingredients. Add more powdered sugar to make the icing thicker. Wait for the donuts to cool before icing OR ice them while they're warm to create a "glaze effect"
I’m Jillian Glenn – you can just call me Jill! Author of the cookbooks ‘Easy Low-Cal Vegan Eats‘ and Light & Easy Vegan Baking, and the recipe developer of Peanut Butter and Jilly! I am so thrilled you’re here! I create Easy Vegan and Gluten Free Recipes that are family-friendly, affordable, healthy-ish, and super yummy! (read more)
Estimated Nutrition
Nutrition Facts
Serving Size 1 Donut
Servings 18
Amount Per Serving
Calories211
% Daily Value *
Total Fat8g13%
Total Carbohydrate33g11%
Protein2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I just purchased a bag of Bob’s Redmill gluten free flour and I see you don’t recommend it. Have you tried making it with Bob’s? I hate to have to go through the bother of returning it !
12 Comments
Libby Scott
Posted on: November 2, 2020Can I use coconut flour instead of the all purpose flour, and if so, do I need to adjust the amount?
JillianGlenn
Posted on: November 2, 2020Hi Libby, you will need to use regular or gluten free all purpose flour in this recipe!
Jamila
Posted on: November 2, 2020How did u make ur pumpkin puree and what should the consistency look like?
Jillian
Posted on: November 2, 2020Hi Jamila, I used canned 🙂
Kim
Posted on: November 2, 2020Could I make cupcakes from this recipe or put it in a 8×8 pan?
I don’t have a donut pan
Thank u!
Jillian
Posted on: November 2, 2020Hi Kim, absolutely! These would be delicious in cupcake form 🙂
JC
Posted on: November 2, 2020I just purchased a bag of Bob’s Redmill gluten free flour and I see you don’t recommend it. Have you tried making it with Bob’s? I hate to have to go through the bother of returning it !
Jillian
Posted on: November 2, 2020Hi JC, The Bob’s Red Mill 1-1 baking flour is not ideal for this recipe. I’m sorry!
Kelly
Posted on: November 2, 2020Can’t wait to try! My son is allergic to nuts and dairy. Any other milk you recommend for this recipe?
Jillian
Posted on: November 2, 2020Hi Kelly! I am so excited to hear how you like these donuts! Oat milk is a great swap for almond milk in this recipe 🙂
melissa
Posted on: November 2, 2020what brand of vegan cream cheese did you use?
Jillian
Posted on: November 2, 2020Miyokos is my favorite!