These vegan pumpkin cinnamon sugar donuts are soft, fluffy and packed with pumpkin flavor, then coated in a sweet cinnamon sugar topping. Easy to make and full of cozy fall flavor, these baked pumpkin donuts are the perfect dairy-free and egg-free fall treat.
As much as I love a vegan apple cider donut, sometimes you just want a simple pumpkin donut in the fall!
These donuts are made with staple ingredients you likely already have in your pantry and come together in only about 30 minutes. Just think, you could be indulging in warm pumpkin goodness in under an hour!
If you're looking for more indulgent, breakfast-like vegan pumpkin recipes, please check out my vegan pumpkin waffles and vegan pumpkin pancakes.
If you'd like to try a fried version of a pumpkin donut, check out Courtney's Homestead's vegan pumpkin donuts. They're awesome!
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ingredients
Here are all of the pantry-friendly ingredients you'll need to make these donuts:
- All-purpose flour: Provides the structure for the donuts, helping them hold their shape while remaining soft and tender.
- Granulated sugar: Adds sweetness, helps create a delicate crumb and coats the donuts.
- Light brown sugar: Adds extra sweetness with a subtle molasses flavor that complements the pumpkin and warm spices.
- Baking powder: Acts as the leavening agent, helping the donuts rise and become light and fluffy.
- Salt: Balances the sweetness and enhances the flavors of the other ingredients.
- Spices: Add warm, sweet spice that gives these donuts their classic fall flavor.
- Pumpkin puree: Adds moisture, tenderness, and pumpkin flavor while helping bind the ingredients together.
- Nondairy milk: Adds moisture to bring the batter together and create a soft donut texture.
- Canola oil: Provides fat to keep the donuts moist and tender without adding a strong flavor.
- Vanilla extract: Enhances the sweetness and adds a warm, aromatic flavor.
- Vegan butter: Helps the cinnamon-sugar mixture stick to the donuts while adding a rich, buttery flavor.
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why you'll love these donuts
- Soft and fluffy: These baked donuts have a tender, cake-like texture that practically melts in your mouth.
- Full of fall flavor: Pumpkin puree and cozy spices like cinnamon, ginger, and nutmeg make every bite taste like autumn.
- Coated in cinnamon sugar: A buttery cinnamon-sugar coating adds the perfect touch of sweetness and a delicious, lightly crunchy finish.
- Easy to make: No yeast, rising time, or deep-frying required! These donuts come together with simple ingredients and a donut pan.
- Completely vegan: Made without eggs or dairy, these donuts are a delicious plant-based treat that everyone can enjoy.
how to make vegan pumpkin donuts (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry donut ingredients. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix!
Transfer the donut batter to a piping bag fit with a large, round tip. Lightly grease a donut pan and carefully pipe the donut batter into each mold.
Place pan on center rack of an oven that has been preheated to 350 degrees F (175 C). Bake for 15-17 minutes.
Allow donuts to sit in the pan for 5 minutes before transferring to a wire rack.
In a medium bowl, mix together the cinnamon-sugar. Once donuts are cool enough to handle, brush with the melted vegan butter. Immediately place the donut into the bowl of cinnamon sugar. Flip a few times to coat completely.
recipe tips
Here are a few tips I always follow to ensure my vegan pumpkin cinnamon sugar donuts come out perfectly every time:
- Measure the flour correctly. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make your donuts dense or dry.
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can throw off the flavor and texture of the donuts.
- Don't over-mix the batter. Stir the wet and dry ingredients together just until no dry flour remains. Over-mixing can lead to dense, tough donuts.
- Avoid overfilling the donut pan. Fill each cavity about two-thirds to three-quarters full to give the donuts room to rise without losing their shape.
- Let the donuts cool slightly before coating. Allow them to rest in the pan for a few minutes, then transfer them to a wire rack. They should be warm but not hot when you brush them with melted vegan butter.
- Coat while warm. The cinnamon-sugar mixture sticks best when the donuts are still slightly warm. If they cool completely, gently rewarm them before coating.
- Apply the coating evenly. Brush each donut with a thin layer of melted vegan butter, then dip it in the cinnamon sugar, turning to cover all sides. Too much butter can make the coating wet rather than lightly crisp.
- Use a piping bag for easy filling. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off to fill the donut cavities neatly and evenly.
how to remove the donuts from the pan
For the easiest release, generously grease your donut pan with vegan butter or nonstick baking spray before adding the batter, making sure to coat the center posts and edges of each cavity.
Once baked, let the donuts cool in the pan for about 5-10 minutes. This gives them time to firm up so they're less likely to break when removed. Gently run a small silicone spatula or butter knife around the edges if needed, then carefully lift each donut out of the pan. Transfer them to a wire rack to cool slightly before brushing with melted vegan butter and coating in cinnamon sugar.
Tip: Avoid leaving the donuts in the pan for too long, as trapped steam can make them damp and more difficult to release.
frequently asked questions
You can pipe the donut batter into rings on a baking sheet lined with parchment paper. The donuts will have a less uniform shape and an overall more rustic look.
Dense donuts can result from adding too much flour or over-mixing the batter. Measure your flour carefully using the spoon-and-level method, and mix the wet and dry ingredients just until combined.
The pan may not have been greased thoroughly, or the donuts may have been removed before they had time to set. Grease every cavity well, including the center posts, and allow the donuts to cool for 5-10 minutes before gently removing them.
For the best results, coat the donuts while they're still slightly warm. Brush each donut with melted vegan butter, then dip it in the cinnamon-sugar mixture. If the donuts cool completely, you can gently warm them before coating.
Yes! If you have a mini donut pan, you can use it to make bite-sized treats. Fill the cavities only about two-thirds full and start checking for doneness earlier than you would for full-size donuts, since mini donuts bake more quickly.
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recipe variations
If pumpkin alone isn't enough to satisfy your fall cravings, here are a few additions you can make to update this recipe:
- Maple Cinnamon Sugar Donuts: Add a little maple extract to the batter for a cozy maple flavor that pairs beautifully with the pumpkin and cinnamon.
- Apple Pumpkin Donuts: Fold ½ cup of finely diced apple into the batter for little bursts of fruity sweetness.
- Chai-Spiced Donuts: Add a pinch of ground cardamom and cloves to the batter for a chai-inspired twist.
- Pumpkin Chocolate Chip Donuts: Fold ½ cup of vegan mini chocolate chips into the batter before baking for a sweet chocolatey addition.
- Vanilla Glazed Donuts: Skip the cinnamon-sugar coating and drizzle the cooled donuts with a simple glaze made from powdered sugar, vanilla extract, and nondairy milk.
- Brown Sugar Cinnamon Coating: Replace some of the granulated sugar in the coating with light brown sugar for a deeper, caramel-like sweetness.
- Extra-Cinnamon Donuts: Increase the cinnamon in the coating to 2 tablespoons for an extra-spiced finish.
storage
Room Temperature: Store the donuts in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry spot away from direct sunlight. The cinnamon-sugar coating is best on the day they're made, as it may gradually absorb moisture and become less crisp.
Refrigerator: If you'd like to keep them longer, store the donuts in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature or warm them briefly before serving for the best texture.
Freezer: For longer storage, freeze the uncoated donuts in a freezer-safe container or bag for up to 1 month. Let them cool completely before freezing, and separate layers with parchment paper to prevent sticking. Thaw at room temperature, then brush with melted vegan butter and coat in cinnamon sugar just before serving.
If you make this recipe please tag @censoredbaker on Instagram!
Printvegan pumpkin cinnamon sugar donuts (baked!)
Soft, spongy baked pumpkin donuts covered in cinnamon-sugar. All vegan!
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 12 Donuts 1x
- Category: Dessert for Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
For the Donuts
- 2 ⅔ cup all purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ cup pumpkin puree
- ½ cup nondairy milk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating
- ⅓ cup vegan butter, melted
- ¾ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grease a donut pan with cooking spray. Set aside.
- Mix: Add the all purpose flour, granulated sugar, brown sugar, baking powder, salt and spices to a large mixing bowl and whisk together. Add the pumpkin, nondairy milk, canola oil and vanilla to the bowl and mix until just combined.
- Pipe: Fill a piping bag (or a sealable plastic bag with the corner cut off) fit with a large round tip with as much of the donut batter as you can. Pipe the batter into each of the donut molds in your prepared pan. See video.
- Bake: Place pan on center rack of preheated oven and bake for 15-17 minutes. Allow donuts to cool in the pan for 10 minutes before transferring to a wire rack.
- Coating: In a medium-sized bowl, mix together the granulated sugar and cinnamon. Using a pastry brush, brush a donut with melted vegan butter on all sides. The donuts should still be warm but not too hot to handle. Immediately place it in the cinnamon-sugar mixer and flip a few times to coat evenly. Repeat for all of the donuts. Serve!
Notes
*Prepared donuts can be stored in an airtight container at room temperature for 1-2 days or can be frozen for up to 1 month.
more vegan donut recipes
more vegan pumpkin recipes
- vegan salted caramel pumpkin cake with maple frosting
- vegan pumpkin cookies with cream cheese frosting
- vegan pumpkin spice ice cream with cookie swirl (no-churn!)
- Vegan Pumpkin Cake with Cream Cheese Frosting and Caramel Drizzle
