Can I make these vegan pumpkin donuts without a donut pan?

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.

Why are my baked pumpkin donuts dense?

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.

Why are my donuts sticking to the pan?

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.

When should I add the cinnamon-sugar coating?

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.

Can I use this recipe to make mini donuts?

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.

vegan pumpkin cinnamon sugar donuts (baked!)

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Soft, spongy baked pumpkin donuts covered in cinnamon-sugar. All vegan!

Author: Lyndsey Hiltner
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

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For the Donuts

2 2/3 cup all purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup pumpkin puree
1/2 cup nondairy milk
1/4 cup canola oil
1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

1/3 cup vegan butter, melted
3/4 cup granulated sugar
1 1/2 tablespoons ground cinnamon

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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!