Pumpkin Donuts
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These Baked Pumpkin Donuts are FULLY vegan and require just a handful of simple ingredients. They can be made ALL in one bowl and are seriously the most delicious fall treat!
I mentioned on my Instagram recently that I’m planning a PUMPKIN WEEK on my blog that consists of a new pumpkin recipe every day for 6 (or maybe 7?) straight days. It’s gonna be GOOD! OH and it starts on October 15th. GET EXCITED (because I am!)!!
BUT, as you see, I couldn’t resist posting a pumpkin recipe before then. In fact, I’m posting another one next week. #notsorryaboutitatall
These beautiful little Pumpkin Donuts are vegan, dairy free, and the fluffiest little pockets of goodness that I’ve had in a long time.
What is it about donuts that just really makes me feel like I’ve baked something extra fancy!? Or, is that just me?
How to Make these Pumpkin Donuts
This recipe is very similar to my vegan muffin recipe which means that it’s an easy one bowl recipe. You’re welcome.
We’re going to start by sifting together the dry ingredients and then gently mixing the wet ingredients right into the same bowl.
To make for an optimally smooth and pretty donut, I put my batter into a baggie, cut off one corner, and then piped the batter into the donut pan.
One of my favorite parts about this recipe is that it only takes the donuts TEN quick minutes to bake. As you can see from my photos, I’m incapable of waiting for the donuts to cool down before icing them and then digging in. Speaking of which, I like my icing on the thinner side so that there isn’t too much on the donut and overpowering the pumpkin taste.
BUT you can make yours as thick or as thin as you prefer (not that you need my permission, ya know).
That’s all I have for you this week! I hope you have a lovely weekend and that the weather is finally starting to cool off for you like it is here in Nashville (it was in the upper 90s ALL week but tomorrow the high is only 76- woohoo!).
UPDATE:
I’ve played around with these donuts a bit and made them into actual pumpkins. I simply added a few drops of orange food coloring to the icing and then used a pecan as the stem. This is optional but I also used some green gel icing from the store to create little stems. SO CUTE!
Pumpkin Donuts
- Total Time: 20 minutes
- Yield: 6 donuts 1x
Ingredients
- 1 cup of all purpose flour (can also use pastry flour or something similar), I have not tried these with a gluten free flour except a 1-1 flour substitute
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- pinch of salt
- 1/2 teaspoon of pumpkin pie spice
- ¼ cup of maple syrup
- ½ cup of almond milk
- 1 teaspoon of vanilla extract
- ½ cup of pumpkin puree
- 1 cup powdered sugar
- 2 tablespoons milk of choice
- ½ teaspoon of pumpkin pie spice or cinnamon
Instructions
- Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
- In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Stir in the milk, maple syrup, vanilla extract, and pumpkin puree. Stir until well combined.
- Evenly divide the batter into the donut pan. You can spoon it in and shake the pan a bit to level it out OR you can pour the batter into a baggie, cut one corner, and then pipe the batter into the donut pan.
- Bake for 9-12 minutes or until a toothpick inserted in the donuts comes out clean. Mine took right at 10 minutes.
- While the donuts cool, make the icing by whisking together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of the pumpkin pie spice. Add additional milk, 1 tablespoon at a time, until you reach your desired icing thickness.
- Once donuts have cooled a bit, dip them into the icing and ENJOY!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: baking, pumpkin spice, donuts, vegan
This post may contain affiliate links. Please read my disclosure policy.
23 Comments on “Pumpkin Donuts”
Just made a double patch of these, they are amazing!
Definitely adding it to my favourite recipe list. :)
Thanks for a great dessert!
aww yay!! that makes me so happy to hear!!!
Hey. Would replacing the powdered sugar for stevia ruin the donuts’ consistency?
Unfortunately I can’t say for sure. I have not done a lot of baking with stevia. Sorry I can’t help more!
Would it be possible to put these into a shallow muffin pan as I don’t have a donut mold?
I have not tried this but I’m sure that it would work well. The bake time could be a little different so I would watch them
Is the almond milk supposed to be unsweetened?
It doesn’t make a huge difference. I used unflavored and unsweetened.
I just made these and the batter was thick and a little dry.. not crumbly but almost. I used coco flour…
unfortunately these do not work well with coconut flour without completely altering the recipe to make it. I will update that in the recipe card so people no for the future
Do you use sweet or unsweetened almond milk
unsweetened! But if all you have is sweetened, it doesn’t make a huge difference
I made these this morning so delicious! How would I store them if I’m bringing them to a dinner party later this evening? Room temp or fridge?
My kids are allergic to nuts – would regular milk work for the Almond Milk? Or FairLife?
yes! Really any liquid would work well here
I want to make a lot of these – for two dozen can I just quadruple the recipe ? Have you tried sprinkling anything on top ? What would make sense here , hmm. Kids allergic to nuts otherwise I’d put some spiced nut ??♀️
★★★★★
I haven’t tried sprinkling anything on top but maybe mini choc chips? I’ve never tried it but I don’t see why you can’t simply quadruple the recipe! Hope you love them!
Will this work with sweet potato puree as well?
yes for sure!
★★★★★
I made these with GF oat flour and they turned out great. Also didn’t have a donut pan so I opted for mini cupcake pan. Just baked them for 15 minutes. So yummy!
My daughter made these today. Simple to follow, had all the ingredients (imagine having a can pumpkin in my pantry in May? but it was there!!) except maple syrup. She didn’t want to run to the store for that one item, so decided to substitute 1/4 C of brown sugar. They came out superb! Just like in your photos and the flavor and texture were perfect! We were both so proud of her because she doesn’t bake but decided to try with your recipe. I think she will be doing much more with the success of these donuts!
Thank you for making it so easy for her. These really are amazing donuts, light but dense and not too sweet even with the glaze on top….simply irresistable!
★★★★★
aww YAY! This seriously makes me SO SO happy! Thank you for coming back to tell me this. I’m happy your daughter enjoyed making and eating them!
Super tasty recipe! I am not vegan but these taste definitely not vegan haha!
I made them as directed but in a silicone 11 mini muffin mold. Recipe makes 12 mini muffins and I adjusted the time to 17 mins. Came out perfect “DELICIOUS” was the review from a 4yr old. We added sprinkles and no icing or sugar coating to these.
Thanks Brita for another yummy recipe!
★★★★★