Vegan Pumpkin Doughnuts

These easy vegan pumpkin doughnuts are so simple to make and are baked not fried. With a soft and fluffy, perfectly spiced doughnut coated in cinnamon sugar, these doughnuts take just 20 minutes to make from scratch.

Course Morning Tea

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings doughnuts

Calories 244kcal

Author Sally

Equipment

Ingredients

For the doughnuts:

1 ¼ cups plain flour/all purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
⅓ cup pumpkin puree
½ cup white sugar/granulated sugar
½ teaspoon vanilla extract
1 tablespoon canola oil
½ cup dairy-free milk

For the coating:

1 cup white sugar/granulated sugar
2 teaspoons ground cinnamon
2-3 tablespoons dairy-free butter melted

Instructions

Preheat the oven to 180°C (350°F) and lightly spray a doughnut pan with cooking oil.
In a medium bowl, whisk together the plain flour, baking powder, pumpkin pie spice, and salt to combine.
In a large bowl, whisk the pumpkin puree, sugar, vanilla extract, and oil until well combined. Gradually add the dry ingredients, whisking as you slowly pour in the dairy-free milk, until the batter is smooth.
Pour the batter into a large piping bag or ziplock bag, and snip off the tip. Pipe the batter into the doughnut pan, filling each mould until ¾ full.
Bake in the oven for 10–12 minutes, or until the tops spring back when lightly touched. Let the doughnuts cool in the pan for 2 minutes before turning them out onto a wire rack.
For the coating, mix together the sugar and cinnamon in a small bowl, and set aside. In another small bowl, melt the dairy-free butter in the microwave.
Once the doughnuts are cool enough to handle, brush them lightly with the melted dairy-free butter, then dip them in the cinnamon sugar mixture until fully coated. Repeat with all doughnuts.
These are best enjoyed slightly warm but will keep in an airtight container at room temperature for up to 2 days.

Notes

Doughnut Pan: I have a 6 hole doughnut pan, so I repeat steps 4 and 5 with the remaining batter to make 8 doughnuts in total.

Nutrition