Cakes Vegan - No egg no milk no butter

Vegan Baked Pumpkin Donuts

Baked Pumpkin Donuts / No egg No milk No Butter

These Egg-Free Dairy-Free PUMPKIN DONUTS are super moist and easy to make. Loaded with pumpkin and pumpkin spice flavors, these Baked Pumpkin Donuts are perfect Fall Desserts.
Makes 6 donuts.


  • 1/3 cup (65 g) Dark Brown Sugar
  • 1/2 cup (120 ml) Water, room temperature
  • 1/4 cup (75 g) Pumpkin Puree (Canned)
  • 1/4 tsp (1 g) Freshly Grated Ginger (or Ground Ginger)
  • 1 tsp (2.5 g) Ground Cinnamon
  • 1/4 tsp (0.5 g) Ground Nutmeg
  • 2 tbsp (28 g) Coconut Oil, melted and cooled
  • 1 cup (140 g) All-Purpose Flour
  • 1 tsp (4 g) Baking Powder
  • 1/4 tsp (1 g) Baking Soda
  • 1/4 tsp (1.5 g) Salt

Sugar Coating

  • 1/2 cup (100 g) Granulated Sugar


  • Preheat Oven to 370oF (190oC).
  • To a bowl, add sugar and water. Whisk until sugar dissolves completely.
  • To the same bowl, add pumpkin puree, ginger, cinnamon, nutmeg. Mix well.
    Then, add coconut oil and mix well.
  • To the bowl, sift in flour, baking powder, baking soda and salt.
    Mix until dry flour no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Transfer batter to piping bag.
  • Pipe batter to donuts mold or pan.
  • Bake in PREHEATED Oven 370oF (190oC), rack middle position, for 15 minutes.
  • Coat donuts, when still warm, with granulated sugar.
    Place donuts on cooling rack.