Vegan Pumpkin Donuts
These baked pumpkin donuts are soft, perfectly spiced, and coated in a cinnamon-sugar crunch. No eggs, no milk, no butter needed. If you love pumpkin baking, also try my Vegan Pumpkin Pie or Pumpkin Cookies.
Eggless Dairy Free Pumpkin Donuts
These baked pumpkin donuts are incredibly soft, moist, and full of warm fall flavor. Made with real pumpkin purée and cozy cinnamon spice, they’re vegan, eggless, and dairy-free – perfect for sharing with everyone. After baking, each donut is rolled in a sweet brown sugar and cinnamon coating that adds a delicate crunch. They’re comforting, lightly spiced, and perfect with a cup of coffee or tea.
Ingredients
- 2/3 cup (165 g) Pumpkin Puree (canned)
- 1/3 cup (65 g) Superfine Granulated Sugar
- 1/3 cup (65 g) Brown Sugar
- 2 tsp (10 ml) Vanilla Extract
- 1/4 cup (60 ml) Vegetable Oil
- 1 cup (140 g) All-Purpose Flour
- 1/4 tsp (1 g) Salt
- 1 tsp (4 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1 tsp (3 g) Cinnamon Powder
Brown Sugar Coating
- 1/3 cup (65 g) Brown Sugar
- 1 tsp (3 g) Cinnamon Powder
Instructions
- Preheat oven to 350oF (180oC).Brush some oil on the silicone donut mold and set aside.
- To a bowl, add pumpkin puree, white and brown sugar and vanilla extract. Mix well.
- Then add oil and mix.
- Sift in flour, salt, baking powder, baking soda and cinnamon powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Transfer batter to a pipping bag and then pipe dough into the mold.Smooth the top of the batter with tip of the finger.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18 minutes, or until toothpick inserted in the middle of donut comes out clean.
- Let cupcakes cool down in pan for 10 minutes, then transfer cupcakes to wire rack.
- Then, prepare the coating. In a bowl, mix brown sugar and cinnamon powder. While the donuts are still warm, brush them with oil. Dip each donut in the cinnamon-sugar mixture until fully coated.
