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
Donuts
- 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 / Avocado 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 a silicone donut mould with oil and set aside.
- In a bowl, mix pumpkin purée, white and brown sugar, and vanilla extract.
- Add oil and mix.
- Sift in flour, salt, baking powder, baking soda, and cinnamon. Mix until just combined — do not overmix.
- Transfer batter to a piping bag and pipe into the mold. Smooth the tops.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18 minutes, or until toothpick inserted in the middle of donut comes out clean.
- Cool in the mold 10 minutes, then transfer to a wire rack.
- While the donuts are still warm, brush with oil. Mix brown sugar and cinnamon in a shallow bowl. Dip each donut into sugar cinnamon mix until fully coated.