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Baked Vegan Pumpkin Spice Donuts

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Soft, fluffy, and warmly spiced Baked Vegan Pumpkin Spice Donuts coated in a sweet pumpkin spice-sugar topping. A cozy fall treat that’s quick, plant-based, and perfect for breakfast, snacks, or dessert.

Ingredients

1 ½ cups organic all-purpose flour

½ cup organic cane sugar

¾ cup organic pumpkin puree (not pie filling)

1 ½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon homemade pumpkin spice blend

⅛ teaspoon sea salt

⅓–½ cup almond milk (or other plant-based milk)

1 teaspoon apple cider vinegar

3 tablespoons organic vegetable oil

1 teaspoon vanilla extract

1 cup organic cane sugar (for coating)

1 tablespoon pumpkin spice (store-bought or homemade)

4–5 tablespoons vegan butter, melted

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a donut pan.
  2. Whisk almond milk and apple cider vinegar in a small bowl. Let sit for 5 minutes to curdle into vegan buttermilk.
  3. In a large bowl, mix flour, cane sugar, baking powder, baking soda, pumpkin spice, and salt.
  4. Add pumpkin puree, vegetable oil, vanilla, and the almond milk mixture. Stir gently until just combined.
  5. Spoon or pipe batter into the donut pan, filling each mold about ¾ full.
  6. Bake for 12–15 minutes, until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan.
  7. Mix cane sugar and pumpkin spice in a shallow bowl for the coating.
  8. Brush or dip each donut lightly with melted vegan butter, then roll in the pumpkin spice-sugar until coated.
  9. Serve warm or at room temperature.

Notes

Substitute coconut sugar for cane sugar for deeper flavor.

Add mini chocolate chips for extra sweetness.

Swap pumpkin spice for chai spice for variation.

Make muffins instead of donuts (bake 18–20 minutes).

Try a maple glaze instead of sugar coating.

Nutrition

Find it online: https://justsosavory.com/baked-vegan-pumpkin-spice-donuts/