Easy Baked Vegan Pumpkin Donuts

Vegan pumpkin donuts have a light and delicate texture and are packed full of cinnamon spices! Easy to bake in a donut pan.

Prep Time: 15

Cook Time: 12

Total Time: 27

Course: Breakfast

Cuisine: Baked Goods

Keyword: fall, pumpkin, vegan baking

Servings: donuts

Calories: 145kcal

Preheat the oven to 350°F (180°C). Spray your donut pan with non-stick spray and set aside.
Make the vegan buttermilk. In a small bowl, stir together the non-dairy milk of your choice and the apple cider vinegar. Set aside for 5 minutes.
Mix the dry ingredients. Whisk the flour, cornstarch, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl until combined. Set aside.
Mix the wet ingredients. In a large bowl, whisk together the pumpkin, brown sugar, oil, milk mixture, and vanilla until they are combined.
Combine. Pour the dry ingredients into the wet and then fold them together gently until just combined.
Transfer to donut pan. Carefully spoon the batter into the donut pan. Or, fill a piping bag with the batter and pipe the batter into each donut cup, filling about ¾ of the way full.
Bake for 12-14 minutes until the tops are golden brown and the donuts have pulled away from the edges of the pan. Remove from the oven and immediately remove them from the pan and coat with cinnamon sugar.
Cool and enjoy! Let the donuts cool slightly on a wire rack before enjoying. Cover leftover donuts tightly and store at room temperature for 1-2 days or up to a week in the fridge. Enjoy!

How to Store
- Countertop: Cover the donuts in an airtight container and store on the countertop for 1-2 days.
- Fridge: Cover the donuts in an airtight container and store in the fridge for up to a week. Note, the cinnamon sugar may melt into the donut if kept in the fridge but they still taste amazing!
- Freezer: Freeze the fully baked and cooled donuts before coating in cinnamon sugar. They will keep in a freezer safe container for up to 2 months. Allow them to come to room temperature and brush with melted vegan butter before coating in cinnamon sugar.
Variations
- Chocolate: Add mini chocolate chips to the donut batter and bake as directed for a pumpkin chocolate baked donut!
- Chocolate Glaze: Melt 1/2 a cup of chocolate chips with a tablespoon of dairy free milk in the microwave or over the stove top on low heat. Drizzle over the cooled donuts.
- Vanilla Glaze: Mix powdered sugar with some soy milk (or any plant based milk) and add a splash of vanilla extract. Drizzle over the cooled donuts.

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