If you love all things pumpkin spice, you’ve got to try these amazing Gluten-Free & Vegan Pumpkin Spice Baked Donuts. This recipe is a healthy and delicious way to celebrate fall.

three pumpkin spice donuts on a plate with a bite taken out of one

Baked donuts are one of my favorite desserts of all time. They have the shape and flavor of your favorite fried donuts, but without the grease. And, this recipe for Vegan Baked Pumpkin Donuts is also made gluten-free. I think you are really going to love this recipe!

If you’ve never made baked donuts at home before, I will show you exactly how to do it. You will need to get a donut baking pan, though. This is the best way to get the correct donut shape.

Other than that, this recipe is fairly simple to make.

labeled photo with ingredients for pumpkin baked donuts

Recipe Steps

Step One

Preheat your oven to 350 degrees. Place your donut trays on a baking sheet and set aside.

Step Two

In a medium mixing bowl, combine the flour, coconut sugar, pumpkin pie spice, baking powder, and baking soda.

ingredients for baked pumpkin donuts

Step Three

Stir in the pumpkin puree, coconut oil, almond milk, and a flax or chia egg (made my mixing 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and letting it sit for about 5 minutes).

baked pumpkin donut batter in a bowl

Step Four

Then, use a spatula to transfer the donut batter into a zip-top bag. This will allow you to pipe the batter into your donut trays.

pumpkin donut batter in a ziplock bag for piping

Step Five

Cut off the end of the plastic bag and pipe your batter into the donut trays. I like to do a double layer so the donuts bake up nice and fluffy. You should have enough batter for about 10 donuts.

Don’t worry if the batter doesn’t look perfect. You will eventually flip the donuts over before icing them and they will be perfect on the bottom side!

donut batter in a donut tray ready to be baked

Step Six

Bake your donuts for 20-22 minutes, or until they are golden brown and a toothpick inserted in the side comes out clean.

After you remove them from the oven, you can transfer them to a cooling rack, flipping them over as you pull them out of the tray (so the smooth bottom side is now on top).

baked pumpkin donuts on a cooling rack

Step Seven

While the donuts are cooling, it’s time to make your glaze. All you have to do is combine your powdered sugar, pumpkin pie spice, and almond milk in a small bowl. Whisk together and then dip each donut in the glaze.

glaze for pumpkin baked donuts

Step Eight

Glaze each donut and then you can serve them warm or at room temperature.

baked pumpkin donuts laid out on two separate plates for serving

FAQs

What kind of gluten-free flour do you like?

My favorite gluten-free flour is the Bob’s gluten-free baking flour.

I’m not gluten-free…do I have to use gluten-free flour?

If you are not gluten-free, you can just use regular wheat flour for this recipe.

I’m not vegan, can I use a regular egg?

Yes, you can!

More Vegan Pumpkin Recipes You Might Like

up close picture of a pumpkin baked donut with a bite taken out of it

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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three baked pumpkin donuts on a white plate

Vegan & Gluten-Free Pumpkin Spice Donuts

★★★★★

5 from 4 reviews
Print Recipe

Description

If you love all things pumpkin spice, you’ve got to try these amazing Gluten-Free & Vegan Pumpkin Spice Baked Donuts. This recipe is a healthy and delicious way to celebrate fall.

Scale

Ingredients

  • 1 cup gluten-free flour
  • 1/4 cup coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup pumpkin puree
  • 1 tablespoon coconut oil, melted
  • 1/2 cup almond milk
  • 1 flax or chia egg (made by mixing 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water)
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2 teaspoons almond milk

Instructions

  1. Preheat your oven to 350 degrees. Place your donut trays on a baking sheet and set aside.
  2. In a medium mixing bowl, combine the flour, coconut sugar, pumpkin pie spice, baking powder, and baking soda.
  3. Stir in the pumpkin puree, coconut oil, almond milk, and a flax or chia egg. 
  4. Then, use a spatula to transfer the donut batter into a zip-top bag. This will allow you to pipe the batter into your donut trays.
  5. Cut off the end of the plastic bag and pipe your batter into the donut trays. I like to do a double layer so the donuts bake up nice and fluffy. You should have enough batter for about 10 donuts.
  6. Bake your donuts for 20-22 minutes, or until they are golden brown and a toothpick inserted in the side comes out clean. After you remove them from the oven, you can transfer them to a cooling rack, flipping them over as you pull them out of the tray (so the smooth bottom side is now on top).
  7. While the donuts are cooling, it’s time to make your glaze. All you have to do is combine your powdered sugar, pumpkin pie spice, and almond milk in a small bowl. Whisk together until the glaze is smooth. 
  8. Glaze each donut and then you can serve them warm or at room temperature.

Notes

  1. If you are not vegan, you can use a regular egg in this recipe.
  2. Store any leftover donuts in a tightly-sealed container in the refrigerator for up to 4 days. Re-heat before serving.
  • Category: Dessert
  • Method: Oven
  • Cuisine: Vegan & Gluten-Free

Keywords: gluten free baked donut recipe, vegan baked donuts, pumpkin spice baked doughnuts

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