Vegan Pumpkin Spice Donuts
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.
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.
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.
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).
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.
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!
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).
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.
Step Eight
Glaze each donut and then you can serve them warm or at room temperature.
FAQs
My favorite gluten-free flour is the Bob’s gluten-free baking flour.
If you are not gluten-free, you can just use regular wheat flour for this recipe.
Yes, you can!
More Vegan Pumpkin Recipes You Might Like
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Ice Cream
- Pumpkin Spice Chia Pudding
- Pumpkin Spice Energy Balls
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
PrintVegan & Gluten-Free Pumpkin Spice Donuts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 1x
- Diet: Vegan
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.
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
- Preheat your oven to 350 degrees. Place your donut trays on a baking sheet and set aside.
- In a medium mixing bowl, combine the flour, coconut sugar, pumpkin pie spice, baking powder, and baking soda.
- Stir in the pumpkin puree, coconut oil, almond milk, and a flax or chia egg.
- 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.
- 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.
- 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).
- 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.
- Glaze each donut and then you can serve them warm or at room temperature.
Notes
- If you are not vegan, you can use a regular egg in this recipe.
- 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
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.
I can’t wait to try these. I am a pumpkin spice LOVER and can’t imagine fall without it!
Who doesn’t like Pumpkin Spice?!
★★★★★
Thanks, Erin!!! Please let me know how your donuts turn out!
Pumpkin spice lover here. I use sugar free pumpkin butter on my GF toast. I love everything pumpkin. Once we’re done with the kitchen remodel I just might give these a whirl.
Great, Paula! We are two of a kind, then. I love all things pumpkin too! Good luck with your remodel.
Yummy and perfect for the Halloween!
Thanks for sharing this recipe!
★★★★★
I made these and they were great! The kids loved them, too. Thanks for the great recipe!
That makes me so happy, Claudine! I’m so glad you and your kiddos liked them!
can i use almond flour for this recipe?
I haven’t tried it with almond flour, Jan! I’m sorry!
This is my new favorite dessert recipe! I can’t wait to make them in different flavors too.
★★★★★
Do you think this recipe would work in one of the small electric donut makers?
I’m not familiar with that type of machine! I would have to try it, I am not sure.
Carrie,
Do you think you could you substitute persimmons puree for the pumpkin?
Yes…I’m sure you could. You may need to add a little water to help get the same consistency as pumpkin. You might also cut back on the sugar so they’re not too sweet.
This is a simple and delicious doughnut recipe! I substituted mashed bananas for the pumpkin and loved every bite. Well-done!
★★★★★
Woo hoo! I’m so glad you enjoyed!