Name: Vegan Baked Pumpkin Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup whole wheat flour; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp pumpkin spice; 1/4 tsp salt; 1/2 cup soy milk; 1 tsp apple cider vinegar; 1/2 cup granulated sugar; 1/2 cup pumpkin puree (not pumpkin pie filling); 1 tsp vanilla extract; 2 tbsp neutral oil (canola, vegetable, or melted coconut); 1/2 cup powdered sugar (for glaze); 2 tbsp maple syrup (for glaze); 1–2 tbsp soy milk (for glaze); Pinch of sea salt (for glaze); 2 tbsp vegan butter (for cinnamon sugar coating); 1/4 cup granulated sugar (for cinnamon sugar coating); 1 tsp ground cinnamon (for cinnamon sugar coating)

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These vegan baked pumpkin donuts are soft, fluffy, and full of cozy fall flavors. Coated in cinnamon sugar or topped with a rich maple glaze, they’re the perfect treat to enjoy with your morning coffee or as a sweet snack any time of day.

Why You’ll Love This Recipe

These donuts are a delightful balance of indulgence and comfort while being dairy-free and egg-free. They come together quickly with simple ingredients and bake up in just minutes—no frying required. The pumpkin puree keeps them moist, while warm spices add that irresistible autumn flavor. Plus, you can customize them with either a maple glaze for a decadent touch or a cinnamon sugar coating for classic simplicity. Vegan Baked Pumpkin Donuts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the donuts:

Whole wheat flour
All-purpose flour
Baking powder
Baking soda
Pumpkin spice
Salt
Soy milk
Apple cider vinegar
Granulated sugar
Pumpkin puree (not pumpkin pie filling)
Vanilla extract
Oil

For the maple glaze:

Powdered sugar
Maple syrup
Soy milk
Sea salt

For the cinnamon sugar coating:

Vegan butter
Granulated sugar
Ground cinnamon

Directions

Preheat the oven to 350°F and lightly grease a donut pan.
In a large bowl, sift together the flours, baking powder, baking soda, pumpkin spice, and salt.
In a separate bowl, combine soy milk and apple cider vinegar and let sit for 1 minute. Add sugar, pumpkin puree, vanilla, and oil, then whisk together.
Pour the wet mixture into the dry ingredients and stir until just combined.
Transfer the batter to a piping bag or zip-top bag with the corner cut off. Pipe evenly into the six donut wells.
Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
For the maple glaze: sift powdered sugar into a bowl, then whisk in maple syrup, 1 tablespoon soy milk, and salt. Add more soy milk if needed to reach a thick glaze consistency. Spoon or dip donuts into the glaze, then let set for about 15 minutes.
For the cinnamon sugar coating: melt vegan butter, brush onto donuts, then roll in the cinnamon-sugar mixture until well coated.

Servings and timing

This recipe makes 6 donuts.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use oat milk or almond milk instead of soy milk.
Add a pinch of nutmeg or cloves for extra spice depth.
For a lighter option, skip the glaze or coating and enjoy them plain.
Swap the maple glaze for a simple vanilla glaze.
Make them mini by using a mini donut pan—just reduce the baking time.

Storage/Reheating

Store cooled donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in the microwave for 10–15 seconds or in the oven at 300°F for about 5 minutes. Glazed donuts are best enjoyed the same day, while cinnamon sugar-coated donuts hold up well for a couple of days.

FAQs

Can I make these donuts gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the wheat and all-purpose flours.

Do I need a donut pan?

Yes, a donut pan gives them their shape. You can use a muffin pan as a substitute, but the texture will be slightly different.

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree only, as pie filling contains added sugar and spices.

Can I make these donuts ahead of time?

Yes, you can bake them a day ahead and glaze or coat them just before serving.

What kind of oil works best?

Neutral oils like canola, vegetable, or melted coconut oil work well.

How can I make them lower in sugar?

Reduce the granulated sugar slightly or skip the glaze and coating for a less sweet version.

Can I freeze these donuts?

Yes, freeze unglazed or uncoated donuts in an airtight container for up to 2 months. Thaw and then glaze or coat when ready to serve.

Can I use a different plant-based milk?

Absolutely. Almond, oat, or coconut milk can all replace soy milk.

How do I know when the donuts are done baking?

They should spring back lightly when touched and a toothpick should come out clean.

Can I make these into muffins instead?

Yes, simply bake the batter in a muffin tin at the same temperature for about 18–20 minutes.

Conclusion

These vegan baked pumpkin donuts are an easy and cozy recipe perfect for fall mornings or whenever you crave a seasonal treat. With their tender texture and two irresistible topping options, they’re sure to become a new favorite in your baking rotation.