Best Vegan Pumpkin Doughnut Recipe for Fluffy Fall Treats

There’s something truly magical about the aroma of freshly baked pumpkin doughnuts wafting through your kitchen. Whether it’s a crisp autumn morning or you’re just craving a cozy treat, these vegan pumpkin doughnuts are about to become your new favorite indulgence.

They’re soft, fluffy, and perfectly spiced, with a tender crumb and a sparkling cinnamon sugar coating. Best of all, this recipe is completely plant-based—no eggs, no dairy, just pure pumpkin goodness and simple ingredients you probably already have in your pantry.

Not only are these doughnuts incredibly easy to make, but they’re also baked instead of fried, making them a lighter option compared to traditional doughnuts. They come together in under 30 minutes, so you can satisfy your sweet tooth without a lot of fuss.

From cozy weekend brunches to festive holiday breakfasts, these vegan pumpkin doughnuts are sure to be a hit with vegans and non-vegans alike!

Why You’ll Love This Recipe

• Quick & Easy: The batter comes together in just 10 minutes, and they bake in under 15. No yeast, no waiting!
• Healthier Option: These doughnuts are baked, not fried, so they’re lighter but still deliciously satisfying.
• Perfectly Spiced: Warm cinnamon, nutmeg, and ginger pair beautifully with pumpkin for that classic fall flavor.
• Allergy-Friendly: Dairy-free and egg-free, these are great for those with allergies or dietary preferences.
• Versatile: You can customize the sugar coating, add chocolate chips, or drizzle with a simple glaze.
• Kid-Approved: Soft, sweet, and fun to eat, these are a hit with the whole family!

Ingredients

Equipment

• Doughnut pan (non-stick, 6 or 12 cavity)
• 2 Mixing bowls (one for wet, one for dry)
• Whisk
• Rubber spatula
• Piping bag or large zip-top bag (for filling the doughnut pan easily)
• Wire cooling rack
• Measuring cups and spoons
• Small bowl (for cinnamon sugar coating)
• Pastry brush (if using melted butter for coating)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your doughnut pan with non-stick spray or vegan butter.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. In a separate bowl, whisk together the pumpkin puree, brown sugar, plant-based milk, oil, apple cider vinegar, and vanilla extract until smooth and fully combined.
4. Add the wet ingredients to the dry ingredients. Using a rubber spatula, gently fold until just combined. Be careful not to overmix—some lumps are okay.
5. Transfer the batter to a piping bag or a large zip-top bag with the tip cut off. Pipe the batter evenly into the prepared doughnut pan, filling each cavity about 3/4 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the doughnuts comes out clean and the tops spring back when lightly pressed.
7. Remove from oven and let the doughnuts cool in the pan for 5 minutes. Then, carefully turn them out onto a wire rack to cool completely.
8. While the doughnuts cool, mix the granulated sugar and cinnamon in a small bowl for the coating.
9. When the doughnuts are still slightly warm, brush lightly with melted vegan butter if desired, then dip or roll each doughnut in the cinnamon sugar mixture until coated.
10. Enjoy immediately or store in an airtight container at room temperature for up to 2 days.

Tips & Variations

• Don’t Overmix the Batter: Overmixing can result in dense doughnuts. Gently fold the ingredients until just combined.
• Add-Ins: For a fun twist, fold in a handful of vegan mini chocolate chips or chopped nuts.
• Glaze Option: Instead of cinnamon sugar, drizzle with a simple vanilla or maple glaze.
• Make It Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
• No Doughnut Pan? Use a muffin tin and bake as pumpkin doughnut “holes”—just reduce baking time slightly.
• Spice Swap: Play with your spice mix by adding a pinch of cloves or allspice for extra warmth.

“For the fluffiest vegan doughnuts, always check that your baking powder and baking soda are fresh. Old leaveners can result in flat, dense treats!”

Nutrition Facts

These values are estimates and will vary depending on your specific ingredients and portion sizes.

Serving Suggestions

• Enjoy your vegan pumpkin doughnuts with a hot cup of coffee, spiced chai, or your favorite plant-based latte for the ultimate cozy treat.
• Pair with a scoop of homemade Cinnamon Pecan Ice Cream for a decadent dessert.
• Serve alongside other fall favorites like Chorizo Pumpkin Soup for a complete autumn-inspired brunch.
• For a special holiday breakfast, set up a doughnut bar with assorted toppings like maple glaze, powdered sugar, or vegan chocolate drizzle.
• These doughnuts also make a lovely homemade gift—just pack them in a cute box with a ribbon!

Conclusion

If you’ve been searching for the best vegan pumpkin doughnut recipe, your quest ends here. These doughnuts are everything you crave in a fall treat: soft, warmly spiced, and gently sweet, with that irresistible cinnamon sugar finish.

They’re easy enough to whip up for a lazy weekend brunch, yet special enough to impress at any holiday gathering. And since they’re baked and completely plant-based, you can indulge a little more often, guilt-free!

Don’t hesitate to get creative with this recipe—add your favorite mix-ins, try different coatings, or serve with a scoop of vegan ice cream for an extra treat. If you’re looking for more plant-based inspiration, check out our Costco Vegan Mushroom Stew Recipe or explore our Chicken Shrimp And Broccoli Recipes for savory ideas.

Happy baking, and enjoy every pumpkin-spiced bite!

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