Baked Vegan Pumpkin Donuts

These easy baked vegan pumpkin donuts with a cinnamon sugar coating are soft, moist, and fluffy. They're family friendly and perfect for welcoming the fall season. Everyone in the family will love these donuts! I love to make a batch at the beginning of the week and enjoy them for a breakfast treat or little afternoon snack.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 donuts

Calories: 210 kcal per serving

Ingredients

1 ½ cups - flour
½ cup - brown sugar
2 teaspoons - pumpkin pie spice
1 tsp - baking soda
1 tsp - baking powder
1 tsp - salt
½ cup - pumpkin puree
¼ cup - vegan butter
⅓ cup - unsweetened dairy-free milk
1 tsp - apple cider vinegar
2 tablespoons - vegan butter
¼ cup - granulated sugar
1 tsp - ground cinnamon

Instructions

Preheat the oven to 350F and prepare a donut pan with cooking spray.
Whisk together flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
Stir in pumpkin puree, melted vegan butter, dairy-free milk, and apple cider vinegar.
Pipe batter into the prepared donut pan, filling about ¾ of the way full.
Bake for about 10 minutes, until cooked through. Remove from oven and let cool for about 5-10 minutes.
Flip baked donuts onto a cooling rack. To make cinnamon sugar coating, start by melting vegan butter. In a small bowl, whisk together sugar and cinnamon.
Brush the tops of each donut with melted butter and dip into the cinnamon sugar.

Nutrition