Save Moist, fluffy, and warmly spiced, these vegan pumpkin muffin donuts are baked, not fried, and perfect for autumn mornings or cozy gatherings.
I first made these pumpkin muffin donuts for a fall brunch with friends and they quickly became a seasonal staple. They are always a hit with both vegans and non-vegans alike.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Pumpkin puree: 1 cup (230 g)
- Unsweetened almond milk (or other plant milk): 1/2 cup (120 ml)
- Neutral oil (such as canola or sunflower): 1/3 cup (80 ml)
- Vanilla extract: 2 tsp
- Apple cider vinegar: 1 tsp
- Granulated sugar: 1/3 cup (65 g) (for coating)
- Ground cinnamon: 1 tsp (for coating)
- Vegan butter: 3 tbsp, melted (for coating)
Instructions
- Prepare Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a standard donut pan (or muffin pan if using).
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients:
- In a medium bowl, whisk together pumpkin puree, almond milk, oil, vanilla extract, and apple cider vinegar until smooth.
- Combine Mixtures:
- Add wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
- Fill Pan:
- Spoon or pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat Donuts:
- Mix sugar and cinnamon in a shallow bowl. Brush each donut lightly with melted vegan butter, then roll in the cinnamon sugar mixture to coat.
- Serve:
- Serve warm or at room temperature.
Save These donuts bring a smile to everyone at our family table on chilly weekend mornings. My kids love helping roll them in cinnamon sugar.
Required Tools
Large mixing bowl, medium mixing bowl, whisk, donut pan or muffin tin, wire rack, pastry brush
Allergen Information
Contains wheat (gluten) and almonds (if using almond milk). Be sure to check plant milk and vegan butter for other allergens.
Nutritional Information
Per donut: Calories 195, Total Fat 6 g, Carbohydrates 33 g, Protein 2 g
Save Enjoy these vegan pumpkin muffin donuts fresh from the oven or pack them for a cozy snack. They're perfect with coffee or a warm mug of chai.
Recipe FAQ
- → Can I use a muffin tin instead of a donut pan?
Yes, a muffin tin works well. Increase baking time by 2–3 minutes for optimal results.
- → What type of plant milk is best?
Almond milk is recommended, but other plant milks like oat or soy can be substituted easily.
- → How do I avoid overmixing the batter?
Gently fold wet and dry ingredients until just combined. Overmixing results in denser donuts.
- → Can I add extras like chocolate chips?
Mini vegan chocolate chips are a tasty addition and offer variation to the classic flavor profile.
- → What spices create the autumn flavor?
Cinnamon, nutmeg, cloves, and ginger provide a spiced aroma perfect for cooler months.
- → Is cinnamon sugar coating essential?
The cinnamon sugar coating enhances flavor and texture, but donuts can be enjoyed plain as well.