One of my fondest childhood memories took place during my family’s annual visit to a local farm, where we picked pumpkins, navigated through corn mazes, and went on hayrides. Every year, as we pulled up to the farm, the aroma of freshly made pumpkin donuts from the donut stand would hit me, and I would beg my parents to buy me one. They usually refused at first, but quickly gave in, since it was a special occasion after all. Besides, it’s not like you get the opportunity to eat fresh pumpkin donuts every day!
Since going vegan over two years ago, I’ve really missed the pumpkin donuts every fall. I’ve made countless pumpkin spice desserts to try and fill the void, but its just not the same. When I bought a donut pan last year, I decided that I was going to recreate this treat from my childhood, but I never got around to posting the recipe! Even though it’s not fall anymore, I still wanted to share the recipe for these pumpkin spice donuts with you. Personally, I feel that pumpkin spice flavor should not be reserved for fall. People eat mint desserts outside of the holiday season, and apple pie when it isn’t fall, so why not enjoy pumpkin spice during the spring?
If you want to try these donuts but are apprehensive about buying a donut pan just for one recipe, don’t worry. I’ve got several other donut recipes for you to try! Here are a few of my favorites, which just so happen to stick with the theme of seasonal flavors:
Oh, and did I mention? All three of these donut recipes are dairy-free, egg-free, and vegan! They’re also baked instead of fried, keeping them a little healthier and lower in fat. You can enjoy these donuts for breakfast or dessert knowing that they’re a little better for you!
Baked Pumpkin Spice Donuts With Cinnamon Sugar (Vegan)
Pumpkin spice donuts with cinnamon sugar are the ultimate pumpkin-lover’s treat. With their rich texture, you’d never know that they’re vegan!
Ingredients
For the Pumpkin Donuts
- 2 tbsp ground flax seed + 5 tbsp water mixed
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3 tbsp refined coconut oil melted
- 1 tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 3/4 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 3/4 cup pumpkin puree not pumpkin pie filling
For the Cinnamon Sugar
- 3 tbsp refined coconut oil melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
For the Pumpkin Donuts
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Preheat oven to 350°F. Spray two donut pans with cooking spray and set aside.
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Prepare flax eggs by stirring together ground flax and water in a small bowl. Allow to thicken until a "gel" consistency is formed.
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt.
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In a larger mixing bowl, combine the prepared flax eggs, sugar, melted coconut oil, maple syrup, vanilla, almond milk, applesauce, and pumpkin. Mix well.
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Slowly add the dry ingredients into the wet, stirring just until combined.
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Pipe or scoop the donut batter into the greased pans, filling each cavity 3/4 of the way full.
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Bake in preheated oven for 10-12 minutes, until tops of donuts spring back lightly to the touch.
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Remove pans from oven and allow to cool for 5 minutes before transferring to a wire rack to cool for 10 more minutes.
For the Cinnamon Sugar
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In a microwave safe bowl that is wide enough to dip the donuts in, melt the coconut oil.
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In a separate bowl (also wide enough for the donuts), stir together the sugar and cinnamon.
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Lightly dip the top of each donut in the melted coconut oil, and then in the cinnamon sugar. Optionally, repeat with the bottom of each donut.
Recipe Notes
- Nutrition info is calculated for 1 of 12 donuts without cinnamon sugar topping