Vegan Cinnamon Sugar Pumpkin Spice Donuts

October 30, 2019
I love donuts but it’s hard to come across a good vegan place that makes them. Even when I do find some, they are usually fried yeast donuts. I prefer cake donuts because they are baked which makes them a little more healthy. There’s a farm up the street from me that makes them in the fall, but they recently closed for the season, so I decided to make some for myself. It’s almost like making a cake batter and then pouring the mix into a donut pan instead. These pumpkin donuts are the perfect fall treat and can be eaten for either breakfast or dessert. I really wanted to make these donuts but I was out of almond milk so I substituted equal parts vanilla coconut yogurt and it worked wonderfully. I will now use this trick for any future baking needs. The donuts were light and fluffy but also hearty and filling at the same time. If you want to cut back on some calories or sugar, simply leave out the cinnamon sugar coating.
Vegan Pumpkin Donuts

Vegan Cinnamon Sugar Pumpkin Spice Donuts

Recipe Type: Breakfast Sweets
utensils YIELDS 6 donuts
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  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/2 cup vegan vanilla yogurt
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin purée
  • For the cinnamon sugar coating
  • 2 tbsp vegan butter
  • 1/4 cup cane sugar
  • 2 tbsp cinnamon
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/2 cup vegan vanilla yogurt
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin purée
  • For the cinnamon sugar coating
  • 2 tbsp vegan butter
  • 1/4 cup cane sugar
  • 2 tbsp cinnamon
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Directions

1. Preheat oven to 350°F. Grease a six-hole donut pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. In a smaller bowl, mix together the yogurt, maple syrup, vanilla extract, and pumpkin purée.
4. Pour the wet ingredients over the dry ingredients and mix well.
5. Add the batter to a piping bag and pipe into donut pan. If you don’t have a piping bag you can spoon the mix in and then level it.
6. Bake for 12-15 minutes, until a toothpick can be inserted and come out clean. Let cool.
7. For the cinnamon sugar coating, start off by melting the butter in a small pot. Brush the butter onto each donut, coating them in a thin layer.
8. Mix the cinnamon and sugar in a shallow bowl and dip each butter brushed donut into the mix until coated. Shake off excess coating. This is best done one by one, buttering one and then coating it.

Also by Lauren: Vegan Apple Pear Pandowy (Vintage American Pie)
Pumpkin Hummus With Cinnamon Sugar Pita Chips
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Photo: Lauren Sacerdote


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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