Baked Vegan Pumpkin Spice Donuts

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegan

Keyword: Baked Donuts, fall treats, Healthy Dessert, Pumpkin Spice, Vegan Donuts

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: donuts

Calories: 180kcal

Deliciously cozy and easy-to-make baked vegan donuts infused with pumpkin spice, perfect for breakfast, snacks, or dessert.

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Ingredients

For the Donuts

1.5 cups organic all-purpose flour
0.5 cups organic cane sugar
0.75 cups organic pumpkin puree NOT pie filling; can be homemade or canned
1.5 teaspoons baking powder
0.25 teaspoons baking soda
1 teaspoon homemade pumpkin spice blend
0.125 teaspoons sea salt
0.33-0.5 cups almond milk or your favorite plant-based milk
1 teaspoon apple cider vinegar
3 tablespoons organic vegetable oil
1 teaspoon vanilla extract

For the Coating

1 cup organic cane sugar
1 tablespoon pumpkin spice store-bought or homemade
4-5 tablespoons vegan butter melted

Instructions

Create the 'Buttermilk'

In a small bowl, mix 1 tablespoon of apple cider vinegar with 1 cup of almond milk. Let this mixture sit for about 5-10 minutes to create your vegan 'buttermilk.'

Make the Pumpkin Donuts

Preheat your oven to 350°F (175°C).
In a large bowl, combine the flour, organic cane sugar, baking powder, baking soda, pumpkin spice, and sea salt. Whisk them together until well mixed.
In another bowl, mix together the pumpkin puree, homemade vegan buttermilk, vegetable oil, and vanilla extract. Stir until everything is combined.
Pour the wet mixture into the dry ingredients. Gently mix until just combined; don't over-mix.
Grease your donut pan with a little oil. Spoon the batter into the pan, filling each donut mold about ⅔ full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Let the donuts cool in the pan for a few minutes before transferring them to a cooling rack.

Make the Pumpkin Spice-Sugar Coating

In a small bowl, mix the 1 cup of organic cane sugar with 1 tablespoon of pumpkin spice.
Dip the warm donuts in the melted vegan butter, then roll them in the pumpkin spice-sugar mixture.

Notes

Best served warm or at room temperature. Can be enjoyed plain or with a drizzle of maple syrup or sprinkled nuts. Store in an airtight container for up to three days or freeze for up to three months.

Nutrition