Save Moist, fluffy, and warmly spiced, these vegan pumpkin muffin donuts are baked, not fried, and perfect for autumn mornings or cozy gatherings.
I love baking these vegan pumpkin muffin donuts on chilly fall weekends. The cinnamon aroma fills the house and they always disappear quickly when friends come by for coffee.
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 (for coating): 1/3 cup (65 g)
- Ground cinnamon (for coating): 1 tsp
- Vegan butter, melted: 3 tbsp
Instructions
- Preheat & Prepare:
- 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 all dry ingredients: 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 Wet & Dry:
- 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:
- For the coating, 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 Sharing these pumpkin muffin donuts has become a seasonal ritual in our family. Everyone gathers in the kitchen, eager for the first bite while the donuts are still warm.
Required Tools
Large mixing bowl, medium mixing bowl, whisk, donut pan or muffin tin, wire rack, pastry brush for coating
Allergen Information
Contains wheat (gluten) and almonds (if using almond milk). Ensure plant milk and vegan butter are free from soy or other allergens if needed. Always check labels for cross-contamination.
Nutritional Information
Per donut: Calories 195, Total Fat 6 g, Carbohydrates 33 g, Protein 2 g
Save Enjoy these vegan pumpkin muffin donuts fresh with a cup of chai or coffee. Their tender texture and spiced coating make them the highlight of any autumn morning.
Kitchen Guide
- → How do I make sure the donuts are moist?
Don't overmix the batter and use pumpkin puree along with plant milk and oil for a tender texture.
- → Can I use a muffin tin instead of a donut pan?
Yes, simply bake the batter in a muffin tin, adding 2–3 extra minutes to the cooking time.
- → What spices are used for flavor?
Cinnamon, nutmeg, cloves, and ginger provide warm, aromatic notes perfect for autumn treats.
- → How do I achieve the crunchy sugar coating?
Brush cooled donuts with melted vegan butter, then roll them in a cinnamon sugar mixture.
- → Are there options for sugar substitution?
Coconut sugar or brown sugar can be substituted to add deeper flavor to the finished donuts.
- → What allergens should I watch for?
These contain wheat flour and almonds if using almond milk. Always check plant milk and butter labels.
- → How do I store these donuts?
Once cooled, store in an airtight container at room temperature for up to two days.