Pumpkin Donuts

5 from 5 votes

These Baked Pumpkin Donuts are FULLY vegan and require just a handful of simple ingredients. They can be made ALL in one bowl and are seriously the most delicious fall treat!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: donuts

Author: Brita Britnell

Ingredients

1 cup all purpose flour can also use pastry flour or something similar, I have not tried these with a gluten free flour except a 1-1 flour substitute
½ teaspoon baking soda
1 teaspoon baking powder
pinch salt
½ teaspoon pumpkin pie spice
¼ cup maple syrup
½ cup milk of choice
1 teaspoon vanilla extract
½ cup pumpkin puree

For the topping:

½ cup sugar I use cane sugar
½ tablespoon ground cinnamon or pumpkin pie spice
Cooking spray

Instructions

Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
1 cup all purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon pumpkin pie spice
Stir in the milk, maple syrup, vanilla extract, and pumpkin puree. Stir until well combined.
¼ cup maple syrup, ½ cup milk of choice, 1 teaspoon vanilla extract, ½ cup pumpkin puree
Evenly divide the batter into the donut pan. You can spoon it in and shake the pan a bit to level it out OR you can pour the batter into a baggie, cut one corner, and then pipe the batter into the donut pan.
Bake for 9-12 minutes or until a toothpick inserted in the donuts comes out clean. Mine took right at 10 minutes.
While the donuts cool, make the sugar topping. In a shallow bowl, mix together the sugar and cinnamon/ pumpkin pie spice.
1/2 cup sugar, ½ tablespoon ground cinnamon or pumpkin pie spice
Once donuts have cooled a bit, lightly spray with cooking spray and then toss them into the cinnamon sugar until fully coated. ENJOY!
Cooking spray

Video

Notes

If you have leftover donuts, cover them and store them at room temperature for 1 to 2 days or in an airtight container in the fridge for up to 1 week.

Nutrition