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Vegan Pumpkin Spice Donuts

Vegan Pumpkin Spice Donuts

  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12 donuts 1x
  • Category: Dessert
  • Cuisine: American


Moist vegan pumpkin spice donuts covered with a simple cinnamon glaze. Baked, not fried, they are an irresistible special fall treat!



For the donuts:

  • 2 Tablespoons ground flaxseed
  • 5 Tablespoons water
  • 3 Tablespoons vegan butter, melted
  • 3/4 cup (170g) pumpkin puree
  • 3/4 cup (180 ml) almond milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup (60g) applesauce
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (45g) light brown sugar
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

For the cinnamon glaze:

  • 1 cup (100g) confectioners’ sugar
  • 1 teaspoon ground cinnamon
  • 2 to 3 Tablespoons almond milk

For decoration:

  • 1 Tablespoon pumpkin seeds


For the pumpkin spice donuts:

  1. Preheat oven to 350°F (180°C) and grease a donut pan with vegan butter. Set aside.
  2. Make the faxseed egg, mixing together the ground flaxseed and water in a small bowl. Set aside for about 10 minutes or until the mixture thickens and becomes gel-like.
  3. In a large bowl, add the flaxseed egg, melted butter, pumpkin puree, almond milk, vanilla extract, applesauce, granulated sugar and brown sugar. Combine well.
  4. In a separate bowl, combine together the sifted flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
  5. Slowly start adding the flour mixture into the wet mixture. Stir as you go along. Mix until just combined. Don’t overwork the batter or it will produce a dense donut.
  6. Transfer the batter to a large piping bag and pipe it into the greased donut pans, filling each cavity about up to 2/3 to 3/4 full.
  7. Bake for 10-12 minutes or until the tops spring back when touched and a toothpick inserted into the donuts comes out clean.
  8. Allow the donuts to cool in the pan for a couple minutes, then flip them out onto a cooling rack to finish cooling completely.

For the cinnamon glaze:

  1. In a small bowl, stir all the ingredients until combined. Dip in the donuts into the glaze, sprinkle with a few pumpkin seeds and let cool for 20 minutes until the glaze is set.