These baked vegan and gluten free donuts are the perfect balance of warming spices, savory pumpkin and sweet icing. They’re moist, fluffy and with three different toppings -dark chocolate, maple cream and cinnamon sugar, they are sure to become a fall favorite!
The batter for these donuts is so simple that it can be whipped up in 15 minutes. The trick to getting perfectly smooth donuts is to use a piping bag or ziplock bag to pipe the dough into the molds. It’s fast and easy and you will get perfectly round and smooth donuts.
They only need 15 minutes in the oven until they are golden brown and giving off the most delicious scent of pumpkin pie spice.
If you want to coat them in cinnamon sugar, using warm donuts works best. (The warmth helps the cinnamon sugar stick to the donut.) Otherwise, you want to let the donuts cool before you dip them.
For this recipe I’ve kept the donut batter barely sweet so that way you can really coat them in icing, because isn’t that the best part of a donut?!
If you have a sweet tooth the maple cream might be your favourite, but I have to say that the dark chocolate dipped ones are quite hard to resist!
Why You Will Love These Pumpkin Donuts
✓ Soft, moist and fluffy texture
✓ Filled with warming Autumn spices
✓ Nutritious ingredients that are vegan and gluten free
✓ Not too sweet
✓ Simple to make – in under 30 minutes
✓ 3 different icing options
✓ Great for entertaining – everyone loves donuts!
Looking For More Awesome Fall Snacks?
Or More Donut Recipes?
- Mini Matcha Donuts Vegan Gluten Free
- Chai Spiced Donuts Vegan Gluten Free
- Coffee Ganache Donuts Vegan Gluten Free
These baked Pumpkin Donuts are a Fall staple in our home and I hope that they become one in yours as well! Have a wonderful Fall season and happy eating always! 🙂
Baked Vegan Pumpkin Donuts
- 3/4 cup gluten free oat flour
- 1/4 cup cane sugar
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup pumpkin puree, at room temperature*
- 5 tablespoons coconut oil, melted
- 1 teaspoon apple cider vinegar
dark chocolate dip
- 1/2 cup good quality dark chocolate (about 100 grams)
- handful pumpkin seeds, garnish
- 3/4 cup icing sugar
- 3 tablespoons maple syrup
- 2-4 teaspoons almond milk, to thin as needed
- 2 tablespoons coconut oil, melted
- 1/3 cup cane sugar
- 1 teaspoon cinnamon
- Preheat the oven to 350F. Lightly grease a 6 hole donut pan and set aside.
- In a medium sized bowl mix together the oat flour, cane sugar, pumpkin spice, baking soda and sea salt. In a seperate small bowl whisk together the melted coconut oil, pumpkin puree and apple cider vinegar. Add the wet ingredients to the dry and mix until just combined, making sure to not overmix. The dough should be quite moist.
- Using a spatula place the dough into a pipping or ziplock bag. Push all of the dough into one corner of the ziplock bag and cut 1 inch off the bottom corner. Pipe the dough into the donut pan filling each mold almost to the top. Smooth out the tops of the donuts with your fingertips and a bit of water if there are bumps.
- Bake for 14-15 minutes until they are a light golden brown and a toothpick comes out clean when inserted. Let cool for 10 minutes in the pan. Flip the donuts out onto a cooling rack and let cool for another 5 minutes. If you want to coat the donuts in the cinnamon sugar topping use warm donuts (this helps the cinnamon sugar stick). If dipping into the chocolate or maple glaze wait until the donuts have completely cooled.
dark chocolate dip
- Fill a small pot with 2 inches of water and bring to a low simmer. In a bowl that is large enough to sit on top of the pot (without touching the water) break up the chocolate and place it in the bowl. Place the bowl on the pot (double boiler method) stirring the chocolate occaissionally until it melts, about 7-10 minutes.
- Carefully remove the bowl of chocolate. Dip each donut and place on a lined baking sheet or cooling rack. Sprinkle with toasted pumpkin seeds if desired.
- In a bowl that is wide enough to fit a donut, mix the icing sugar and maple syrup. If it is still thick add 1 teaspoon at a time of almond milk until the glaze is smooth but not too runny. Dip each donut into the mixture and place on a lined baking sheet or cooling rack.
- In a small pot melt the coconut oil on low. In a seperate bowl that is wide enough to fit a doughnut, mix the cinnamon and the sugar. Dip the donut into the warm oil coating the bottom, top and sides. Toss it in the cinnamon sugar mixture pressing gently to coat all sides.
- The donuts are best eaten the same day but can last 2-3 days in a sealed container at room temperature. Enjoy!