Baked Vegan Pumpkin Donuts with Cinnamon Sugar Glaze

Fluffy baked vegan pumpkin donuts, dusted with cinnamon sugar. Lighter than fried versions but just as delicious and perfect for autumn.

There’s something wonderfully comforting about pumpkin and cinnamon together — warm, cozy and slightly sweet. These flavours shine in miniature donut form, which makes them irresistible as an autumn treat.

I developed this baked vegan pumpkin donut recipe after joining a virtual pumpkin event hosted by fellow bloggers. I’d already made chocolate chip pumpkin muffins and had some leftover pumpkin puree, so I experimented with a donut version and fell in love with the result. These have quickly become one of my favourite bakes.

Because these donuts are baked rather than fried, they’re a little lighter and much easier to make at home. Once baked, I dip them briefly in melted vegan butter (or a neutral oil) and coat them in cinnamon sugar made from coconut sugar and ground cinnamon. Brown sugar works well, too.

The finished donuts are soft, moist and slightly sweet, with a pleasant cinnamon crunch from the coating. They celebrate classic autumn flavours without being heavy or cloying.

I’ve made several batches — one was for a prop swap and bake off where the donuts were well received — and have experimented with different sugars for the coating. I prefer granulated coconut sugar or granulated brown sugar because the texture is closer to classic sugar-coated donuts and is less likely to become sticky than finely powdered sugar.

For a neater finish you can sift the cinnamon sugar over the donuts, or simply dip and roll them. Both methods yield delicious results.

More Pumpkin Baking

Vegan Pumpkin Pancakes with Chocolate Chips

Vegan Chocolate Chip Pumpkin Muffins

Vegan Squash & Orange Cake

📖 Recipe

Baked Vegan Pumpkin Donuts with Cinnamon Sugar

Yield:
12

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

These vegan pumpkin donuts are baked, not fried, and are straightforward to prepare. Soft, spiced donut batter meets a cinnamon-sugar coating for a comforting, crowd-pleasing treat.

Ingredients

• 200 g / 1 cup + 2 tbsp plain flour (or white spelt flour)
• 1 tsp ground cinnamon
• 1 tsp mixed spice or pumpkin pie spice
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• A pinch of salt
• 55 g / ¼ cup pumpkin puree
• 2 tbsp vegetable oil
• 100 ml / ⅓ cup + 1 tbsp dairy-free milk
• 80 ml / ⅓ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

For the glaze & cinnamon sugar

• 4 tbsp dairy-free butter
• Approx ½ cup coconut sugar (or granulated brown sugar)
• 2 tsp ground cinnamon

Instructions

1. Preheat the oven to 180°C / 350°F and lightly grease a mini donut tin.
2. Whisk the dry ingredients together in a large bowl.
3. In a separate bowl or jug, combine the wet ingredients.
4. Pour the wet into the dry and mix until smooth, taking care not to overmix.
5. For neat donuts, transfer batter to an icing bag with a round nozzle and pipe into the tin. Alternatively, spoon the batter in and level with a finger.
6. Bake for 12–15 minutes, until the tops are golden and spring back slightly.
7. Remove from the tin and allow the donuts to cool briefly on a wire rack.
8. Melt the dairy-free butter and pour into a shallow bowl.
9. Combine the sugar and cinnamon in a bowl or pulse briefly in a food processor to mix evenly.
10. Dip each donut into the melted butter, drain the excess, then roll in the cinnamon sugar or sift the sugar over the top for a neater finish. Repeat for both sides.
11. Serve warm or at room temperature. Store in an airtight container for up to two days.

Nutrition Information

Yield 12
Serving Size g

Amount Per Serving
Calories 119Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 84mgCarbohydrates 16gFiber 1gSugar 14gProtein 0g