Name: Baked Vegan Pumpkin Spice Donuts Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups organic all-purpose flour; ½ cup organic cane sugar; ¾ cup organic pumpkin puree (NOT Pie filling!); 1 ½ tsps baking powder; ¼ teaspoon baking soda; 1 teaspoon Homemade pumpkin spice blend; ⅛ teaspoon sea salt; ⅓-1/2 cup Almond milk (You can use your fave plant-based milk); 1 teaspoon apple cider vinegar; 3 Tbsps vegetable oil, organic; 1 teaspoon vanilla extract; 1 cup organic cane sugar; 1 tablespoon pumpkin spice, store-bought or homemade; 4-5 Tbsps vegan butter, melted

Jump to Recipe· 4.7 from 18 reviews

Welcome to your new favorite fall treat: Baked Vegan Pumpkin Spice Donuts! These are the ultimate blend of cozy nostalgia and modern, plant-based indulgence. Picture a tray of perfectly golden, fragrant donuts that are soft and fluffy inside, rolled in sparkling pumpkin spice sugar. Every bite is warm, aromatic, and just sweet enough to brighten your morning or satisfy an afternoon craving. And yes, they’re as easy as they are delicious! Whether you’re vegan, gluten-free, or simply a pumpkin spice devotee, this recipe invites everyone to take part in the celebration of autumn flavors.

Baked Vegan Pumpkin Spice Donuts Recipe - Recipe Image

Ingredients You’ll Need

Part of the beauty of Baked Vegan Pumpkin Spice Donuts is how effortless and customizable the ingredients are. Each staple plays a key role, building flavor, perfect texture, and irresistible aroma. It’s amazing how these simple elements come together to make a batch of donuts you’ll want to bake on repeat.

Organic All-purpose Flour: Gives structure and that soft, cakey crumb we love.
Organic Cane Sugar: Adds sweetness and helps create a tender texture.
Organic Pumpkin Puree: The star of the show — brings moisture, color, and authentic pumpkin flavor. Be sure to use pure pumpkin, not pie filling!
Baking Powder & Baking Soda: Together, these give the donuts their signature lift and fluffiness.
Homemade Pumpkin Spice Blend: Infuses every bite with warm cinnamon, nutmeg, ginger, and a hint of clove. Make your own for maximum freshness!
Sea Salt: Just a pinch to balance and amplify all the sweet, spicy notes.
Almond Milk (or any plant-based milk): Adds moisture and helps form a lovely vegan ‘buttermilk’ for extra softness.
Apple Cider Vinegar: Activates the baking soda in the batter, ensuring fluffy donuts with a slight tang.
Vegetable Oil: Keeps the crumb rich and moist. You can swap it with coconut oil or melted vegan butter if you like!
Vanilla Extract: Adds a sweet, luxurious depth that ties all the flavors together.
Vegan Butter: Melted and used for dipping, so the sugar-spice coating sticks to every nook.
Pumpkin Spice-Sugar Coating (Cane Sugar & Pumpkin Spice): The finishing flourish for a sparkly, aromatic crust outside.

How to Make Baked Vegan Pumpkin Spice Donuts

Step 1: Make the Vegan Buttermilk

In a small bowl or measuring cup, whisk together your favorite almond (or plant-based) milk with apple cider vinegar. Let it sit for about 5–6 minutes. Watch as it thickens and curdles a bit — this is the magic that creates a tender, bakery-style donut every time!

Step 2: Mix Dry Ingredients

While your buttermilk is activating, grab a larger mixing bowl and combine the flour, baking powder, baking soda, cane sugar, homemade pumpkin spice blend, and a pinch of sea salt. Give it a good stir to evenly distribute all those delicious spices right out of the gate.

Step 3: Blend Wet Ingredients

Pour the thickened vegan buttermilk into the bowl, then stir in the pumpkin puree, vanilla extract, and vegetable oil. Mix well until the batter is silky, thick, and absolutely irresistible. If it appears a little too dry, add extra plant-based milk bit by bit.

Step 4: Fill the Donut Pan

Transfer the batter into a piping bag (or zip-top bag with the corner snipped off) for less mess and more fun! Pipe the dough into your greased donut pan wells, filling each about 3/4 full. This ensures perfect rings that rise but don’t overflow.

Step 5: Bake

Slide the pan into a preheated 375°F oven and bake for 10–13 minutes. The donuts are ready when they’re lightly golden and a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—patience pays off here!

Step 6: Pumpkin Spice-Sugar Coating

Whisk together cane sugar and pumpkin spice in one bowl, and melt your vegan butter in another. Once donuts are cool, dip (or brush) both sides into melted butter, then straight into the pumpkin spice sugar. Make sure every edge gets some sparkle and spice!

How to Serve Baked Vegan Pumpkin Spice Donuts

Garnishes

For extra pizzazz, sprinkle a few extra pinches of pumpkin spice over the top just before serving. A little orange zest adds a lovely twist, or try a light dusting of powdered sugar for that ultimate bakery finish. Even a drizzle of dairy-free glaze can take things up a notch if you’re feeling fancy!

Side Dishes

Pair your Baked Vegan Pumpkin Spice Donuts with a cozy mug of chai latte or your favorite coffee for the ultimate afternoon pick-me-up. They’re also wonderful alongside a platter of fresh fruit, making for a cheerful, crowd-pleasing brunch spread.

Creative Ways to Present

For a playful touch, stack the donuts high on a cake stand or tiered tray, or string them up as a fun (and edible) donut wall at gatherings. You could even serve them mini-style on skewers for brunch parties or package them up as a charming fall gift for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Store any leftover Baked Vegan Pumpkin Spice Donuts in an airtight container in the refrigerator for up to three days. Don’t worry — they stay moist and flavorful, especially if you wait until closer to serving time to coat them in sugar and spice.

Freezing

Need to make them further in advance? Freeze the uncoated donuts in an airtight container for up to three months. When a craving strikes, thaw them at room temperature for a few hours, then coat in pumpkin spice sugar to freshen them up like new.

Reheating

To enjoy that bakery-fresh taste again, just warm the donuts for 10–15 seconds in the microwave (after thawing or straight from the fridge). If you prefer, you can pop them in a 300°F oven for a few minutes to restore their soft, tender crumb.

FAQs

Can I use gluten-free flour in these Baked Vegan Pumpkin Spice Donuts?

Absolutely! A good gluten-free flour blend (like Bob’s Red Mill) works beautifully, just be sure to add extra flour a little at a time if your batter ends up too thin. You’ll still get that delicious, cakey fall treat.

What’s the best way to pipe the batter into the donut pan?

Spoon your batter into a piping bag or even a zip-top plastic bag with the tip snipped off. It’s the easiest, neatest way to fill each well evenly and avoids sticky fingers!

Can I use maple syrup or coconut sugar instead of cane sugar?

You sure can! Substitute coconut sugar for the cane sugar straight across, or use maple syrup or agave for a different flavor. Just reduce the plant milk to start if you go with a liquid sweetener, then add more if needed for the perfect consistency.

Do these donuts taste good without the sugar coating?

Definitely! They’re delicious plain or with a simple dusting of powdered sugar. The pumpkin and spice shine through even without the extra layer, but the sugar coating adds that irresistible donut shop experience.

Can I double the recipe for a crowd?

Yes! Simply double all the ingredients and rotate the pan shelves halfway through baking if you bake multiple trays. These Baked Vegan Pumpkin Spice Donuts disappear fast, so making extra is always a good idea!

Final Thoughts

If you’ve been searching for that “just right” vegan donut recipe full of autumn flavor, you’ll absolutely love making (and eating!) these Baked Vegan Pumpkin Spice Donuts. They’re unbelievably soft, full of nostalgia, and truly the perfect way to capture cozy fall vibes in every bite. Give them a try and share a batch with your favorite people!