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sugared pumpkin donuts on parchment paper

Baked Pumpkin Spice Donuts, Vegan

Course: Dessert, party food, Snack
Cuisine: American
Keyword: baked pumpkin donuts, Pumpkin donuts, vegan donuts
Prep Time: 20 minutes
Cook Time: 14 minutes
cooling time: 30 minutes
Total Time: 1 hour 4 minutes
Servings: 18
Calories: 90kcal
Author: Cindy Rainey
Perfectly spiced, moist, and full of flavor, these vegan baked pumpkin donuts are the perfect fall treat! They are dairy-free and egg-free and perfectly topped with cinnamon sugar or a tasty glaze with festive seasonal sprinkles.
Print Recipe


  • donut pan


Flax Egg and Sour Milk

  • 3 Tablespoons warm water
  • 1 Tablespoon ground flax
  • ½ cup plant milk I used oat milk
  • 2 teaspoons apple cider vinegar

Dry Ingredients

  • cups all purpose flour
  • ½ cup brown sugar packed
  • ¼ cup white granulated sugar
  • ½ Tablespoon ground cinnamon equals 1½ teaspoons
  • ½ Tablespoon pumpkin pie spice equals 1½ teaspoons
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Wet ingredients

  • 1 cup pumpkin puree NOT pumpkin pie mix
  • ½ cup vegetable oil I used avocado oil
  • ½ Tablespoon vanilla extract equals 1½ teaspoons


  • Preheat oven to 350°
    Lightly spritz non-stick donut pans with cooking spray. If your donut pans are not non-stick then use a thin layer of Crisco and flour on each portion.

Flax Egg and Sour Milk

  • Add the ground flaxseed to the warm water and set aside for 5 minutes
  • Add the apple cider vinegar to the plant milk and set aside for 5 mninutes.

Dry Ingredients

  • To a large mixing bowl, add the flour, sugars, cornstarch, pumpkin pie and cinnamon spices, baking soda and baking powder, and salt. Mix well ensuring no clumps remain. Set aside.

Wet Ingredients

  • Add the oil, vanilla, and pumpkin puree to a small-sized mixing bowl. When the sour milk and flax egg have been working for five minutes, add to the wet ingredients. Mix well.

Finishing, Baking ,and Cooling

  • Make a "well" in the center of the mixed dry ingredients and add the mixed wet ingredients all at once. Mix well with a large spoon, scraping up the bottom and sides. Once everything is mixed in then stop. Don't overman.
  • Put about 3/4 cup mix in a pastry bag to fill the donut pans, one at a time. Only fill till about half full. Repeat with more mix in the pastry bag. The bags tend to get messy so I use disposable bags and just use a new one each time. You could also use a food baggie.
  • I use two six-place pans at once. You will have enough mixture too make 18 donuts. Either set the mixture aside and make more later, freeze it, or make yourself a little muffin or two with the extra!
  • Bake for 13 - 16 minutes in a 350° oven. They are finished when they spring back when lightly touched.
  • Allow to cool in the pan on a baking rack for about 10 minutes. Carefully turn upside-down to remove. Continue cooling until completely cooled before icing.
    See topping suggestions in the notes below.


I have a few options to top these pumpkin spice baked donuts. The toppings are not included in the nutritional information.
  1. Brown Sugar Cinnamon Butter Glaze (coming soon)
  2. Browned Butter Glaze (coming soon)
  3. Maple Glaze Icing (coming soon)
  4. Spiced Sugar Topping 
    1. Melt 4 Tablespoons vegan butter in a small container
    2. Mix together 1 cup granulated sugar and 1 teaspoon pumpkin pie spice together in a shallow bowl.
    3. Working with one donut at a time, brush the tops and bottoms of each with the melted butter. 
    4. Dip each side in the spiced sugar mixture. The donuts are a little delicate so you can spoon if necessary. Dip each side a second time. 
I use a couple of different sources for my seasonal vegan sprinkles. Both can be found online:
  1. Fancy Sprinkles has SOME vegan options. You'll need to read the description - they are always labeled as vegan if they are.
  2. Baking time club is 100% vegan. They have a website and an Etsy shop.


Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 78mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg