Delicious baked pumpkin donuts (or doughnuts, if you prefer) are a great way to get more use out of your Halloween pumpkins or continue celebrating pumpkin spice season. Not only are they a yummy treat for mornings and mid-morning snacks, this baked pumpkin donuts recipe is also vegan – so all your guests can enjoy them.
Pumpkin Donuts Ingredients
1 1/4 Cups Cake Flour
1/2 Cup Dark Brown Cane Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Pumpkin Pie Spice (or other options, including nutmeg, cloves, or allspice)
1/4 Cup Canned Pumpkin Purée (Note: You can also use fresh if you have leftover pumpkins from Halloween)
2 1/2 Tablespoons Melted Coconut Oil (or Earth Balance butter)
1/2 Cup Oat Milk (almond milk can also work, but it will be thinner)
3 Teaspoons Coconut Oil (or Earth Balance butter)
1/2 Cup Cane (or Granulated) Sugar
2 Tablespoons Cinnamon
Pumpkin Donuts Recipe Steps
Step 1 Preheat the oven to 350 degrees F
Step 2 Grease 1 large donut pan (or two standard donut pans)
Step 3 In one large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt (all the dry ingredients)
Note: If your brown sugar is older (like mine), you will need to break up the sugar lumps before you mix the batter together.
Step 4 In a different large bowl stir until combined the pumpkin purée, coconut oil, and oat milk.
Step 5 Create a well in the dry ingredients. Fold the wet mixture into the dry ingredients but do not over-mix or you will whip the “lift” out of the batter.
Step 6 Add the batter into the greased donut pans.
Step 7 Bake a single pan for between 12 and 14 minutes for bigger/thicker donut batches.
Note: Adjust your baking time if you decide to put both pans in at the same time. You can test them by touching one lightly. If the donut springs back, it is done. If the indent remains, they need slightly more time.
Step 8 Remove the donuts for cooling on the baking rack.
Step 9 While the donuts are cooling, prepare the topping.
Step 10 Melt the coconut oil in a bowl, and set it aside for dipping.
Step 11 Sift the cane sugar and the cinnamon together into a bowl.
Step 12 Take a cooled donut and dip it into the melted coconut oil (or brush it on with a pastry brush).
Step 13 Once it is coated in coconut oil, press it down into the sugar and cinnamon blend in the bowl and then set it back onto the rack.
Note: I only coated the top and sides, leaving the bottoms natural. If you want the bottoms coated, you will need to roll the donut in the coconut oil to completely cover it.
Step 14 Repeat with the rest of the donuts.
This recipe makes 6 large donuts or 9 mid-sized options. If I needed 12, I’d double the recipe for safety.
It took me about an hour to get everything prepped because I’m slow. Faster bakers can probably do the prep and baking in 30 minutes.
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