Vegan Pumpkin Donuts With Cinnamon Sugar
These baked vegan pumpkin donuts with cinnamon sugar are soft, fluffy, light, and moist! They are packed with warm spices and make for a delicious fall treat that the whole family will love!
Servings 6 donuts
Calories 232kcal
Ingredients
Dry ingredients
- 1 cup cake flour 140 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon pumpkin pie spice mix 3 grams
Wet ingredients
- ⅓ cup pumpkin puree 85 grams
- ⅓ cup castor/cane sugar 75 grams
- ½ cup unsweetened soy milk 125 ml
- ½ tablespoon distilled white vinegar 7.5 ml
- 2 tablespoons neutral flavored oil or melted vegan butter 28 grams
- 1 teaspoon vanilla extract 5 ml
Cinnamon sugar
- ¼ cup sugar 56 grams
- ½ tablespoon ground cinnamon or pumpkin pie spice
- 1½ tablespoons melted vegan butter 21 grams
Instructions
Make vegan buttermilk
- Preheat the oven to 350° F/180° C. Brush or grease a donut pan generously with oil or with oil spray.
- Add vinegar into a measuring cup, and add soy milk up to the 1/2 cup line. Mix well and set aside for a couple of minutes. It will curdle and thicken. Your homemade vegan buttermilk is ready to use.
Dry ingredients
- In a large bowl, sift flour, baking powder, baking soda, salt, and pumpkin pie spice mix.
- Whisk the ingredients well with a wire whisk and set aside. (Photo 11)
Wet ingredients
- In a medium mixing bowl, add pumpkin puree, sugar, buttermilk, oil, and vanilla extract.
- Whisk the wet ingredients until well incorporated.
Combine wet and dry ingredients
- Pour the wet ingredients into the bowl containing the dry ingredients, and mix just until combined and no more flour pockets are visible. (Photos 18 & 19)
- Avoid overmixing the batter as that can that will yield dry, chewy, and dense donuts.
- Transfer the batter to a piping bag or use a resealable zip-top bag and snip off the tip of the bag.
Bake
- Pipe the batter into the greased donut baking pan, filling each cavity about 3/4 full. Tap the pan on the counter to release air bubbles.
- Bake for 12 to 14 minutes, or until the top spring back when lightly pressed.
- Remove the pan from the oven and transfer to a wire rack to cool for 5 minutes. Turn them out onto the wire rack to cool completely. (Photos 25 to 26)
Cinnamon sugar coating
- In a small, shallow bowl, whisk together sugar and ground cinnamon until well combined.
- Lightly brush the top and bottom of the donut with melted vegan butter, and twist to coat with cinnamon sugar.
- You may only coat the top if desired if you don't like them too sweet. Repeat with the rest of the donuts!
Video
Notes
To make your own cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons of flour, and replace it with 2 tablespoons of cornstarch. Mix well, and that's it!
Nutrition Disclaimer: I've calculated the nutritional info using only the amount of cinnamon sugar and butter that was needed to coat the donuts. The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Kindly refer to the storage instructions, recipe tips & variations, and FAQ for more info related to this post!
Nutrition
Serving: 1donut | Calories: 232kcal | Carbohydrates: 39.9g | Protein: 3g | Fat: 7.2g | Saturated Fat: 1.5g | Sodium: 178mg | Potassium: 167mg | Fiber: 1.5g | Sugar: 21.8g | Calcium: 57mg | Iron: 2mg