Description

These Vegan Pumpkin Spice Doughnuts are a deliciously moist and flavorful treat perfect for fall or any time you crave a spiced, sweet doughnut without any animal products. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, these baked doughnuts offer a healthier alternative to traditional fried versions, with a tender crumb and a subtly sweet glaze that complements the pumpkin spice perfectly.

Ingredients

Doughnuts:

1 cup pumpkin puree (canned or fresh)
1 cup plant-based milk (almond, soy, oat, or your choice)
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Glaze:

1 cup powdered sugar
2–3 tablespoons plant-based milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan to prevent sticking.
Mix Wet Ingredients: In a medium bowl, combine pumpkin puree, plant-based milk, and apple cider vinegar. Let this mixture sit for a few minutes to curdle slightly, mimicking buttermilk.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
Mix Wet and Dry Ingredients: Add the oil and vanilla extract to the wet mixture, then pour into the dry ingredients. Gently fold together with a spatula until just combined; avoid overmixing to keep the doughnuts tender.
Fill the Doughnut Pan: Spoon the batter evenly into the prepared doughnut pan, filling each cavity about 3/4 full to allow room for rising.
Bake the Doughnuts: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the doughnuts comes out clean and they spring back lightly when touched.
Cool the Doughnuts: Remove the pan from the oven and allow the doughnuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons of plant-based milk, vanilla extract, and cinnamon if using. Add more milk a little at a time to reach a smooth, dip-worthy consistency.
Glaze the Doughnuts: Once the doughnuts are completely cooled, dip the tops into the glaze or spoon the glaze over the doughnuts. Place back on the wire rack to allow the glaze to set.
Serve and Enjoy: Enjoy your vegan pumpkin spice doughnuts fresh for the best texture and flavor. Store any leftovers in an airtight container at room temperature for up to 2 days.

Notes

You can substitute whole wheat flour for all-purpose flour for a nuttier flavor and added fiber.
If you don’t have apple cider vinegar, lemon juice can be used as an alternative to curdle the plant-based milk.
For extra spice, add a pinch of ground cardamom or allspice to the dry ingredients.
These doughnuts can also be baked in a muffin tin if you don’t have a doughnut pan; they will be more cake-like but equally delicious.
Make sure doughnuts are completely cooled before glazing to prevent the glaze from melting off.