These Baked Vegan Pumpkin Spice Donuts are fluffy, warmly spiced, and filled with the comforting flavors of fall. Made with pumpkin puree, maple syrup, and a cozy blend of spices, they’re the perfect seasonal treat—delicious on their own or with a sweet glaze.
Why You’ll Love This Recipe
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Soft, fluffy, and baked—not fried—for a lighter treat
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Packed with warm pumpkin spice flavor
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100% vegan, dairy-free, and egg-free
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Easy to make in just 35 minutes
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Great for fall breakfasts, desserts, or festive gatherings
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup pumpkin puree
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½ cup almond milk (or any plant-based milk)
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⅓ cup maple syrup
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¼ cup coconut sugar (or brown sugar)
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¼ cup vegetable oil (or melted coconut oil)
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1 teaspoon vanilla extract
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1½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, and cloves mix)
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½ teaspoon salt
Optional Glaze:
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Powdered sugar + almond milk (whisked into a smooth glaze)
directions
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Preheat oven: Set oven to 350°F (175°C). Lightly grease a donut pan or use a silicone donut mold.
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Mix wet ingredients: In a large bowl, whisk pumpkin puree, almond milk, maple syrup, coconut sugar, oil, and vanilla until smooth.
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Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt.
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Mix together: Gradually add dry ingredients to wet mixture. Stir gently until just combined—avoid overmixing.
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Fill donut pan: Spoon or pipe batter into donut cavities, filling each about ⅔ full.
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Bake: Bake 18–20 minutes, until a toothpick inserted comes out clean.
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Cool: Let donuts cool in pan 10 minutes before transferring to a wire rack to cool completely.
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Glaze (optional): Mix powdered sugar with a splash of almond milk to create a glaze. Drizzle or dip cooled donuts.
Servings and timing
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Yield: 12 donuts
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Prep time: 15 minutes
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Cook time: 20 minutes
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Total time: 35 minutes
Variations
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Add mini dairy-free chocolate chips for a pumpkin-chocolate twist
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Sprinkle donuts with cinnamon sugar instead of glaze for a cozy finish
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Use spelt or whole wheat flour for a heartier version
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Top with crushed nuts or pepitas for added crunch
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Add a maple glaze spiked with cinnamon for extra fall flavor
storage/reheating
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Storage: Keep in an airtight container at room temperature for 2 days or refrigerated for up to 5 days
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Reheating: Warm briefly in the microwave or oven for a fresh-from-the-oven taste
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Freezing: Freeze unglazed donuts for up to 2 months. Thaw and glaze before serving
FAQs
Do I need a donut pan?
Yes, a donut pan or silicone mold works best for shape. You could also bake as muffins if needed.
Can I make these oil-free?
Yes, replace oil with applesauce, though the texture will be slightly denser.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking blend for best results.
Can I substitute sweet potato for pumpkin?
Yes, mashed sweet potato works well and gives a similar texture.
Can I make them less sweet?
Yes, reduce sugar slightly or skip the glaze for a less sweet version.
How do I make the glaze thicker?
Use less milk or add more powdered sugar until desired consistency is reached.
Can I double the recipe?
Yes, this recipe doubles easily for larger batches.
Do these taste like fried donuts?
They are lighter since they’re baked, but still soft, fluffy, and full of flavor.
Can I add extra spices?
Yes, add more cinnamon, nutmeg, or ginger for a stronger spice profile.
Can I frost instead of glaze?
Yes, a cream cheese-style vegan frosting or maple icing works beautifully.
Conclusion
These Baked Vegan Pumpkin Spice Donuts are a cozy, flavorful treat perfect for fall mornings, holiday spreads, or anytime you crave pumpkin spice. Light, fluffy, and spiced just right, they’re easy to make and even easier to enjoy. Whether glazed, sugared, or plain, they’ll quickly become a seasonal favorite.
Print
Baked Vegan Pumpkin Spice Donuts
- Total Time: 35 minutes
- Yield: 12 donuts
Description
These Baked Vegan Pumpkin Spice Donuts are soft, fluffy, and filled with warm fall spices. Made with real pumpkin, maple syrup, and plant-based ingredients, they’re a healthier, dairy-free alternative to traditional donuts. Perfect for breakfast, dessert, or festive treats, they come together quickly and taste amazing with or without a glaze.
Ingredients
1 cup pumpkin puree
½ cup almond milk (or any plant-based milk)
⅓ cup maple syrup
¼ cup coconut sugar (or brown sugar)
¼ cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
½ teaspoon salt
Optional Glaze:
Powdered sugar
A splash of almond milk
Instructions
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Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a donut pan or use a silicone donut mold.
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Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, coconut sugar, oil, and vanilla until smooth.
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Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
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Combine everything: Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix.
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Fill the pan: Spoon or pipe the batter into each donut cavity, filling about ⅔ full.
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Bake: Place in the oven and bake for 18–20 minutes, or until a toothpick inserted into the donuts comes out clean.
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Cool: Let the donuts cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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Optional glaze: Mix powdered sugar with a splash of almond milk until smooth. Drizzle or dip cooled donuts as desired.
Notes
- Add mini vegan chocolate chips for extra indulgence.
- Sprinkle with cinnamon sugar for a classic donut shop vibe.
- Substitute spelt or whole wheat flour for a heartier version.
- Top with crushed nuts or pepitas for added texture.
- A maple glaze spiked with cinnamon makes for a festive upgrade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
