These vegan pumpkin donuts are a fun way to celebrate Fall! They're simple, delicious, and packed with pumpkin flavor.

Pumpkin, like other winter squashes, is an excellent source of vitamin A, vitamin C, and vitamin B6. So why not bake some of that nutritious goodness into a delicious dessert?!

These vegan pumpkin donuts are a fun family-friendly way to celebrate the Fall season when the weather starts to get cooler.

Note: For gluten-free donuts, substitute ¾ cup (25 g) gluten-free oat flour and ¼ cup (30 g) sweet white sorghum flour for the spelt flour.

And if you love these pumpkin donuts, be sure to check out these other delicious vegan recipes:

Recipe from Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff by Kim Lutz © 2016. Reprinted by permission of Sterling Publishing. Photo by Bill Milne.

Recipe

Vegan Pumpkin Donuts

These vegan pumpkin donuts are a fun way to celebrate Fall! They're simple, delicious, and packed with pumpkin flavor.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Pumpkin Donuts, vegan donuts, vegan pumpkin donuts

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: donuts

Calories: 320kcal

Author: Veg Kitchen

Equipment

Donut Pan

Ingredients

¼ cup olive oil plus more for oiling
1 cup whole-grain spelt flour
1 ¾ teaspoons baking powder divided
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup pumpkin puree or cooked and pureed
½ cup sugar such as coconut palm
½ cup unsweetened nondairy milk plain or vanilla
½ teaspoon vanilla extract
½ teaspoon apple cider vinegar

US Customary - Metric

Instructions

Preheat the oven to 350° F. Lightly oil a donut pan or muffin tin.
In a medium bowl, whisk together the flour, 1 ¼ teaspoons baking powder, salt, nutmeg, and cinnamon.
In a large bowl, combine the pumpkin with the remaining ½ teaspoon of baking powder.
Mix the sugar, nondairy milk, vanilla, apple cider vinegar, and ¼ cup olive oil into the pumpkin mixture.
Add the flour mixture to the pumpkin mixture and stir well to combine.
Scoop the batter into a large resealable plastic bag or a pastry bag. If you’re using a plastic bag, seal it and snip off a bottom corner of the bag.
Pipe the batter into the donut or muffin pan, filling each cavity ⅔ full.
Bake for 10 minutes. The batter should be set and the top should be dry, but the donuts will be fragile.
Let the donuts cool in the pan for 5 minutes before gently removing them to a cooling rack to cool completely.