Easy Vegan Cakes and Pies/ Vegan Baking and Sweets/ Vegan Recipes

Vegan Spelt Pumpkin Donuts

Vegan Spelt Pumpkin Donuts

Pumpkin, like other winter squashes, is an excellent source of vitamin A, vitamin C, and vitamin B6. Vegan spelt pumpkin donuts are a fun way to celebrate the flavor of the season when the weather starts to get cooler. If you need gluten-free donuts, simply substitute oat flour and sorghum flour for the spelt flour, as noted below. 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.

Pumpkin Donuts
Recipe type: Dessert
Cuisine: Vegan / healthy
Serves: 6
Pumpkin donuts are a fun way to celebrate the flavor of the season when the weather starts to get cooler.
  • ¼ cup olive oil, plus more for oiling
  • 1 cup whole-grain spelt flour (see Note)
  • 1 ¾ teaspoons baking powder, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup canned pumpkin puree (or cooked and pureed)
  • ½ cup natural granulated sugar, such as coconut palm
  • ½ cup nondairy milk (plain or vanilla)
  • ½ teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  1. Preheat the oven to 350° F. Lightly oil a donut pan or muffin tin.
  2. In a medium bowl, whisk together the flour, 1 ¼ teaspoons baking powder, salt, nutmeg, and cinnamon.
  3. In a large bowl, combine the pumpkin with the remaining ½ teaspoon of baking powder.
  4. Mix the sugar, nondairy milk, vanilla, apple cider vinegar, and ¼ cup olive oil into the pumpkin mixture.
  5. Add the flour mixture to the pumpkin mixture and stir well to combine.
  6. 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.
  7. Pipe the batter into the donut or muffin pan, filling each cavity ⅔ full.
  8. Bake for 10 minutes. The batter should be set and the top should be dry, but the donuts will be fragile.
  9. Let the donuts cool in the pan for 5 minutes before gently removing them to a cooling rack to cool completely.


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.

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