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Vegan Pumpkin Donuts
These vegan pumpkin donuts are a fun way to celebrate Fall! They're simple, delicious, and packed with pumpkin flavor.
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Course:
Dessert
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
Pumpkin Donuts, vegan donuts, vegan pumpkin donuts
Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
donuts
Calories:
320
kcal
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.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
48
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
233
mg
|
Potassium:
72
mg
|
Fiber:
6
g
|
Sugar:
18
g
|
Vitamin A:
3255
IU
|
Vitamin C:
2
mg
|
Calcium:
104
mg
|
Iron:
2
mg
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