Baked vegan pumpkin spice donuts are my absolute favorite way to welcome autumn! The moment those warm, comforting spices hit the air, I’m transported back to my childhood, helping my mom bake all sorts of fall treats. These donuts are so incredibly moist and fluffy, and the smell while they’re baking is just heavenly – a perfect blend of pumpkin and cinnamon that makes you want to cozy up with a cup of tea. If you’re wondering how to bake vegan pumpkin spice treats that are both delicious and healthy, you’ve found your new go-to. They truly are an easy vegan pumpkin spice dessert that everyone will adore. Let’s get cooking!
Why You’ll Love This Baked Vegan Pumpkin Spice
- Incredible taste: They’re moist, fluffy, and bursting with warm autumn spices.
- Quick prep time: You can whip up this dairy-free pumpkin spice bake in just 10 minutes.
- Healthy choice: Made with wholesome ingredients for a guilt-free treat.
- Budget-friendly: Uses common pantry staples, making it an affordable indulgence.
- Family-friendly: Kids and adults alike will adore this simple vegan treat.
- Versatile dessert: This dairy-free pumpkin spice bake is perfect for any fall gathering.
- Naturally vegan: Enjoy this seasonal delight without any animal products.
Ingredients for Baked Vegan Pumpkin Spice Donuts
Gathering your ingredients is the first step to creating this delightful plant-based pumpkin spice cake-like donut. You’ll need:
- 1 cup Organic All-Purpose Flour (or a good gluten-free vegan pumpkin spice blend for a variation) – this forms the base of our fluffy donuts.
- 1/2 cup Organic Cane Sugar (or coconut sugar, agave, or maple syrup) – for that perfect touch of sweetness.
- 1 cup Organic Pumpkin Puree – the star of our show, providing moisture and that classic fall flavor.
- 1 tbsp Baking Powder and 1/2 tsp Baking Soda – these leaveners are crucial for that light, airy texture.
- 2 tsp Homemade Pumpkin Spice Blend – a mix of cinnamon, nutmeg, ginger, and cloves for that signature taste.
- 1/4 tsp Sea Salt – to balance the sweetness and enhance the flavors.
- 1 cup Almond Milk (or your favorite plant-based milk) – forms our vegan buttermilk.
- 1 tbsp Apple Cider Vinegar – when combined with the milk, it creates our vegan buttermilk.
- 1/4 cup Vegetable Oil (or melted coconut oil, vegan butter) – for richness and moisture.
- 1 tsp Vanilla Extract – adds a lovely depth of flavor.
- For coating: Melted vegan butter and a mixture of sugar and pumpkin spice.
How to Bake the Best Baked Vegan Pumpkin Spice
Creating these delightful donuts is surprisingly simple, and following these steps will ensure you have the best vegan pumpkin spice recipe results. The aroma filling your kitchen will be incredible!
- Step 1: Start by preheating your oven to 375°F (190°C). While the oven heats, prepare your donut pan by lightly greasing it or lining it with donut liners. This ensures your beautiful donuts don’t stick.
- Step 2: Make your vegan buttermilk by combining 1 cup Almond Milk with 1 tbsp Apple Cider Vinegar in a small bowl. Let this mixture sit for about 5-6 minutes; you’ll see it thicken slightly. This magical mixture helps create a tender crumb.
- Step 3: In a large mixing bowl, whisk together all the dry ingredients: 1 cup Organic All-Purpose Flour (or your gluten-free blend), 1/2 cup Organic Cane Sugar, 1 tbsp Baking Powder, 1/2 tsp Baking Soda, 2 tsp Homemade Pumpkin Spice Blend, and 1/4 tsp Sea Salt. Ensure everything is well combined to distribute the leaveners evenly.
- Step 4: Add the wet ingredients to the dry ingredients: pour in the prepared vegan buttermilk, 1 cup Organic Pumpkin Puree, 1 tsp Vanilla Extract, and 1/4 cup Vegetable Oil. Stir everything together with a spatula or whisk until just combined and smooth. Be careful not to overmix; a few small lumps are okay!
- Step 5: Transfer the batter into a piping bag or a large Ziplock bag with a corner snipped off. This makes filling the donut pan wells much neater. Pipe the batter into each well, filling them about three-quarters of the way full.
- Step 6: Bake for 10-13 minutes, or until a toothpick inserted into the center of a donut comes out clean. The tops should feel slightly firm to the touch.
- Step 7: Let the donuts cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. This step is crucial before coating to ensure the coating adheres properly and doesn’t melt off.
- Step 8: Once cooled, dip the tops of each donut into melted vegan butter, then generously roll them in your prepared sugar and pumpkin spice mixture. This final touch is what makes these donuts truly irresistible and a standout in any best vegan pumpkin spice recipe collection.
Pro Tips for the Best Baked Vegan Pumpkin Spice
To elevate your donuts from good to absolutely amazing, I’ve picked up a few tricks over the years. These tips ensure your baked vegan pumpkin spice treats are a hit every time!
- Always use canned pumpkin puree, not pumpkin pie filling. The filling often has added sugars and spices that can throw off the recipe’s balance.
- Don’t overmix the batter! Overmixing develops the gluten in the flour, which can lead to tough donuts. Mix until just combined.
- Ensure your baking powder and baking soda are fresh. Expired leaveners are a common reason for flat, dense baked goods. You can check the freshness of baking powder by adding a teaspoon to hot water; it should bubble vigorously.
- For an extra flavor boost, add a pinch of ground cloves or cardamom to your pumpkin spice blend.
What’s the secret to perfect Baked Vegan Pumpkin Spice?
The secret really lies in the balance of ingredients and not overmixing. Using pumpkin puree for moisture and the right blend of spices creates that classic comforting flavor. This focus on simple, quality ingredients is key to successful cruelty-free pumpkin spice baking. For more baking tips, check out our recipes section.
Can I make Baked Vegan Pumpkin Spice ahead of time?
You can definitely prepare the donut batter a day in advance. Store it in an airtight container in the refrigerator. For the best texture, let the batter sit at room temperature for about 15-20 minutes before piping and baking.
How do I avoid common mistakes with Baked Vegan Pumpkin Spice?
A common pitfall is overbaking, which makes them dry. Keep a close eye on them and test with a toothpick. Also, ensure your leavening agents are fresh for that perfect rise. Finally, don’t skip the cooling step before coating!
Best Ways to Serve Baked Vegan Pumpkin Spice
These delightful donuts are fantastic on their own, but they also pair beautifully with a warm drink. For a truly autumnal experience, serve them with a steaming mug of spiced apple cider or a creamy dairy-free latte. They make for a wonderful weekend brunch treat, especially when paired with some fresh fruit salad. As a truly special vegan fall pumpkin dessert, you can also serve them alongside a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra touch of indulgence. If you enjoy these, you might also like our Chinese Style Mango Chicken Stir Fry for a different flavor profile.
Nutrition Facts for Baked Vegan Pumpkin Spice
These homemade donuts are a delicious way to enjoy seasonal flavors. Here’s a look at the approximate nutritional information per serving:
- Calories: 251 kcal
- Fat: 12 g
- Saturated Fat: 1 g
- Protein: 2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 200 mg
Nutritional values are estimates and may vary based on specific ingredients used in your baked vegan pumpkin spice creation. For more information on healthy eating, you can refer to resources like the Academy of Nutrition and Dietetics.
How to Store and Reheat Baked Vegan Pumpkin Spice
Once your delicious donuts have cooled completely, it’s time to think about storing them. To keep this seasonal vegan pumpkin bake tasting its best, store the coated donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days. If you want to keep them even longer, freezing is a fantastic option! Wrap each donut individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 3 months.
When you’re ready to enjoy your frozen donuts, the best way to reheat them is to let them thaw overnight in the refrigerator. For a warm, fresh-from-the-oven feel, you can gently reheat them in a toaster oven or conventional oven at a low temperature (around 250°F or 120°C) for 5-7 minutes, or until warmed through. Microwaving is also an option, but be careful not to overheat, as they can become a bit gummy. If you’re looking for other make-ahead options, consider our Coconut Chicken Meatballs.
Frequently Asked Questions About Baked Vegan Pumpkin Spice
What makes these Baked Vegan Pumpkin Spice donuts so moist?
The magic comes from the combination of pumpkin puree and plant-based milk, which creates a wonderfully tender and moist crumb. Using oil instead of butter also contributes to their fantastic texture. It’s a simple trick that makes this a truly healthy baked vegan pumpkin treat.
Can I use fresh pumpkin instead of canned puree?
While you can use fresh pumpkin puree, canned pumpkin puree is generally recommended for consistency. If you do use fresh, make sure it’s cooked until very tender and pureed until smooth, with no excess liquid. This ensures your donuts have the right moisture balance, making it a reliable baked vegan pumpkin spice recipe. For more tips on pumpkin, you can explore resources on pumpkin preparation.
What are some other flavor variations for this baked vegan pumpkin spice recipe?
You can easily swap out the pumpkin spice blend for other warm spices like cinnamon, nutmeg, or cardamom, or even add a touch of ginger. For a richer flavor, consider adding vegan chocolate chips or chopped pecans to the batter. These small additions can transform your healthy baked vegan pumpkin into something new and exciting. You might also enjoy our Ground Beef Zucchini Casserole for a savory alternative.
Why are my baked vegan pumpkin spice donuts not rising?
Most often, this is due to expired leavening agents (baking powder and baking soda). Double-check their expiration dates! Also, ensure you haven’t overmixed the batter, which can deflate the air pockets needed for a good rise. Fresh ingredients and careful mixing are key to a perfect baked vegan pumpkin spice result.
Variations of Baked Vegan Pumpkin Spice You Can Try
Once you’ve mastered this basic recipe, feel free to get creative! These donuts are incredibly adaptable, and I love experimenting with different flavor twists. You can easily transform them into other delicious treats, like vegan pumpkin spice muffins, by simply adjusting the cooking time and pan. For more baking inspiration, see our Hamburger Mushroom Bake.
- Chocolate Chip Delight: Fold in about 1/2 cup of vegan chocolate chips into the batter before piping. The chocolate and pumpkin spice combination is divine!
- Spiced Apple Rings: Instead of donut pans, try baking the batter in greased muffin tins. You can also thinly slice apples, dip them in the batter, and bake them like little apple fritters.
- Gluten-Free & Nutty: As mentioned in the ingredients, a good quality gluten-free flour blend works wonderfully. For added texture and healthy fats, consider adding a tablespoon of finely chopped pecans or walnuts to the batter.
- Mini Donut Magic: Use a mini donut pan for bite-sized treats that are perfect for parties or a quick snack. Adjust baking time to about 8-10 minutes.
Amazing Baked Vegan Pumpkin Spice Donuts
- Total Time: 28 minutes
- Yield: 12 donuts 1x
- Diet: Vegan
Description
Enjoy these delightful Baked Vegan Pumpkin Spice Donuts this fall. They are moist, fluffy, and packed with the warm flavors of pumpkin and autumn spices. This recipe is easy to make, healthy, and can be adapted for a gluten-free diet.
Ingredients
- 1 cup Organic All-Purpose Flour (or Gluten-Free Flour Blend)
- 1/2 cup Organic Cane Sugar (or coconut sugar, agave, or maple syrup)
- 1 cup Organic Pumpkin Puree
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Homemade Pumpkin Spice Blend
- 1/4 tsp Sea Salt
- 1 cup Almond Milk (or other plant-based milk)
- 1 tbsp Apple Cider Vinegar
- 1/4 cup Vegetable Oil (or melted coconut oil, vegan butter)
- 1 tsp Vanilla Extract
- Melted vegan butter for dipping
- Sugar and pumpkin spice mixture for coating
Instructions
- Make vegan buttermilk: Combine almond milk and apple cider vinegar in a bowl. Let sit for 5-6 minutes until slightly thickened.
- Prepare dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, sugar, pumpkin spice blend, and sea salt.
- Mix wet ingredients: Pour the vegan buttermilk, pumpkin puree, vanilla extract, and vegetable oil into the dry ingredients. Stir until smooth.
- Pipe batter: Transfer batter to a piping bag or Ziplock bag. Fill donut pan wells about 3/4 full.
- Bake: Preheat oven to 375°F (190°C). Bake for 10-13 minutes, or until a toothpick inserted comes out clean.
- Cool: Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Coat: Dip cooled donuts in melted vegan butter, then roll in the sugar and pumpkin spice mixture.
Notes
- For a gluten-free version, use a high-quality gluten-free flour blend.
- You can substitute cane sugar with coconut sugar or maple syrup for a different flavor.
- Add chopped nuts or vegan chocolate chips to the batter for variations.
- Garnish with chopped nuts or drizzle with maple syrup for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 donut
- Calories: 251 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
