• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Desserts

    Vegan Pumpkin Donuts [Gluten Free too]

    Published: Sep 14, 2021 · Modified: Sep 23, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    721 shares
    JUMP TO RECIPE

    These vegan pumpkin donuts are bursting with pumpkin-y flavour, spiced with cinnamon and so perfectly moist and delicious. Super easy to whip up with just 7 ingredients, 1 bowl and ready in 30 minutes. They’re not only vegan, but gluten free, oil free, low fat, and mouth watering! Perfect for all eaters!

    Pumpkin donuts on cooling rack with bite taken out of one of them.

    This recipe was originally published in September 2019. It has been updated for content and photos.

    If it’s pumpkin time of year, you’ve come to the right place! Nothing screams fall like a pumpkin donut in one hand and a pumpkin spice latte, in the other. Am I right?

    But even if it’s not fall, good thing you can find canned pumpkin puree in the supermarket, any time of year. 😉

    Why you’ll love these

    • Super moist with no oil required, keeping them low in fat.
    • Loaded with nutrients from pumpkin and applesauce. Woot woot!
    • Naturally sweetened using unrefined coconut sugar, maple syrup and dates (for the optional glaze). Yes it’s still sugar, but it’s definitely healthier.
    • Made using oat flour, for a wholesome base, especially when compared to white flour. This also has the added bonus of being gluten free.
    • They’re sweet, warming, filled with fall flavour, and absolutely delicious! Do you need any more reasons to try these? 🙂
    Angle view of donuts on cooling rack with bite taken out of first one.

    How to make them

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients.

    • Make sure to use pure pumpkin puree and not pumpkin pie filling.
    • Use unsweetened applesauce to keep it refined sugar free.
    • And make sure to use certified gluten free oat flour (or grind your own gluten free oats) if needed for a gluten free diet. I almost always grind oats in my Vitamix (affiliate link) to make oat flour. It’s easy and far less expensive.
    • Use active baking powder! Baking powder starts to lose its effectiveness and rising power once opened for 6 months or longer. So make sure to use fresh baking powder, if yours has been sitting in the pantry for a while.
    Ingredients to make pumpkin donuts scattered on kitchen counter.

    Combine the wet ingredients in a mixing bowl and whisk together. (photos 1-2)

    Then add the dry ingredients to the same bowl and mix until combined. (photos 3-4)

    Mixing bowl with wet and dry ingredients being stirred together.

    Use nonstick donut pans and divide the batter into 12 donuts. Then bake for 18-20 minutes and remove from the oven. Let cool for at least 10 minutes before transferring to a cooling rack to continue cooling. (photos 5-6)

    NOTE: I use these silicone donut pans (affiliate link) and do not need to grease them. The donuts popped out easily, once cooled.

    Donuts in silicone pan before baking and on cooling rack after baking.

    For the glaze (optional)

    You may glaze all, half or none of your donuts. Your choice! Just make sure your donuts are cooled before glazing or the glaze will run off.

    To make the glaze, gather the ingredients: water, pitted dates and cinnamon. (photo 7)

    Add them to a high speed blender and process until smooth. (photos 8-9)

    NOTE: If you do not have a high speed blender, soaking your dates for 15-20 minutes before blending will help soften them.

    Water, dates and cinnamon in blender being processed.

    Transfer the glaze to a shallow dish and dip each of the donuts inside. Give it a little twist to really get the glaze on there. Then place them glaze side up, back on your cooling rack to let it dry a bit. (photos 10-11)

    Hand dunking donut into glaze.

    How to enjoy them

    Enjoy your pumpkin donuts with a warm cup of coffee, tea, glass of cashew or oat milk, or a pumpkin spice latte. These tasty treats would make a delicious dessert for Thanksgiving, Halloween or any other holiday dessert. (Or any day!)

    Pumpkin donuts on cooling rack with half plain and half glazed.

    Storage

    Your vegan pumpkin donuts will keep in an air tight container at room temperature for 2-3 days, however, they taste best when freshly made. Make sure to let them cool before storing.

    To freeze, allow them to completely cool at room temperature. Then freeze them air tight in a freezer safe container for up to 3 months.

    I recommend freezing without the glaze. Then glaze them once thawed, if desired.

    Thaw in the refrigerator overnight, or at room temperature for 1-2 hours.

    Expert Tips

    • Weigh your flour if possible, for the most desirable results.
    • Use a nonstick silicone donut pan to avoid greasing your pan, if you’re avoiding oil.
    • Allow your donuts to cool for 10-15 minutes before attempting to remove them from the pan. If the donuts are hot, you risk breaking them.
    • Let your pumpkin donuts cool on a cooling rack for 10 minutes before glazing them.
    • If you don’t have a powerful blender or your dates are very dry, soak them in cool water for 15-20 minutes, before blending. This will soften them and help them break down more smoothly.

    More delicious pumpkin desserts

    • Close up of oatmeal cookies on cooling rack with chocolate chips on top.
      Vegan Pumpkin Oatmeal Cookies [Oil Free]
    • White bowl with orange dip inside and chocolate chips on top.
      Pumpkin Spice Hummus [Tastes Like Pumpkin Pie!]
    • tower of muffins on brown plate with the top one cut in half
      Healthy Banana Pumpkin Muffins
    • Bowl of pumpkin ice cream
      Pumpkin Nice Cream [Tastes like pumpkin pie!]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Pumpkin donuts on cooling rack with bite taken out of one of them.

    Vegan Pumpkin Donuts [Gluten Free + Oil Free too]

    These vegan pumpkin donuts are bursting with pumpkin-y flavour, spiced with cinnamon and so perfectly moist and delicious.
    5 from 6 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 12 minutes
    Cook Time: 18 minutes
    Total Time: 30 minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 12 Donuts
    Calories: 111kcal
    Author: Rosa

    Equipment

    Donut Pans

    Ingredients

    Wet Ingredients

    • 1 cup pumpkin puree
    • ½ cup unsweetened applesauce
    • ¼ cup maple syrup

    Dry Ingredients

    • 180 grams oat flour gluten free (approx. 1.5 cups)
    • 75 grams unrefined coconut sugar or brown sugar (approx. â…“ cup)
    • 2 teaspoons cinnamon
    • 1.5 teaspoon baking powder

    For the Glaze (Optional)

    • ½ cup pitted dates gently packed
    • ¾ cup fresh water
    • 1.5 teaspoon cinnamon
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F.
    • Add the wet ingredients to a large bowl and mix well. Then add the dry ingredients to the same bowl and mix to combine.
    • Divide the mixture among your nonstick donut pans, enough to make 12 donuts. Bake for 18-20 minutes, or until firm to touch, but gives a little when gently pressed with your finger. Then remove from the oven and let cool for at least 10 minutes before transferring to a cooling rack.

    Optional Glaze

    • While the donuts are cooling, prepare the glaze. Add the dates, water and cinnamon to a blender and process until completely smooth. Then, transfer to a shallow dish.
    • When the donuts have cooled, dip them into the glaze and place them glaze side up on your cooling rack. Let them dry and enjoy.

    Notes

    Weigh your flour if possible, for the most desirable results.
    Use a nonstick silicone donut pan to avoid greasing your pan, if you’re avoiding oil. Mine popped out easily once cooled.
    Allow your donuts to cool for 10-15 minutes before attempting to remove them from the pan. If the donuts are hot, you risk breaking them.
    Let your pumpkin donuts cool on a cooling rack for 10 minutes before glazing them.
    If you don’t have a powerful blender or your dates are very dry, soak them in cool water for 15-20 minutes, before blending. This will soften them and help them break down more smoothly.
    Leftover donuts will stay moist and fresh in a sealed container at room temperature for 2-3 days, although they taste best on the day they’re made.
    The nutritional information does not include the optional glaze.

    Nutrition

    Calories: 111kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Sodium: 70mg | Potassium: 122mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3181IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    721 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your feedback is greatly appreciated! Please do us a favour and rate using the stars in addition to your comment as this is very helpful to us and other readers. Tell us about substitutions you made, how it turned out, and anything helpful to others who may make the recipe. Rude or insulting comments are not accepted. Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Heather

      October 29, 2022 at 1:50 pm

      5 stars
      Absolutely delicious!!! 😋🤤😋🤤 I was too impatient to wait for them to cool completely to do the glaze but they were delicious without it. My husband and I ate the whole dozen between the two of us in one sitting. 🫢😬😳 Will definitely make these again.

      Reply
      • Rosa

        October 31, 2022 at 8:52 am

        Thrilled you enjoyed them Heather! Thanks very much for taking the time to leave a review. 🙂

        Reply
    2. Rita

      November 18, 2021 at 10:55 pm

      Hello! What would be a great substitute for applesauce in this recipe?

      Reply
      • Rosa

        November 19, 2021 at 8:17 am

        Hi Rita, mashed banana or cooked and mashed sweet potato would work, but you’ll notice a slightly different flavour.

        Reply
    3. Azita

      September 27, 2021 at 10:43 am

      5 stars
      Amazing! Subbed in date sugar for coconut sugar and it came out great! Glazed some from the recipe and others with the whipped maple syrup from Trader Joe’s.

      Reply
      • Rosa

        September 27, 2021 at 10:59 am

        Yay! Thrilled you enjoyed Azita. Thank you for sharing your process with us.

        Reply
    4. Karla A Strauss

      September 26, 2021 at 5:36 pm

      5 stars
      I just took these out of the oven! Waited 9 minutes and popped them out of the silicone pan with no problem. While still warm I had to try one. They are amazing! I think I would cook them a bit longer next time even though I did 22 min. Also would add a little more spice, I like spicy things. I doubled the recipe as I have friends coming over tomorrow, so I put 2tsp. of cinnamon and 1 tsp. of pumpkin pie spice. Now I’m going to put a very light drizzle of glaze.

      Reply
      • Rosa

        September 27, 2021 at 9:11 am

        So glad you enjoyed these Karla. Thanks for the review. 🙂

        Reply
    5. Alena

      September 26, 2021 at 11:55 am

      My toddler likes these (plain), but we were disappointed that it didn’t have a more complex flavor.

      Reply
    6. Jan

      September 26, 2021 at 10:45 am

      Looks yummy. I don’t have a donut pan. I’m wondering if the recipe would work in my silicone brownie pan??

      Reply
      • Rosa

        September 26, 2021 at 2:17 pm

        I haven’t tried that, but it’s worth a shot!

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    721 shares