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!
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? 🙂
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.
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)
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.
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.
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)
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!)
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
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Buon appetito
Rosa
Equipment
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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. ⅓ cup)
- 1.5 teaspoon cinnamon
- 1.5 teaspoon baking powder
For the Glaze (Optional)
- ½ cup pitted dates gently packed
- ¾ cup fresh water
- 1.5 teaspoon cinnamon
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.
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