Oh, friends, when the air gets crisp, you know what that means for me? It means time to pull out everything pumpkin spice heavy! I am obsessed with making treats that hit that fall nostalgia button, but who wants the greasy cleanup from the fryer? Not me! That’s why these baked Vegan Pumpkin Donuts With Glaze are my absolute heroes. They come together so fast, and honestly, the texture—fluffy, tender, and perfectly spiced—is miles better than anything you’d buy pre-made. Piping the batter into the pan is honestly the most fun part; it’s instant fall cheer, trust me on this one!
Why You Will Love These Vegan Pumpkin Donuts With Glaze
Seriously, these are little pockets of autumn happiness. I make them anytime I need a quick sweet fix without turning on the stove for oil. They are simple, but they taste like you spent all afternoon fussing!
- They’re baked, not fried, which keeps them light!
- Super moist thanks to the applesauce and pumpkin combo.
- Totally vegan, so everyone can enjoy them.
- That sweet vanilla glaze sets up perfectly crisp on top.
Essential Ingredients for Vegan Pumpkin Donuts With Glaze
Okay, this is the fun part where we gather supplies! Because these are baked, the ingredient list is truly straightforward, which is why these move so quickly from pantry to oven. We want a good balance of baking powder and soda to make sure they get nice and fluffy, since we aren’t adding eggs or dairy. Don’t even think about substituting that pumpkin puree with pumpkin pie filling—we need pure pumpkin here for the best flavor!
For the Baked Vegan Pumpkin Donuts
This list covers everything you need for the actual spiced donut cake part:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (not pie filling!)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup non-dairy milk (I use soy or almond)
- 1 teaspoon vanilla extract
For the Simple Vegan Glaze
The glaze is ridiculously easy; it just needs a little whisking time while the donuts get totally cool. This is not optional—dipping warm donuts means total glaze melt disaster!
- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
Expert Tips for Perfect Vegan Pumpkin Donuts With Glaze
Baking vegan is usually foolproof, but donuts—even baked ones—can be fussy if you rush them. My biggest lesson came when I tried to see if adding the dry mix faster would save me ten seconds. Oops! Instant disaster.
Here are the non-negotiables for perfect texture:
- Don’t Overmix The Batter! I mean it. Mix until you just see the last streak of flour disappear, then STOP. Overmixing develops gluten way too fast, and you end up with dense hockey pucks instead of fluffy vegan pumpkin donuts. Patience here pays off big time for that airy crumb.
- Grease That Pan Like You Mean It. Since these don’t have much fat themselves compared to traditional fried versions, sticking can happen. I use a tiny bit of melted coconut oil and then dust it lightly with flour. It ensures they pop right out onto the cooling rack. If you’re looking for other easy donut hacks, I found some great ideas over here!
- Cool Completely Before Glazing. This is critical. If you dip them even slightly warm, that beautiful powdered sugar glaze instantly melts into a sticky, clear mess instead of a crisp white coating. Let them chill out completely!
Step-by-Step Instructions for Vegan Pumpkin Donuts With Glaze
You are going to fly through this recipe, I promise! Since these are baked, the entire process is super quick. We totally skip the messy, hot oil part and usually get these sweet treats done in under half an hour. Just remember the golden rule: measure your spices carefully for that perfect autumn flavor. If you want to see how others handle their baked donuts, check out some neat tips here.
Preparing the Batter and Baking the Vegan Pumpkin Donuts
First things first, crank that oven up to 350°F (175°C) and make sure you’re greasing your 12-cup donut pan really well, like we talked about! We whisk all our dry stuff—flour, soda, spices, salt—in a medium bowl. Then, in a separate big bowl, we get enthusiastic whisking the wet ingredients: pumpkin, both sugars, applesauce, milk, and vanilla, until it’s just one smooth orange bath.
Now for the crucial part where you need to feel those gentle hands! Add the dry mixture right into the wet bowl, and mix only until everything looks barely incorporated. Seriously, a few dry patches are okay! If you overmix here, they turn chewy, and ruined donuts are the worst. Spoon or use a piping bag—I love piping because it’s cleaner—to fill each donut cup about two-thirds full. Pop them in the oven for just 10 to 12 minutes. Check them with a toothpick; if it slides out clean, they are done! Let them hang out in the pan for about five minutes before gently moving them to a wire rack to cool completely.
Making and Applying the Perfect Vegan Glaze
This step requires the most patience, but it’s worth it! Do not even think about glazing until those donuts are completely, one hundred percent cool to the touch. If they are even slightly warm, the glaze will just weep right off and become a sticky puddle. When they are cool, grab a small bowl and whisk together the powdered sugar, non-dairy milk, and vanilla extract. You want it smooth, thick enough to coat the back of a spoon, but definitely pourable.
Once everything is cooled down, just carefully dip the top side of each donut right into the glaze. Let the excess drip off for a second, then place it back on the wire rack to let that glaze set up hard. Within about 15 minutes, you’ll have perfectly finished, gorgeous vegan pumpkin donuts with glaze!
Ingredient Notes and Substitutions for Your Vegan Pumpkin Donuts
I always get questions about swapping ingredients, especially when baking vegan, so let’s clear up a few things right now. If you’re out of applesauce, don’t panic! You can absolutely use mashed ripe banana, but just know it adds a tiny hint of banana flavor—which isn’t bad, mind you, it’s actually quite nice with pumpkin. Just use the same amount.
Another huge time-saver is using pre-mixed pumpkin pie spice! If you grab that, you can skip measuring out the cinnamon, nutmeg, and ginger separately. Just use about 3/4 teaspoon of your favorite store-bought blend and you’re golden. It combines all those cozy fall smells perfectly without you having to dig out three different tiny jars!
Also, when it comes to the non-dairy milk, anything works! Oat, almond, soy—just make sure it’s plain and unsweetened so we keep the sugar balance right for that beautiful glaze later on.
Storage and Make-Ahead Options for Vegan Pumpkin Donuts With Glaze
These are best eaten the day you make them, especially because that gorgeous shiny glaze can get a little sticky if it sits too long, even in the fridge! If you have leftovers, I keep mine in an airtight container at room temperature for maybe two days tops. Don’t seal them up too tight right away while the glaze is setting, though; give them maybe an hour on the counter first!
If you want to make them ahead, definitely make the donuts themselves and skip the glaze. You can freeze the plain baked donuts like little pumpkin sponges! Just wrap them tightly in plastic wrap and then foil. When you’re ready to eat them, let them thaw overnight, then whip up a quick glaze the next morning. They come out almost perfectly fresh!
Serving Suggestions for Vegan Pumpkin Donuts With Glaze
These little beauties go perfectly with anything that screams cozy fall afternoon! Obviously, I love pairing them with a piping hot mug of coffee. If you’re looking for the ultimate companion flavor, you absolutely have to try pairing these with a homemade spice latte—I have the recipe for the Ultimate Fall Spice Latte, and it’s heaven!
Tea lovers, don’t feel left out! A spicy black tea or even a strong chai cuts through the sweetness of that glaze just perfectly. They are great for breakfast, but honestly, they make a fantastic, light dessert after dinner, too.
Frequently Asked Questions About Vegan Pumpkin Donuts With Glaze
Whenever I post these online, I get a flood of great questions! It’s smart to check because, like any quick baked good, there are always a few tweaks you might need depending on what you have in your cupboard. If you’re browsing for more amazing vegan pumpkin goodness after you finish these, check out my recipe for Vegan Pumpkin Cinnamon Rolls!
Can I make these Vegan Pumpkin Donuts With Glaze oil-free?
That’s a completely valid question! Since this recipe is already oil-free by using applesauce as our main binder and moisture source, you’re already halfway there! The applesauce step is key to keeping them fluffy without added fat. If you want to be absolutely 100% zero-oil, you can skip brushing the pan with diluted coconut oil and just use a generous dusting of flour instead. Just know that without *any* fat added to the mixture or pan, they might stick slightly more, so be extra gentle when turning them out!
What is the best way to store Vegan Pumpkin Donuts With Glaze?
I always tell people that for these specific glazed donuts, airtight storage at room temperature is the way to go for up to two days. The biggest issue with storage is humidity melting that beautiful glaze! If you put them in the fridge—which can dry out baked goods anyway—the glaze starts to weep, and it looks less than stellar. If you are keeping them for longer than two days, definitely go with the freezing method mentioned earlier (donut only, no glaze!).
What if I don’t have a donut pan?
Oh, don’t sweat it for a second! The batter for these vegan pumpkin donuts is perfectly pourable, so it works beautifully in standard muffin tins. If you use muffin tins instead, you’ll want to fill those cups a little fuller, maybe three-quarters full. Because the shape is different, the baking time bumps up slightly. Instead of 10 to 12 minutes, you’ll need to watch them closely for about 18 to 20 minutes. Use that toothpick test—it is your best friend!
Nutritional Estimates for Vegan Pumpkin Donuts With Glaze
I pull this data straight from the recipe calculator I trust, but you know how it is with baking—your exact brand of pumpkin puree or the amount of sugar you pack in matters! Think of these numbers as a really great guideline for one delicious, baked donut rather than a strict guarantee. These estimates assume you get exactly 12 gorgeous donuts from the batch, and honestly, seeing that 200 calorie mark for a glazed treat is just lovely in the fall time!
- Serving Size: 1 donut
- Calories: 200
- Sugar: 20g
- Fat: 3g
- Protein: 2g
- Cholesterol: 0mg
Because we skipped the eggs and dairy, you see that wonderful zero cholesterol. If you make any major swaps, just remember that these numbers are going to change, so use this as your baseline!
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Vegan Pumpkin Donuts With Glaze
- Total Time: 27 min
- Yield: 12 donuts 1x
- Diet: Vegan
Description
Recipe for baked vegan pumpkin donuts topped with a simple glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup donut pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, applesauce, non-dairy milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
- Spoon or pipe the batter evenly into the prepared donut pan, filling each cup about two-thirds full.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, non-dairy milk, and vanilla extract in a small bowl until smooth.
- Dip the top of each cooled donut into the glaze. Let the glaze set before serving.
Notes
- You can use pumpkin pie spice blend instead of individual spices.
- If you do not have a donut pan, you can bake the batter in muffin tins for about 18-20 minutes.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, donuts, baked, glaze, fall, dessert