Is it even officially fall until you’ve baked something swimming in cinnamon and nutmeg? I crave that warm, cozy spice mix the moment the air gets a little crisp. But honestly, sometimes I don’t have time for the messy process of deep-frying dough! That’s why I am genuinely obsessed with these Baked Vegan Pumpkin Spice Donuts. They are my absolute go-to dessert shortcut.
The magic here is twofold: they use simple pantry staples, and because they’re baked, cleanup is a dream! You get that classic, soft, spiced cake texture, topped with a sweet vanilla glaze that sets up perfectly. Trust me when I say these won’t last five minutes in my house, especially since they are entirely plant-based and ready in under 30 minutes total. Finally, a perfect fall treat that feels indulgent but is actually incredibly easy to pull off!
Why You Must Make These Baked Vegan Pumpkin Spice Donuts
Seriously, why wouldn’t you make these? They hit every craving box without the mess. They bake up so quickly, which is a huge bonus on busy weeknights! If you love my fluffy cinnamon rolls but need something faster, this is your answer.
- They have that perfect, tender cake crumb—never dense or gummy!
- The spice blend tastes exactly like the best part of Thanksgiving.
- Super fast prep: We’re talking about a dozen donuts in about 27 minutes total!
- Absolutely 100% vegan, so everyone can enjoy them.
Essential Ingredients for Perfect Baked Vegan Pumpkin Spice Donuts
Gathering your ingredients is half the fun, especially when everything smells this good already! Getting the spices right makes these Baked Vegan Pumpkin Spice Donuts taste authentic. Don’t skimp on the puree; that’s where the moisture lives. You can check out my other favorite glazed treat right here—these ingredients are similar, but the baking method is totally different! Vegan Pumpkin Donuts with Glaze.
For the Baked Vegan Pumpkin Spice Donuts Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree (the regular canned stuff is perfect!)
- 1/4 cup unsweetened plant milk (any kind works!)
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
For the Simple Vanilla Glaze
The glaze has to be just right, which means using powdered sugar so it sets up nicely and doesn’t just drip off!
- 1 cup powdered sugar
- 2 tablespoons plant milk
- 1/2 teaspoon vanilla extract
Equipment Needed for Your Baked Vegan Pumpkin Spice Donuts
You don’t need a stand mixer or fancy gadgets for this recipe. That’s the beauty of Baked Vegan Pumpkin Spice Donuts! Make sure you have your donut pan ready to go first, since the batter moves fast. If you don’t have a pan, look below for an alternative idea!
- A standard 6-cavity donut baking pan
- A large bowl for dry ingredients
- A medium bowl for the wet ingredients
- A whisk and a silicone spatula
- A wire cooling rack
Step-by-Step Instructions for Amazing Baked Vegan Pumpkin Spice Donuts
Okay, let’s get these beauties in the oven! Since these are Baked Vegan Pumpkin Spice Donuts, we move fast. First things first: set your oven to 350°F (175°C) right away. While it’s heating up, make sure you grease that donut pan really well. Trust me, even non-stick pans need a little oiling for donuts!
Mixing the Baked Vegan Pumpkin Spice Donuts Batter
We keep things neat by mixing dry and wet separately. In the big bowl, whisk your flour, baking soda, powder, and all those wonderful spices—cinnamon, nutmeg, ginger, and cloves—with the salt. Get everything airy! In the medium bowl, whisk together your sugar, silky pumpkin puree, plant milk, melted coconut oil, and vanilla until it looks perfectly smooth.
Now, pour the wet stuff right into the dry. This is so important:
- Mix it with a spatula until you just barely see streaks of flour disappearing.
- Stop mixing immediately! Overmixing those dry ingredients activates the gluten too much, and we want a cakey, light donut texture, not a chewy mess.
Baking and Cooling the Baked Vegan Pumpkin Spice Donuts
Spoon the batter carefully into the cavities, or better yet, use a piping bag if you have one—it just keeps things tidy. Fill them only about two-thirds full so they have room to puff up. Pop them into that preheated oven for just 10 to 12 minutes. You’ll know they’re done when a toothpick slides in clean. Leave them in the pan for about 5 minutes to firm up slightly, then gently move them over to a wire rack to cool completely before glazing. This cooling process is key!
Preparing and Applying the Glaze
While those beauties are cooling down, you can whip up the glaze. Just take your powdered sugar, vanilla, and plant milk and whisk it vigorously until it’s perfectly smooth and pourable. If it’s too thick, add a tiny drop more milk. Wait until the donuts are totally cool to the touch, then dip the tops right into that sweet vanilla bath. You can see how quickly these come together compared to frying! If you want an amazing, faster doughnut experience, check out these mini powdered sugar donuts for inspiration on coating.
Tips for Achieving the Best Baked Vegan Pumpkin Spice Donuts
Even though these are so easy, a couple of secrets guarantee they come out fantastic every time. Piping the batter versus spooning it is my top recommendation for these Baked Vegan Pumpkin Spice Donuts. Spooning works, sure, but piping with a zip-top bag (just snip the corner off!) gives you fillings that are even and pretty, which is important when you want a nice surface for glazing!
Also, don’t skip greasing the pan, even if it’s non-stick! They can stick easily because we aren’t using eggs for structure here. If you want to skip those individual spices, go right ahead and use a big scoop of a pre-made pumpkin pie spice blend instead!
If you’re curious about swapping oils, you certainly can use olive oil instead of coconut oil for a different flavor profile, though coconut oil is pretty neutral once baked. You can see how I tackle oil swaps in vegan carrot cake recipes too!
Variations on Your Favorite Baked Vegan Pumpkin Spice Donuts
Don’t feel like you have to stick to the vanilla glaze, even though it’s simple perfection! If you want to level these Baked Vegan Pumpkin Spice Donuts up even more, I have a few fun ideas. Thinking about texture? Try folding in about a quarter cup of chopped pecans right before you pipe the batter into the pan. That little crunch is amazing against the soft cake!
For another spice surprise, try swapping out the vanilla glaze for a maple glaze instead. Just use maple syrup instead of some of the plant milk for that deep, autumnal sweetness. If you love gingerbread flavors, you might also enjoy looking at my recipe for vegan gingerbread donut holes for a completely different holiday spice profile!
Storing Your Delicious Baked Vegan Pumpkin Spice Donuts
These Baked Vegan Pumpkin Spice Donuts are best eaten the day you make them, but they keep surprisingly well! Pop any leftovers into an airtight container. Keep them right there on the counter at room temperature for up to three days. Resist the urge to put them in the fridge, as that tends to dry out baked goods quickly!
If they lose a *little* bit of their softness the next day? No worries! Just zap one in the microwave for about 10 seconds. It brings back that fresh-from-the-oven tenderness instantly. Enjoy!
Frequently Asked Questions About Baked Vegan Pumpkin Spice Donuts
I always get questions when people dive into vegan baking for the first time, but don’t you worry—these Baked Vegan Pumpkin Spice Donuts are pretty forgiving! People often ask about texture and pan swaps, which makes total sense.
Can I use pumpkin pie spice instead of individual spices in this Baked Vegan Pumpkin Spice Donuts recipe?
Yes, absolutely! If your spice cabinet is cleaner than mine, you can easily substitute a pre-mixed blend. The notes suggest using about 1/4 teaspoon of pumpkin pie spice blend instead of measuring out the individual cinnamon, nutmeg, ginger, and cloves. It gives you that wonderful fall flavor instantly!
What if I do not have a donut pan?
This is a common issue, but we can troubleshoot! If you don’t have a specialized pan, just use a standard muffin tin. You won’t get the iconic donut hole shape, but the taste will be the same! Fill those muffin cups about two-thirds full, just like you would the donut cavities. You will need to bake them slightly longer, maybe 15 to 18 minutes, so keep an eye on them and use that toothpick test!
How do I make sure my Baked Vegan Pumpkin Spice Donuts stay moist?
Moisture is the goal, right? The biggest thing is not to switch out the pumpkin puree for something drier. Also, remember that very important step about mixing: only mix until *just combined*. Seriously, stop mixing as soon as the flour disappears. I also recommend checking out my recipe for vegan pumpkin cinnamon rolls; the principles for keeping vegan pumpkin desserts moist are very similar there!
Estimated Nutritional Snapshot for Baked Vegan Pumpkin Spice Donuts
I always get asked about macros for these sweet treats, and since they are lighter than fried dough, they are great for a satisfying snack! Remember that these numbers are just estimates based on the ingredients I used, so your totals might look a tiny bit different. If you’re watching your sugar count, remember that this simple smoothie offers a lower-calorie alternative for a morning boost!
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Fat: 5g
- Carbohydrates: 50g
- Protein: 3g
Baked Vegan Pumpkin Spice Donuts
- Total Time: 27 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
A recipe for baked donuts flavored with pumpkin and warm spices, made without animal products.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened plant milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar
- 2 tablespoons plant milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate medium bowl, whisk together the sugar, pumpkin puree, plant milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each 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 carefully transferring them to a wire rack to cool completely.
- While the donuts cool, prepare the glaze: Whisk together the powdered sugar, plant milk, and vanilla extract until smooth.
- Dip the top of each cooled donut into the glaze. Let the glaze set before serving.
Notes
- You can substitute almond flour for all-purpose flour for a gluten-free option, but you may need to adjust liquid slightly.
- For extra flavor, add 1/4 teaspoon of pumpkin pie spice blend instead of individual spices.
- Store leftover donuts in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: baked, vegan, pumpkin spice, donuts, dessert, plant-based, fall recipe