Easy Baked Vegan Pumpkin Donuts
Soft, fluffy donuts with all the flavors of fall! Gluten free and oil free! Perfect on their own or top them off with sweet vanilla icing for an indulgent treat.
Servings: 6 Donuts
Calories: 239kcal
Ingredients
For the Vegan Pumpkin Donuts
- 1 cup oat flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
- ⅓ cup 100% pure pumpkin purée
- ½ cup coconut sugar or brown sugar
- ¼ cup non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
For the Vanilla Icing
- 1 cup organic powdered sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons lite coconut milk or non-dairy milk of choice
Instructions
For the Vegan Pumpkin Donuts
- Preheat oven to 350°F. Lightly spritz a 6-cavity donut pan with cooking spray and set aside.
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- In another bowl, whisk together the pumpkin purée, coconut sugar, milk, vanilla extract, apple cider vinegar, and cornstarch slurry.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fill the donut cavities using either a piping bag or a spoon.
- Bake for 8 to 10 minutes until set.
- Let cool in the pan on a cooling rack for 5 minutes. Turn the donuts out onto the cooling rack and let them completely cool.
For the Vanilla Icing
- Whisk the powdered sugar, salt, and vanilla in a bowl.
- Add the milk 1 tablespoon at a time, whisking until smooth after each addition, until the desired consistency is reached.
- Dunk the top of each donut into the icing and place back on the cooling rack to set up.
Notes
~ Look for certified gluten free oat flour if you are allergic or sensitive to gluten.
~ Whisk the batter just until combined. No white flour should be visible, but a few lumps are okay. Do not over mix.
~ Use a piping bag to easily pipe the batter into the donut pan.
~ If you don't have a piping bag, you can use a plastic zip-top bag. Press the batter into one bottom corner of the bag and snip a small piece off the end of the bag. Pipe the batter through this snipped hole in the bag into the donut pan.
~ Let cool for a few minutes in the pan before removing the donuts from the pan.
~ If you are icing the donuts, let them cool completely before dunking in the glaze.
Nutrition facts calculated WITH the vanilla icing.
Nutrition facts calculated WITH the vanilla icing.
Nutrition
Calories: 239kcal | Carbohydrates: 56g | Protein: 2g | Fat: 2g | Sodium: 266mg | Fiber: 2g | Sugar: 39g