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Two white frosted donuts on a plate with a glass mug of coffee and two cinnamon sticks.
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4.23 from 9 votes

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.
Prep Time10 mins
Cook Time10 mins
Cooling Time15 mins
Total Time35 mins
Course: Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 6 Donuts
Calories: 239kcal


For the Vegan Pumpkin Donuts

For the Vanilla Icing


For the Vegan Pumpkin Donuts

  • Preheat oven to 350 degrees F. Gently 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. ***


*Be sure to use Certified Gluten Free Oat Flour to ensure these donuts are gluten free.
**If you don't have a pastry bag, you can use a plastic zip-lock bag. Place the bag into a tall glass or cup and fold over the sides to the outside...this helps keeps the batter on the inside of the bag even if you get sloppy! Slowly pour the batter into the bag. Gently press or squeeze the batter into one corner of the bag. Twist the top of the bag above the batter...this is where you'll hold it. Using scissors, cut the tip of the corner off. You want to cut it just big enough to let the chocolate chips through, but not any bigger or it will pour out too fast. See photos in post for help.
***Pro tip: Place the wire cooling rack onto a rimmed baking sheet to catch the drips from the glaze as they dry.
~Nutrition facts calculated WITH the vanilla icing.


Calories: 239kcal | Carbohydrates: 56g | Protein: 2g | Fat: 2g | Sodium: 266mg | Fiber: 2g | Sugar: 39g