These baked and naturally vegan Pumpkin Donuts make for a warm and cozy pumpkin-spiced fall breakfast. My allergy friendly pumpkin donut recipe is egg free, dairy free, & nut free, requiring no special substitutions.
I also love to make these in my mini donut pan (see above photo). When they’re warm and freshly tossed with cinnamon sugar, they taste just like fresh mini donuts!
My simple Sugared Pumpkin Donuts are easy to mix up, and bake in less than 10 minutes, so it will only taste like you spent all morning in the kitchen.
Check out my other egg free and vegan baked donut recipes here: Vanilla Donuts and Cinnamon Donuts
By the way, if you enjoy making baked donuts, get yourself a mini donut pan. I picked up this one last week, and have zero regrets! It bakes so perfectly – evenly, and no sticking. Although it doesn’t need it, I do usually spray my donut pans with cooking spray just to ensure they remove smoothly.
For “regular” donuts, I use this Bellemain donut pan (but have also heard good things about the Wilton pans).
One morning last week, I snuck downstairs early to create this recipe and bake them for my family for breakfast. They were a hit! I tweaked the recipe slightly the next time, and the whole batch was gone in 20 minutes! Except for one lone donut, which I made the kids save for a “treat” later… even though they had just eaten almost an entire batch at 4pm. I chalk it up to being a successful recipe!
My egg & dairy free pumpkin donuts are baked instead of fried, and use less sugar than many donut recipes, so you can feel okay about serving them for breakfast! We pair these donuts with a protein and fruit before starting our day. Last time I made them, it was after our town’s annual festival, and the smell of mini donuts in the air prompted me to go home and bake these. Move over, town fair mini donuts!
To make Egg/Dairy/Nut Free (& Vegan!) Pumpkin Donuts:
- Mix together your pumpkin, sugar, oil, water, and vanilla in a medium bowl.
- In a small bowl, mix together flour, baking powder, baking soda, spices, and salt.
- Add dry ingredients to wet, and stir to combine.
- Distribute batter evenly between six donut molds (one 6-count donut pan – 3 1/4″ diameter each), and bake for about 9 minutes. For mini donuts, simply use a mini donut pan – you can bake a minute less, if desired, but it’s not necessary. They shouldn’t become dry.
- Gently coat in a cinnamon sugar blend, and enjoy fresh! To make the sugar stick, I lightly spray the donuts with my favorite cooking spray just before rolling in the sugar.
These Pumpkin Donuts are:
- Dairy Free
- Egg Free
- Peanut Free
- Tree Nut Free
- Soy Free (substitues canola oil)
- Vegan
…and may be made Top 8 Free with your favorite 1:1 GF flour blend.
Baked Pumpkin Donuts (Egg, Dairy, and Nut Free)
Equipment
- Donut Pan or Mini Donut Pan
Ingredients
Donut Batter
- 1/4 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup sugar
- 3 Tbsp vegetable or canola oil
- 3 Tbsp water
- 1/2 tsp vanilla extract
- 3/4 cup all purpose flour, lightly spooned into measuring cup, and leveled across top with a knife
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
Cinnamon Sugar Coating
- 1/8 cup granulated sugar (2 Tbsp)
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 375F. Lightly spray donut pans with your favorite cooking spray (I use an olive oil/vegetable oil blend). I do this even for nonstick pans, as it will help both to remove the donuts, and will provide a layer for the topping to stick to.
- In a bowl, stir together pumpkin puree, sugar, oil, water, and vanilla extract.
- In a small bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Add dry ingredients to wet ingredients, and whisk just until combined.
- Fill donut molds 2/3 to 3/4 full. It should fill about 8 regular (3.25 inch diameter) donut molds, or about 16 mini donut molds. The batter is thick, so it helps to even/smooth the tops with a small spatula or the back of a small spoon.
- Bake for 8-10 minutes, or until tops are rounded and set.
- For the Topping: add 1/8 cup sugar and 1/4 tsp cinnamon to a plastic bag – Ziploc style (otherwise, I like to use an empty bread bag to save on waste). After donuts have cooled in pans for several minutes, carefully remove. Add donuts in small batches to topping bag, and gently roll around to coat in cinnamon sugar. To help the sugar stick, you can lightly spray with cooking spray first, or brush with your favorite melted buttery spread. Serve warm for tastiest results.
Great substitution to make for cider mill field trips so my som isn’t left out. We love them we eat the batch right away
These are so good! Love that everyone can eat them too without a bunch of substitutions. Bought a mini donut pan so we can make more next time!
I’m so glad you enjoyed them! My kids ate the mini donuts SO fast when I made them, ha! They’re just more fun when they’re mini. 🙂