Vegan Baked Pumpkin Donuts (Gluten-Free)

Vegan baked pumpkin donuts made in just 25 minutes. They’re gluten-free, low in fat and so delicious. It’s a super healthy breakfast recipe!

My family didn’t use pumpkin or squash for cooking when I was a child, except maybe for making a soup once in a while, so I hadn’t used it either until we started the blog.

Pumpkin is a great ingredient to make sweet recipes and as it’s sweet, you need to add less sugar, which is great.

We’ve made these donuts from scratch, using homemade pumpkin puree and pumpkin pie spice, but feel free to buy them if you’re really busy or don’t want to make them at home. I prefer homemade food because I know what I’m using and it’s usually healthier.

I can’t think about a better way to start my day that eating a delicious, healthy, homemade donut with some fresh fruit and a glass of plant milk, but you can also eat it as a snack or a dessert. Besides, this is a great alternative for our vegan gluten-free donuts for those of you that don’t like or can’t eat bananas.

If you like our vegan baked pumpkin donuts, check out these recipes: vegan gluten free donuts, pumpkin pie smoothie, vegan pumpkin pie fudge, pumpkin chocolate chip pancakes and vegan butternut squash natillas (Spanish custard).

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Baked Pumpkin Donuts (Gluten-Free)

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Category: Gluten Free, Breakfast, Dessert
• Cuisine: Vegan, American

Vegan baked pumpkin donuts made in just 25 minutes. They’re gluten-free, low in fat and so delicious. It’s a super healthy breakfast recipe!

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Ingredients

• 1/2 cup and  2 tbsp oat flour (80 g)
• 1/2 cup and 2 tbsp light buckwheat flour (75 g)
• 1/4 cup cane, coconut or brown sugar (50 g)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 cup full fat coconut milk (125 ml)
• 1/4 cup pumpkin puree (65 g)
• 1 and 1/2 tsp apple cider vinegar

Instructions

1. Preheat the oven to 400ºF or 200ºC.
2. Combine the oat flour, buckwheat flour, sugar, pumpkin pie spice and baking soda in a large mixing bowl.
3. Add the coconut milk, pumpkin puree and vinegar to the bowl and mix until well combined.
4. Feel free to grease the donut pan with some coconut oil if you want. I don’t do this, but it’s up to you.
5. Fill each pan cavity approximately 3/4 full.
6. Bake for about 15 minutes or until golden brown.
7. Remove from the oven and allow the donuts to cool for at least 10 minutes before removing them from the donut pan. Then place on a wire rack to cool completely.
8. When the donuts were cold, we covered them with some cinnamon sugar, but it’s optional. We blended 2 tbsp cane sugar with 1/2 tsp ground cinnamon in a blender, but you can also mix them in a bowl.
9. Keep the vegan baked pumpkin donuts in a sealed container in the fridge for 4 to 5 days.

Notes

• Use store-bought oat flour or grind oats using a powerful blender.
• If you can’t find pumpkin pie spice in your country, just add some ground cinnamon instead.
• Coconut milk works best for this recipe as it’s oil-free and this plant milk is high in fat, but you could also use other plant milks like soy or almond milk.

Nutrition

• Serving Size: 1 donut without any topping
• Calories: 150
• Sugar: 9.2 g
• Sodium: 110 mg
• Fat: 5.9 g
• Saturated Fat: 4.3 g
• Carbohydrates: 22.3 g
• Fiber: 2.2 g
• Protein: 3.2 g