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    Home > Recipes > Uncategorized

    Vegan Baked Pumpkin Donuts (Gluten-Free)

    Published: Nov 1, 2017 · Modified: Feb 15, 2023 by Iosune · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    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!

    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.

    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!

    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.

    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!

    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) - 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!

    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!

    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!
    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6 donuts
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • ½ cup and 2 tablespoon oat flour
    • ½ cup and 2 tablespoon light buckwheat flour
    • ¼ cup cane, coconut or brown sugar
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon baking soda
    • ½ cup full fat coconut milk
    • ¼ cup pumpkin puree
    • 1 and ½ teaspoon apple cider vinegar
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    Instructions

    • Preheat the oven to 400ºF or 200ºC.
    • Combine the oat flour, buckwheat flour, sugar, pumpkin pie spice and baking soda in a large mixing bowl.
    • Add the coconut milk, pumpkin puree and vinegar to the bowl and mix until well combined.
    • 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.
    • Fill each pan cavity approximately ¾ full.
    • Bake for about 15 minutes or until golden brown.
    • 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.
    • When the donuts were cold, we covered them with some cinnamon sugar, but it's optional. We blended 2 tablespoon cane sugar with ½ teaspoon ground cinnamon in a blender, but you can also mix them in a bowl.
    • 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: 1donut without any topping | Calories: 150kcal | Carbohydrates: 22.3g | Protein: 3.2g | Fat: 5.9g | Saturated Fat: 4.3g | Sodium: 110mg | Fiber: 2.2g | Sugar: 9.2g

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    Reader Interactions

    Comments

    1. Kristin says

      October 24, 2019 at 8:22 pm

      How many donuts does this yield?

      Reply
      • Iosune says

        October 29, 2019 at 1:01 pm

        Hi Kristin! 6 donuts 🙂

        Reply
    2. Yanness says

      April 06, 2019 at 11:15 am

      Can I sub coconut flour for buckwheat flour? Thank you. 🙂

      Reply
      • Iosune says

        April 22, 2019 at 10:57 am

        Hi Yanness! We used buckwheat flour, not coconut flour. If you want to use coconut flour, you'll probably need to add less flour, but I've never tried it myself. Hope it helps!

        Reply
    3. Bob says

      November 16, 2017 at 4:47 pm

      Can I use soy milk in place of the coconut milk, my diet does not allow coconut milk or oil, or any dairy for that fact.

      Reply
      • Iosune says

        November 17, 2017 at 9:06 am

        Hi Bob! I think it should work 🙂

        Reply
    4. Jess @choosingchia says

      November 05, 2017 at 9:31 pm

      I've never used buckwheat flour in donuts but i love using it in pancakes and waffles! I'll have to give it a try 🙂

      Reply
      • Iosune says

        November 07, 2017 at 10:07 am

        Hi Jess! Hope you like it 😉

        Reply
    5. Daniela says

      November 04, 2017 at 2:07 pm

      Hi, I love your ideas. But i do not have a donut pan. Could i use a muffin pan instead? And bake a pumpkin muffin? Many thanks

      Reply
      • Iosune says

        November 07, 2017 at 10:06 am

        Hi Daniela! Thanks a lot 🙂 I've never tried it myself, but I think it should work. Bake the muffins longer if necessary. Have a nice day!

        Reply

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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