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)
- 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
- 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.
- 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.
How many donuts does this yield?
Hi Kristin! 6 donuts 🙂
Can I sub coconut flour for buckwheat flour? Thank you. 🙂
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!
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.
Hi Bob! I think it should work 🙂
Jess @choosingchia says
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 🙂
Hi Jess! Hope you like it 😉
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
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!