Get your pumpkin spice fix with these vegan baked pumpkin spice doughnuts, baked rather than fried! Get the recipe below.
My pumpkin spice addiction is well documented on this blog! I have tonnes of pumpkin recipes from sweet treats like my pumpkin pie and pumpkin waffles through to soups and other savouries like pumpkin ramen and pumpkin and sage foccaccia. There's just something about the combination of sweet pumpkin and the warming spice of cinnamon, nutmeg and ginger that gets me excited!
This autumn I've been trying to come with new slightly healthier ways of enjoying my favourite autumn flavours. As much as I love a classic deep fried doughnut, baked doughnuts are my go to treat when I'm trying to avoid tonnes of fat.
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Ingredients
To make these Vegan Baked Pumpkin Spice Doughnuts you'll need the following ingredients:
- Self raising flour
- Cinnamon
- Nutmeg
- Ginger
- All spice
- Caster sugar
- Plant milk, e.g. oat or soy milk
- Vegetable oil
- Vanilla paste
- Pumpkin puree, from a tin
A word on pumpkin spice blends
Classic pumpkin spice mixes are heavy on the cinnamon with a little nutmeg and clove. But I love to swap the clove for all spice and I always add a reasonable helping of ginger. Ginger has a wonderful fiery heat at the same time as being quite sweet. I think my blend is the perfect mix of warming and a sweet treat so although you could use a store bought pumpkin spice mix I urge you to give mine a try!
Step-by-step instructions
Follow these simple steps for perfect doughnuts every time.
- Step 1: grease the doughnut tin and pre-heat the oven.
- Step 2: whisk the wet ingredients together.
- Step 3: whisk the dry ingredients together.
- Step 4: fold the dry ingredients into the wet ingredients until you have a smooth batter.
- Step 5: pipe the batter into the doughnut tin.
- Step 6: bake for 12-15 minutes or until golden and springy.
Hint: don't over mix the batter or they will end up tough and chewy.
Substitutions
The following substitutions can be used in a pinch:
- Flour: no self raising flour? Use plain flour and baking powder instead.
- Vanilla: vanilla extract, essence and even the seeds from a pod can all replace the vanilla paste
- Oil: you can replace the oil with applesauce of melted vegan butter
Variations
You can mix things up a little by making some of these variations on the basic vegan baked pumpkin spice doughnut recipe:
- Chocolate chip: for gooey pockets of melted chocolate, add chocolate chips to the batter
- Nutty: chopped hazelnuts, pecans or even walnuts would all be great folded into the batter giving a nutty flavour and some extra crunch
Equipment
You'll need a few pieces of equipment for this recipe including a specialist pan:
- Mixing bowls
- Whisk
- Spatula
- Doughnut tin
- Piping bag
Storage
You can store these doughnuts in an airtight container at room temperature for up to 2 days.
If you want to store them for longer, freeze for up to 2 months. Just reheat them in the oven for a few minutes to refresh.
Top tip
Don't try to take them out of the pan too soon, let them cool down slightly before removing.
Frequently asked questions
Yes and no. If you want the doughnut shape then no you must use a pan. If you're happy for them to be shaped more like muffins then just cook in a muffin tin.
Yes, if you like sugar dusted doughnuts sprinkle over the sugar while they're still warm so it sticks?
Yes, just mix plant milk and icing sugar to your desired consistency and drizzle over them once they're cool.
The recipe
Vegan Baked Pumpkin Spiced Doughnuts
Equipment
- 1 6 hole doughnut tin
- 2 mixing bowls
- 1 Whisk
- 1 Spatula
- 1 piping bag
- 1 Cooling rack
Ingredients
The wet ingredients
- 75 ml plant milk
- 125 g pumpkin puree
- 100 g caster sugar
- 30 ml vegetable oil
The dry ingredients
- 100 g self raising flour
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.25 teaspoon ginger
- 1 pinch all spice
Instructions
- Begin by greasing your doughnut tin with a little oil, place to one side and pre-heat your oven to 180 C / 356 F / gas mark 4.
- Whisk together the wet ingredients in a mixing bowl.
- Whisk together the dry ingredients in another mixing bowl.
- Tip the dry ingredients into the wet ingredients and fold until you have a smooth batter.
- Fill a piping bag with the batter then pipe into the doughnut tin.
- Place in the centre of the oven and cook for 12 - 15 minutes or until golden and springy.
- Leave in the tin to cool for 10 minutes before turning out on to a cooling rack to cool completely.
Bintu | Recipes From A Pantry says
These are my sort of doughnuts - they look incredible and the flavours are perfect for this time of year!
Ellen says
We love baked donuts. This is certain to be my kids new favorite.
Emma Walton says
Would love to hear what they think 😀
Julia says
These doughnuts look delicious.And I absolutely love that cardamom glaze!
Emma Walton says
The cardamom glaze really finishes them off perfectly! Definitely not an element to skip out 🙂
Dana says
These doughnuts look so moist and flavorful!! I love the fact that they're baked.
Claudia Lamascolo says
I love how festive these look and just comforting around fall and the holiday perfect with tea!