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Vegan Cinnamon Sugar Coated Baked Pumpkin Donuts | BakeThenEat.com
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5 from 3 votes

Vegan Cinnamon Sugar Coated Baked Pumpkin Donuts

Vegan Cinnamon Sugar Coated Baked Pumpkin Donuts are a healthier version on a traditional fried donut. Packed full of cozy warming spices and Autumnal pumpkin.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Donuts
Cuisine: American
Servings: 6 donuts
Calories: 281kcal
Author: Emma



  • 5 tablespoons dark brown sugar
  • 6 tablespoons vegetable oil
  • 3 and 1/2 tablespoons unsweetened almond milk
  • 6 tablespoons pumpkin purée
  • 125 grams plain / all purpose flour 1 cup
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon * See notes about spices
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves


  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons coconut oil - melted


  • Lightly grease a 6 hole donut pan with vegan friendly oil/spread and place to one side.
  • Preheat you oven to 180C/350F/Gas mark 4.
  • In a medium sized bowl add in the sugar, vegetable oil, almond milk and pumpkin puree. Mix everything until very well combined.
  • In another medium sized bowl add in the flour, baking powder and spices and whisk everything gently together.
  • Pour the dry into the wet and with a gentle hand mix together.
  • Spoon the mixture into your donut pan and pop it in your hot oven and bake for 15-17 minutes. They should have a lovely dark caramel colour to them.
  • Once baked through, take the pan out of the oven and allow them to cool for 5 minutes before transferring them to a wire rack to fully cool down.
  • If you want to coat them, on a small plate combine the sugar and cinnamon.
  • Melt the coconut oil in the microwave for 30 seconds and then brush a thin layer on the donuts then dip to cover the donuts in cinnamon sugar.
  • Repeat until all the donuts are covered. Should your coconut oil start to harden just pop it back in the microwave for 10 seconds.
  • Kept in an airtight tin these donuts should last for 5 days. If you want to freeze them place them in the freezer before you coat them in the cinnamon sugar and use within 2 months.


  • All these spices equate to 2 teaspoons of pumpkin pie spice. If you have that on hand then feel free to use it instead of all the individual spices.


Serving: 1Donut | Calories: 281kcal | Carbohydrates: 31.5g | Protein: 2.4g | Fat: 16.8g | Saturated Fat: 3.4g | Sodium: 11mg | Fiber: 1.3g | Sugar: 13.9g