Vegan Baked Pumpkin Spice Cake Donuts: Skip the Frying, Keep the Flavor!
These are cozy, cakey, and not fussy — perfect for autumn mornings, afternoon snacks, or when you need five bite-sized reasons to smile. I made these on a whim last weekend, and my skeptical roommate declared them “actually dangerous.
” Ever wondered if a vegan donut can beat a classic fried one? Spoiler: yes, if you want something lighter, less greasy, and still packed with spice.
Why you’ll want these (quick pitch)
- Cakey texture with tender crumb — not dense, not dry.
- Real pumpkin flavor — no fake spice bombs.
- Vegan + baked = less guilt, same joy.
- Quick to whip up — no yeast, no long proofing, no complicated steps.
Who doesn’t love convenience and flavor? FYI, you don’t need a commercial mixer; a whisk and a bowl will do. 🙂
Ingredients — what you need (and why)
Dry ingredients
- 1 ¾ cups (220g) all-purpose flour — provides structure.
- ¾ cup (150g) granulated sugar — sweetness and lift.
- 1 tsp baking powder — helps them rise.
- ½ tsp baking soda — adds tenderness.
- 1½ tsp pumpkin pie spice — you can increase to 2 tsp if you like bold spice.
- ½ tsp fine sea salt — balances flavors.
Wet ingredients
- 1 cup (240g) canned pumpkin puree — not pumpkin pie filling.
- ⅓ cup (80ml) neutral oil (canola, sunflower, light olive oil) — keeps donuts moist.
- ¼ cup (60ml) non-dairy milk (oat, almond, soy) — thin the batter.
- 1 tsp vanilla extract — flavor booster.
- 1 tbsp apple cider vinegar — reacts with baking soda to lift; works great in vegan baking.
Optional mix-ins/toppings
- 1/2 cup chopped pecans or walnuts
- Vegan glaze (recipe below)
- Cinnamon sugar for dusting
Bold tip: use pumpkin puree, not pumpkin pie filling — the latter contains sugar and spices and throws your balance off.
Substitutions & allergy swaps
- Gluten-free? Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Oil-free? Replace oil with unsweetened applesauce (use same amount); the donuts will be slightly less tender but still tasty.
- No refined sugar? Swap sugar for coconut sugar; color will darken and flavor will shift nutty.
- Nut allergies? Skip nuts or use toasted sunflower seeds for crunch.
I tried all these once (yes, I bake a lot), and applesauce works in a pinch, but oil gives the best texture IMO.
Equipment you need
- Donut pan (standard 6–12 donut molds)
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
No donut pan? No panic. Use a muffin tin and call them “donut muffins” — same flavor, slightly different aesthetic.
Method — step-by-step (keeps it simple)
Prep
- Preheat your oven to 350°F (175°C). Grease your donut pan or spray with oil.
- Whisk the dry ingredients: flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Wet mix
- In a separate bowl, whisk pumpkin puree, oil, non-dairy milk, vanilla, and apple cider vinegar until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until combined. Do not overmix. A few small lumps are fine.
- If you add nuts or chocolate chips, fold them in now.
Bake
- Spoon batter into the donut pan (fill each cavity about ¾ full).
- Bake 10–13 minutes, or until a toothpick comes out clean and the tops spring back when pressed.
- Let donuts cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Bold timing note: donuts bake fast — watch them from minute 9 onward to avoid dryness.
Vegan Glaze & Finishes
Simple vegan vanilla glaze
- 1 cup powdered sugar
- 2–3 tbsp non-dairy milk
- ½ tsp vanilla extract
Whisk to a smooth consistency. Dip cooled donuts and let glaze set on a wire rack. Want a thicker glaze? Use less milk. Want it runny? Use more.
Cinnamon sugar finish
- Mix ¼ cup granulated sugar with 1 tsp cinnamon.
- Brush donuts with a little melted vegan butter or oil and toss in the cinnamon sugar.
Maple glaze (for ultra-fall vibes)
- ¾ cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp non-dairy milk to adjust consistency
Maple and pumpkin? Classic match. Trust me.
Storage, make-ahead, and freezing
- Store at room temperature in an airtight container for 2 days.
- Refrigerate up to 5 days (they stay moist but the texture firms).
- Freeze unfrosted donuts in a single layer, then transfer to a bag for up to 3 months. Thaw at room temp and glaze after thawing.
Pro tip: If you refrigerate glazed donuts, let them come to room temperature before eating — the spices bloom when warm.
Troubleshooting: quick fixes
- Donuts turn out dense? Check baking powder/soda freshness and don’t overmix.
- Donuts too dry? Next time reduce flour by 1–2 tbsp or add 1–2 tbsp extra non-dairy milk.
- Donuts stick to the pan? Grease well and let them cool slightly before removing. A thin offset spatula helps.
Ever found your batter too thick? Add a splash of non-dairy milk — batter should pipe or spoon easily.
Taste & texture comparison — baked vs. fried, vegan vs. non-vegan
- Baked vs. Fried: Fried donuts give a crisp exterior and airier interior. Baked donuts (like these) give a soft, cakey interior without the grease. If you want a lighter treat that won’t leave you reaching for napkins, baked wins.
- Vegan vs. Non-vegan: Vegan versions remove eggs and dairy but often use oil and vinegar to mimic structure and lift. These donuts retain moistness and spice without any animal products. Would I miss a butter glaze? Sometimes. Do I prefer these for a weekday breakfast? Absolutely.
I made both versions for a friend’s brunch. Everyone asked for seconds of the vegan ones — so that’s my unofficial seal of approval.
Serving suggestions — make them special
- Morning coffee companion — pair with a spiced latte or black coffee.
- Dessert plate — serve with dairy-free whipped cream and caramel drizzle.
- Party platter — make a variety of glazes (vanilla, maple, chocolate) and arrange on a tiered tray.
- Snack boxes — pack cooled donuts in small jars for gifts (inexpensive, homemade, adorable).
Want to impress? Warm them for 10 seconds in the microwave and top with a scoop of vegan vanilla ice cream. Party mode activated.
Final thoughts (short & punchy)
These Vegan Baked Pumpkin Spice Cake Donuts hit that sweet spot between convenience and comfort. They bake quickly, travel well, and please vegans and non-vegans alike. Will they replace every fried donut in my life? Probably not.
Will I bake them often? 100%. So, what are you waiting for — get the oven warm and let the spice therapy begin. 🙂
