Fluffy and light baked vegan pumpkin donuts that are gluten-free, naturally sweetened, and are perfect for fall festivities.
Pumpkin, pecan, maple, oh my. These baked pumpkin donuts are made with 9 ingredients and topped with crushed pecans and turbinado sugar for a perfectly sweet treat.
If sweet pumpkin treats are your thing, check out these pumpkin blondies.
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Ingredients for vegan gluten-free pumpkin donuts
These easy and "healthy" vegan pumpkin donuts include simple ingredients that you probably already have on hand!
- Almond flour: used to keep the donuts light and fluffy
- Arrowroot: helps to bind the ingredients together, while creating a flour blend that keeps the donuts light.
- Baking powder: these donuts are made without yeast, so baking powder is helping the donuts to rise a bit.
- Pumpkin spice: added for additional notes of pumpkin as well as hints of cinnamon, cardamom, ginger. Love pumpkin spice? Add ¼-1/2 teaspoon more or sprinkle the top of each donut with a dash before baking.
- Salt: adds additional flavor and depth, I used iodized but kosher, sea salt, and Himalayan pink salt all work as well.
- Pumpkin puree: the most important ingredient in these pumpkin donuts. The pumpkin also adds additional moisture and sweetness.
- Flax milk: a thick and creamy plant-milk used to bind all the ingredients together, while adding fiber, protein, and other nutrients. Alternatively, substitute with plant milk of choice.
- Maple syrup: a natural sweetener that adds additional hues of fall flavors.
- Apple cider vinegar: works with the baking powder to ensure the pumpkins rise. Lemon juice can be used in a pinch but expect a slight taste variation.
- Crushed pecans: add a sweet and buttery flavor to the top of the muffins.
- Turbinado sugar: a donut just isn't complete with a little bit of sugar. I love the subtle caramel-like flavors the sugar provides. The tiny crystals also pair well with crushed pecans. Swap with coconut sugar for similar flavors.
How to make baked vegan gluten-free pumpkin donuts
- Combine dry ingredients in a medium-sized mixing bowl, then add wet ingredients directly to it and stir.
- Grease a donut pan and almost fill each with batter (3-4 tablespoons in each donut cavity). *Donuts are typically made by pouring the batter into a piping bag and then squeezing the batter into the cavity, but we are keeping things simple here. Just grab a tablespoon and scoop batter into the donut pan until each is almost full and smooth on top.
- Top with sugar and crushed pecans, then place in the oven and bake for 20 minutes or until golden.
- Remove from the oven and let sit for 5-10 minutes before flipping the donut pan over onto a cooling rack. To help the donuts come out, gently tap the pan until the donuts release.
Pumpkin donut topping ideas
This recipes is rooted in simplicity so we are using a bit of turbinado sugar (or use coconut sugar) and crushed pecans however here are a few other ideas:
- Sprinkle with vegan powdered sugar (I prefer Wholesome) after the donuts have cooled (or right before eating)
- Drizzle with date syrup or additional maple syrup
- Drizzle with vegan white chocolate and pumpkin spice
- A simple vegan glaze made with vegan powdered sugar and plant milk.
How long do homemade donuts last?
These donuts are best fresh out of the oven (as most baked goods are), however they can be kept in a bakery bag or air-tight container for 2-3 days at room temperature.
Alternatively, freeze in an airtight container for up to 1-2 months. To thaw, remove from freezer and let sit at room temperature for a few hours on a wire rack. *Top tip: place parchment paper between each donut when freezing.
📋 Recipe
Vegan GF Baked Pumpkin Donuts
Servings: 6 donuts
Equipment
- 6-cavity donut pan
- measuring cups & spoons
Ingredients
Dry ingredients
- 1 ¼ cup almond flour, packed tightly*
- 2 tablespoons arrowroot flour
- 1 heaping teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
Wet ingredients
- ¼ cup pumpkin puree
- ¼ cup flax milk
- 3 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
Topping for each donut
- 1-2 teaspoons turbinado or coconut sugar
- 1-2 tablespoons crushed or chopped pecans
Instructions
- Grease a donut pan with avocado oil and preheat the oven to 350 °F.
- Combine dry ingredients in a medium sized mixing bowl. Add wet ingredients directly to the dry and stir until combined. Pour batter into each donut cavity (spoon 3-4 tablespoons of batter into each cavity, almost filling them and smooth the top). Top each with a heavy sprinkle of turbinado sugar and crushed or chopped pecans.
- Bake for 20 minutes or until the edges of the donuts are golden brown. Remove from the oven and let donuts cool for 5-10 minutes before flipping over and releasing the donuts onto a wire rack. To help the donuts come out, tap the pan with your hand or tap the pan onto the rack.
- Optional: sprinkle with vegan powdered sugar after the donuts have cooled
Notes
*To pack flour, scoop the measuring cups directly into the bag of flour and press firmly to pack the flour into the scoop. Remove and pat again, ensuring the measuring cup is level with the tightly packed flour (in other words there's no additional flour spilling over the top). If your measuring cup doesn't fit into the bag, pack the flour by pressing the flour into the cup with your hand until full and level.
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