Baked Pumpkin Cinnamon Sugar Donuts

A baked vegan donut lightly flavored with pumpkin and complimented with cinnamon, sugar, and spices!

I try to make up for lost time by spending every second I can with him. But recently I needed some time in the kitchen to get some meal prepping done and he and my hubby were bored, so they decided they wanted to go to Target & Ace. Normally I’d go, even if I didn’t feel like it or I had other things I needed to do because I don’t want to miss that time with him! And, well, I don’t want to miss out on going to Target. This time I stayed home because I have recommitted to my health – that time to myself was the best gift I could have ever received! I didn’t know how badly I needed it.

Apparently I needed a reminder that it’s okay to take care of myself. I’ll never understand why I feel like I have to give myself permission to do that! If you haven’t done something for yourself in a while, I am giving you permission to do something for you!

What You Need to Make Baked Pumpkin Cinnamon Sugar Donuts

Flour

Brown Sugar

Pumpkin Pie Spice

Cinnamon

Salt

Baking Powder

Vegan Butter

Pumpkin Puree

Unsweetened Vanilla Almond Milk

Sugar

How to Make Baked Pumpkin Cinnamon Sugar Donuts

Preheat oven to 350 degrees. Lightly spray donut pan with non-stick spray and set aside.

In a bowl, combine 1 1/4 cup flour, 1/2 cup brown sugar, 1 tsp pumpkin pie spice, 1/ cinnamon, 1/2 tsp salt, and 1 tsp baking powder.

In a separate bowl, melt 3 tbsp vegan butter. Add 1/4 cup pumpkin puree and 3/4 cup almond milk. Stir to combine.

Pour the pumpkin mixture into the flour mixture and mix until combined.

Evenly distribute batter in your prepared donut pan, filling them generously. Bake for 13-15 minutes.

In the meantime, make the cinnamon sugar topping by mixing together in a separate bowl 1/3 cup sugar, 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon.

Just before you are ready to coat the donuts, when they are cool enough to handle, melt 3 tbsp vegan butter.

Dunk a donut in the melted butter and toss in the cinnamon sugar mixture. Repeat until all donuts are coated.

Tips for Making Baked Pumpkin Cinnamon Sugar Donuts

You don’t have to make a vegan version of these, you can easily swap the vegan butter for real butter and the almond milk for regular milk!

If you want to freeze a batch of these, put the donuts in a freezer safe bag uncoated. You can store in the freezer for up to 3 months. When you are ready to use, remove them from the freezer and allow them to thaw. Once thawed, then coat with the melted butter and cinnamon sugar mixture.

For More Donuts, Check Out

Chocolate Zucchini Donut Muffins

• Vegan Double Chocolate Donuts
• Baked Cinnamon Sugar Donuts

For More Fall Recipes, Check Out

Easy Homemade Applesauce

Vegan Pumpkin Snickerdoodle Cookies

• Maple Pecan Banana Muffins
• Pumpkin French Toast
• Peach Cobbler Muffins
• Acorn Kisses Treats
• Apple Dumplings with Crescent Rolls
• Apple Fritter Cinnamon Roll Bake