Cinnamon Sugar Pumpkin Spice Donuts (Vegan)

posted by Melissa Huggins September 21, 2017 18 Comments

These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! They’re warm-spiced, pumpkiny, vegan and delicious!

These vegan Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! 
Pumpkin, Spice, and everything nice PUMPKIN! That’s what I’m talking about! I’ve been waiting for this ALL. YEAR. LONG. So, I thought I’d kick off my favorite season with these Cinnamon Sugar Pumpkin Spice Donuts.

It’s just not fall without a warm-spiced treat in one hand and a Pumpkin Spice Latte in the other. Don’t you agree?

These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! Vegan & delicious!

In other news

This is my first donut recipe on Vegan Huggs. Not sure what planet I’ve been living on, but I came to my senses and made it happen.

These aren’t your classic fried donuts like you remember from Krispy Kreme. I know, they were good, but so bad for you, and totally not vegan either.

These Pumpkin Spice Donuts are baked to perfection in your oven. Now I can’t claim they are healthy for you, but they are worlds better than their fried counterpart.

These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! Vegan & delicious!

Every kitchen needs donut pans

Well, you don’t really need them, but they are quite fun to have. Because who wouldn’t love homemade Pumpkin Spice Donuts right about now? *crickets*

So, if you’re down for donut making you’ll need these fabulous donut pans. Most mainstream stores carry them too. They are a great price and so worth buying.

If you don’t have time to pick them up, you can definitely turn these into muffins, just cook them about 5-7 minutes longer. Check for doneness by sticking a toothpick in the center. If it’s clean, they’re ready!

These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! Vegan & delicious!

My favorite part

Besides the delicious pumpkiny flavor and fall-spiced goodness, I absolutely LOVE coating these donuts with warm cinnamon sugar. Just dunk them in some melted vegan butter and dip them into sugary heaven. You can add as much, or as little as you’d like.

If you’re looking for more sweet pumpkin treats, you may want to check out this Pumpkin Meringue Pie or these Vegan Pumpkin Muffins with Cinnamon Streusel. They will satisfy your sweet tooth, your pumpkin craving, and give you that cozy fall feeling we all love.

So, are you ready to get baking? Your house is going to smell heavenly! Let’s do this! 

* Click photo to Pin *

These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! They're warm-spiced, pumpkiny, vegan and delicious!

I’d love to hear from you

If you make these Pumpkin Spice Donuts, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

5 from 3 votes
These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! Vegan & delicious!
Cinnamon Sugar Pumpkin Spice Donuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! They're warm-spiced, pumpkiny, vegan and delicious!

Course: Dessert
Recipe Type: Vegan
Servings: 12
Calories: 223 kcal
Author: Melissa Huggins
  • 2 cups all-purpose flour , sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar , light
  • 2 tablespoons ground flaxseed + 5 tablespoons water (*see note)
  • 3 tablespoons vegan butter , melted
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup non-dairy milk
  • 1/4 cup applesauce
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
Cinnamon Sugar Coating
  • 3 tablespoons vegan butter , melted
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 350 degrees F.

  2. Lightly grease the slots of two donut pans.

  3. Prepare flax eggs in a small bowl, by mixing together the ground flaxseed & water. Set aside about 10 minutes. It will thicken up and become gel-like.

  4. In a large bowl, add the prepared flax eggs, melted butter, pumpkin puree, non-dairy milk, vanilla extract, applesauce, granulated sugar and brown sugar. Combine well.

  5. In a separate med-large bowl, add the sifted flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Whisk to combine well. 

  6. Slowly start adding the flour mixture into the wet mixture. Stir as you go along. Mix until just combined. Don't overwork the batter or it will produce a dense donut (*The batter should be thick, but if it's too dry & thick to stir, add 1-2 tablespoons of milk and combine). 

  7. Using a spoon add your batter to a large Ziploc or decorating bag. Twist top closed and snip off one corner leaving a 1/2 " hole (*hold the bag upwards when cutting so the batter doesn't leak out). Pipe the batter into your greased donut pans. Fill about 2/3 - 3/4 of the way full. 

  8. Place in the oven on the middle rack for 10-12 minutes. They cook fast so keep an eye on them. To check for doneness, lightly press the surface. It should spring back. 

  9. Remove the pans from the oven and let them cool for 5 minutes before touching. Now gently remove the donuts and let them cool on a cooling rack for 10 minutes. 

Cinnamon Sugar Coating
  1. Combine the sugar and cinnamon in a small bowl. Melt the butter in a separate small bowl. (*both bowls wide enough to fit the donuts)

  2. Now lightly dip each donut in the butter and then the cinnamon sugar mixture. Place back on the rack. You can coat one or both sides of the donut. *Alternatively, you can brush with the butter and sprinkle the sugar mixture on top. Enjoy! 

Recipe Notes

* For a flax egg alternative, you can use 1/4 cup aquafaba. It's the water inside the can of chickpeas. Just whip the aquafaba into a light foam before adding the wet ingredients. 


* If you don't have ground flaxseed, you can use chia seeds instead. The measurements and method are the same as the flax, except the chia seeds can be used whole. If you only have whole flaxseed, you can grind it in a coffee grinder.

* Make sure your baking powder and baking soda are not expired. Fresh baking agents are important for a successful baking experience. 

* Donuts are freshest the same day, but they will store in an airtight container for 2-3 days. 


* Nutritional Info: I calculated the info using all of the butter & sugar for the coating. However, you may not use all of it, so the calculations will be different. The sugar, calories and fat content will be lower.


* I use Wholesome granulated sugars because they're all vegan. 





Nutrition Facts
Cinnamon Sugar Pumpkin Spice Donuts
Amount Per Serving (1 donut)
Calories 223 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Sodium 244mg 10%
Potassium 159mg 5%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 22g
Protein 3g 6%
Vitamin A 53.6%
Vitamin C 0.9%
Calcium 7.3%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.


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Melanie September 21, 2017 at 10:44 pm

Those donuts look amazing! I m also so excited that punmpkin season is finally here 😉

Melissa Huggins September 23, 2017 at 1:00 pm

Hi Melanie, thank you so much! I’m super excited too! Fall is definitely my favorite season. Have a great weekend!

anna September 22, 2017 at 12:30 am

They look absolutely delicious! I really need to get one of these baking trays and start making my own! And that sugar coating… heaven!!!
Pinning that for sure!

Melissa Huggins September 23, 2017 at 1:19 pm

Thank you, Anna! The donut pan is so worth it. Make perfectly shaped donuts.

Have a great weekend!

gordon ker September 22, 2017 at 11:00 am

Gluten free donuts possible?

Melissa Huggins September 23, 2017 at 1:04 pm

Hi Gordon, it’s definitely possible, but I haven’t made these particular donuts GF yet. I’m going to start testing soon though. I’m sorry I couldn’t be more help. Thank you for stopping by.

Kate September 22, 2017 at 3:00 pm

Just made these with my Grandaughter…delicious, easy to follow.
We will do this again ..she is so proud

Melissa Huggins September 22, 2017 at 5:22 pm

Hi Kate, this is so wonderful to hear! Thank you for making them. So nice that you made them with you Grandaughter. I made them with my son and he brought them to school. His classmates were very happy. Have a wonderful weekend 🙂

Amby September 22, 2017 at 4:57 pm

I am currently overseas and missing out on pumpkin spice season since I’m in the southern hemisphere! These are perfection! 😀 I will make them soon and plant based for the win!

Melissa Huggins September 23, 2017 at 1:22 pm

Hi Amby, Thank you for stopping by. I hope these donuts bring a little pumpkin-season-feeling to your days.

I agree…plant based for the win!

Have a great week ahead 🙂

Kiki September 23, 2017 at 10:04 am

Oh my! I am going to try these. When I first saw this in the newsletter I groaned because I was thinking oh no, fried food. Thrilled to see the are baked. I have never seen a pan like that so going to order one from amazon. I showed my husband the recipe and said, “oh YUM, make those!”

Melissa Huggins September 23, 2017 at 1:14 pm

Hi Kiki, thank you for stopping by! When I first tried a baked donut, I thought it was just as tasty as a fried one. So it just made sense to keep making them that way.

I’m glad hubby approves too. Donuts are fun for kids and big kids, alike.

Have a great weekend !:)

Erika October 5, 2017 at 5:28 am

Have you tried this recipe with whole wheat flour? If not, do you think I can substitute?

Melissa Huggins October 13, 2017 at 2:15 pm

Hi, Erika, No, I haven’t tried it with whole wheat flour. It may work but the donuts might be denser. You could try doing 1/2 whole wheat and half all-purpose. I wish I could be more help. I’ll experiment with them next time. Thanks for stopping by. Have a great weekend 🙂

Louisa October 15, 2017 at 7:23 am

Delicious! I made these gluten free with King Arthur’s Measure for Measure flour, yum!! Thank you!

Melissa Huggins October 15, 2017 at 9:25 am

Thank you, Louisa! I’m so happy the King Arthur flour worked out. I’ve never tried their GF for baking before. I’m going to give it a shot next time. Thank you for sharing your feedback. Have a great Sunday! 🙂

Jo October 29, 2017 at 8:30 am

Thesooks amazing! Do you think I could do them without refined white sugar? Maybe maple syrup or coconut sugar?

Melissa Huggins November 12, 2017 at 10:07 pm

Hi Jo, Sorry for the late reply. Your message went into my spam folder. 🙁 Sure, you can use maple syrup or coconut sugar. You can do a combo of both too. Maybe 1/4 cup of maple and 1/2 cup of coconut sugar. Thanks for stopping by 🙂


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