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

Cinnamon Sugar Pumpkin Spice Donuts

These Cinnamon Sugar Pumpkin Spice Donuts are the perfect way to welcome fall! They're warm-spiced, pumpkiny, vegan and delicious!
Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 223kcal
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


  • Preheat oven to 350 degrees F.
  • Lightly grease the slots of two donut pans.
  • 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.
  • 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.
  • In a separate med-large bowl, add the sifted flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Whisk to combine well. 
  • 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). 
  • 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. 
  • 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. 
  • 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

  • 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)
  • 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! 


* 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.


Serving: 1donut | Calories: 223kcal | Carbohydrates: 41g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 159mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2680IU | Vitamin C: 0.7mg | Calcium: 73mg | Iron: 1.5mg