Vegan Baked Pumpkin Donuts Made in Just 25 Minutes. They are gluten free, low in fat and so delicious. It’s a super healthy breakfast recipe!
My family didn’t use pumpkin or squash in cooking when I was growing up, except maybe for the occasional soup, so I hadn’t either until we started the blog.
Pumpkin is a great ingredient for making sweet recipes and because it’s sweet, you need to add less sugar, which is great.
We made these donuts from scratch, using homemade pumpkin puree and pumpkin pie spice, but feel free to buy them if you’re super busy or don’t want to make them at home. I prefer homemade because I know what I’m doing and it’s usually healthier.
I can’t think of a better way to start the day than eating a delicious, healthy homemade donut with some fresh fruit and a glass of plant-based milk, but you can also eat it as a snack or dessert. Plus, this is a great alternative to our gluten-free vegan donuts for those of you who don’t like or can’t eat bananas.
If you like our Vegan Baked Pumpkin Donuts, check out these recipes: Vegan Gluten Free Donuts, Pumpkin Pie Smoothie, Vegan Pumpkin Pie Fondant, Pumpkin Chocolate Pancakes, and Pumpkin Custard vegan (Spanish cream).
Have you made this recipe? Please leave a comment below, share, rate or tag a photo @simpleveganblog on Instagram and tag #simpleveganblog. We’d love to see what you cook!
Vegan Baked Pumpkin Donuts (Gluten Free)
Vegan Baked Pumpkin Donuts Made in Just 25 Minutes. They are gluten free, low in fat and so delicious. It’s a super healthy breakfast recipe!
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Rations: 6 donuts
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Instructions
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Preheat the oven to 400ºF or 200ºC.
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Combine the oatmeal, buckwheat flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
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Add the coconut milk, pumpkin puree and vinegar to the bowl and mix until well combined.
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Feel free to grease the donut pan with a little coconut oil if you like. I don’t do that, but it’s up to you.
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Fill each pan cavity about ¾ full.
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Bake for about 15 minutes or until golden.
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Remove from the oven and let the donuts cool for at least 10 minutes before removing from the pan. Then turn it out onto a wire rack to cool completely.
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When the fritters were cold we covered them with a little cinnamon sugar, but it’s optional. We mixed 2 tablespoons of cane sugar with ½ teaspoon of ground cinnamon in a blender, but you can also mix them in a bowl.
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Keep vegan baked pumpkin fritters in an airtight container in the refrigerator for 4 to 5 days.
notes
- Use store-bought oatmeal or grind the oats in a high-powered blender.
- If you can’t find pumpkin pie spice in your country, add some ground cinnamon.
- Coconut milk works best for this recipe as it is oil-free and this plant-based milk is high in fat, but you can also use other plant-based milks such as soy or almond.
nutrition
Service: 1donut without any topping | Calories: 150kcal | Carbohydrates: 22.3g | Protein: 3.2g | Fat: 5.9g | Saturated fat: 4.3g | Sodium: 110mg | Fiber: 2.2g | Sugar: 9.2g