Is there anything more quintessentially Fall than pumpkin? Okay, maybe apples… but Fall has almost become synonymous with pumpkin, especially in recent years. These baked pumpkin donuts are gluten-free and vegan and PERFECT for a Fall brunch.
If there is one thing that should be pumpkin flavored.. it’s these donuts. Because pumpkin belongs in donuts. Pumpkin donuts baked to perfection in just 10 minutes and rolled in powdered sugar for a perfectly spiced breakfast treat that tastes just like Fall.
Don’t get me wrong. I’m not someone who loves pumpkin spice everything.
I am personally not a fan of pumpkin spice lattes. I find them to be a little too sweet for my liking. HOWEVER, my boyfriend is kind of obsessed with them. As soon as the PSL hits Starbucks, he’s ordering them on the daily. Me? I’m more of an almond milk latte fan myself.
Am I the only one who realizes it’s suddenly Fall solely based on the fact of the number of pumpkin spice products they find at the grocery store? Nowadays there’s a pumpkin spice flavor of every product offered ever. You hear me? EVER!
From coffee creamers, to cereal, to yogurt, to chips (WHY?!?), to alcohol…. there’s a pumpkin spice variety. I don’t typically buy into it, but I bought some pumpkin spiced hand soap the other day, so maybe I’m turning a new leaf.
And I promise, I’m not judging all of the pumpkin spice lovers out there (only slightly). I just am not a fan of literally everything being pumpkin flavored. Let’s just let some pumpkin things be sacred. Okay? Like these donuts.
Do you ever bake your own donuts? If not, you should. It’s SO easy! All you need is a few simple ingredients and a donut pan and you’re in business. The donut batter just takes about 5 minutes to put together and after 10-12 minutes in the oven, you’ll have fresh, warm donuts for breakfast!
To make these donuts pumpkin flavored, make sure you use pure pumpkin puree, not the canned pumpkin pie filling that is loaded with sugar. We just want the pure stuff that is 100% pumpkin.
Then we add in pumpkin pie spice for that warm and homey flavor that really enhances the pumpkin. If you don’t have pumpkin pie spice on hand, here’s my recipe for homemade pumpkin pie spice. I like to keep it on hand all season long!
You could go with a glaze, but to make these donuts even simpler, I just like to roll them in powdered sugar after they’ve cooled a bit from the oven. It lets that pumpkin flavor shine! Though I think a maple glaze could be great as well.
I love this donut recipe because it’s so easily adaptable for different food allergies or diets. I’ve made it gluten-free and vegan already for you, but if you are able to eat dairy, you can easily use regular butter. As always, if you are vegan, make sure you use vegan sugars!
Use Up Leftover Pumpkin Puree With These Recipes
You’ll only use 1/2 cup pumpkin puree in this recipe, so you’ll have some extra. Use up those leftovers with a few of my favorite pumpkin recipes. Try my Gluten-Free Pumpkin Breakfast Cookies for an easy breakfast on the go. My Gluten-Free Vegan Pumpkin Spice Pancakes are another great option for brunch. If savory is more your thing, try this Pumpkin Apple Cider Turkey Chili.
Want to have your cake and eat it too? This gluten-free pumpkin cake from Flippin’ Delicious is just what you need! Craving Fall recipes but still have warm weather where you are? Never fear! This Pumpkin Pie No-Churn Ice Cream from Life After Wheat will keep you cool while satisfying the need for pumpkin!
How to Make Gluten-Free Vegan Baked Pumpkin Donuts
It is so easy to make these gluten-free vegan baked pumpkin donuts! You can have breakfast on the table in just under 30 minutes with this recipe. Soft, pillowy baked donuts are dipped in powdered sugar for a sweet treat great for serving at a gluten-free brunch.
Baked Pumpkin Donuts – Gluten-Free and Vegan
- 1 + 1/2 cups gluten-free flour blend
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup vegan butter (melted and cooled)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- Preheat the oven to 350F. Grease a donut pan with cooking spray.
- In a large bowl, combine the gluten-free flour, brown sugar, baking soda, baking powder, salt, pumpkin pie spice and whisk together.
- Add in melted vegan butter, pumpkin puree, almond milk, apple cider vinegar and vanilla. Whisk to combine.
- Spoon the batter into the donut pan wells or pipe it with a pastry bag.
- Bake at 350F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
- Let cool for a few minutes and then turn donuts out onto wire rack.
- Pour powdered sugar into a shallow bowl. Press donuts into the powdered sugar on both sides.
- Best served the same day.