Gluten-Free Vegan Pumpkin Donuts

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These Gluten-Free Vegan Pumpkin Donuts are so moist,  fluffy, and healthy! They are the perfect guilt-free treat. They do not contain refined sugar nor oil and they are gluten-free. They are baked and not fried.

Gluten-Free Vegan Pumpkin Donuts

Baking these Gluten-Free Vegan Pumpkin Donuts are one of the quickest desserts you can make. My recipe makes a batch of 6 donuts with no extra batter.  They bake in 20 minutes while I prepare my velvety carob glaze.

The cake batter is made using gluten-free oat flour (I made my own) and almond flour. Also, check out these amazing gluten-free vegan donuts, Carrot Cake Donuts With Ginger, and Vegan Pineapple Coconut Donuts

Vegan Pumpkin Donuts

Gluten-Free Vegan Pumpkin Donuts

I have been wanting to make baked donuts for quite a while. We moved here from Ohio and about 60% of our belongings are still in storage. I had packed some other vital kitchen equipment like my blender, food processor, juicer, etc.

We have since moved to our newly renovated home but the process to unpack is taking a long time. I guess we have gotten so used to doing without our things that a lot of them we have forgotten existed anyway.

Three things I really missed were my donut pan, ice-cream maker, and my waffle iron.

About a week ago my hubby brought home some boxes and I literally looked at them and said, ‘oh’ and continued about my business.

Then today I decided that I should go through the boxes and to my surprise I found my donut pan. I was so excited, I decided to make these gorgeous Vegan Pumpkin Donuts.

How To Make Gluten-Free Vegan Pumpkin Donuts?

I added the pumpkin puree with vanilla and I used maple syrup to sweeten the donuts and it worked great. The pumpkin puree made these donuts so moist and don’t you just love the donuts nice pumpkin color?

While on the subject of pumpkin, you should also make a batch of my Pumpkin Cookies with Maple Frosting this holiday!

  1. Preheat oven 350 degrees F. Spray donut pan with cooking spray and set aside.
  2. Combine almond milk, ground flaxseeds, maple syrup, and vanilla in a medium bowl, stir until smooth.
  3. In a large bowl, whisk together, oatmeal flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
  4. Combine both wet and dry ingredients, stirring until fully combined. Stir in pumpkin puree.
  5. Using a 1/4 cup measuring cup, scoop the batter and pour it evenly in the donut pan.
  6. Bake for 20-25 minutes or until a tooth pick comes out clean.
  7. Remove from the oven and allow the pan to sit for 5 minutes. After 5 minutes remove donuts from donut pan unto cooling rack.
  8. Combined glaze ingredients in a high-speed blender and process until smooth and creamy. Omit carob if you desire a plain maple glaze.
  9. Frost donuts when donuts are fully cooled.

Vegan Pumpkin Donuts

These donuts are obsessively addictive so make at your own risk! But wait, remember they are baked, oil-free, and refined-sugar-free!

I have some leftover pumpkin puree so I’m going to make these again!

Note that the first batch I made had carob flavor maple frosting and the second batch, I decided to leave the carob powder out. The recipe is amazing with or without the carob powder.

Other Gluten-Free Vegan Pumpkin Recipes To Make

  1. Vegan Gluten-Free Pumpkin Pie
  2. Puertican Pumpkin Fritters
  3. Vegan Pumpkin Caramel Sauce
  4. Gluten-Free Vegan Pumpkin Muffins
  5. Vegan Pumpkin Cookies
  6. Meditteranean Pumpkin Pizza
  7. Jamaican Pumpkin Soup

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Vegan Pumpkin Donuts

Categories

Categories: ,
Course:
Cuisine:
Season:

Nutrition

(

Per serving

)
Energy: 296 kcal / 1237 kJ
Fat: 11 g
Protein: 7 g
Carbs: 46 g

Cooking Time

Preparation: 10 min
Cooking: 25 min
Ready in: 35 min
For: 6 people

Ingredients

Cashew Glaze

Instructions

  1. Preheat oven 350 degrees F. Spray donut pan with cooking spray and set aside.
  2. Combine almond milk, ground flaxseeds, maple syrup, and vanilla in a medium bowl, stir until smooth.
  3. In a large bowl, whisk together, oatmeal flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
  4. Combine both wet and dry ingredients, stirring until fully combined. Stir in pumpkin puree.
  5. Using a 1/4 cup measuring cup, scoop the batter and pour it evenly in the donut pan.
  6. Bake for 20-25 minutes or until a toothpick comes out clean. Remove from the oven and allow the pan to sit for 5 minutes. After 5 minutes remove donuts from donut pan unto cooling rack.

Cashew Glaze

  1. Combined glaze ingredients in a high-speed blender and process until smooth and creamy. Omit carob if you desire a plain maple glaze.
  2. Frost donuts when donuts are fully cooled.

Notes

Vegan Pumpkin Donuts

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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6 Comments
  1. linda
    January 8, 2018

    sounds delicious and “simple” my question is can this same recipe be used for a cake or muffins using the same ingredients? thank u so much!

    • Michelle Blackwood
      January 8, 2018

      Thank you Linda, it can definitely. I would start with muffins.

  2. Debi
    November 1, 2016

    This looks amazing! I have a question though. Of what material are these donut pans made ? Aluminum or of something else?

    • Michelle Blackwood
      November 1, 2016

      Thank you Debi, that is a great question! Most likely aluminum coated with non-stick material. If you want one that is supposedly healthier look at this one. I figure I won’t make them again for another year or two. It’s the same thing with the ice-cream machines, I’m looking for one with healthier material.

  3. Colleen Seals
    October 28, 2016

    OMG! Vegan donuts! I definitely have to give these a try when I get home. Thanks for the recipe.

    • Michelle Blackwood
      October 28, 2016

      Awesome Colleen, please enjoy :)