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Vegan Pumpkin Doughnut Holes

Written by Ashley Palmer | October 1, 2013

Nothing says fall quite like pumpkin! Treat yourself this season with these delicious pumpkin doughnut holes. They pair great with your morning coffee or a big glass of almond milk. Enjoy!

Vegan Pumpkin Doughnut Holes

1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1/2 cup vegetable oil
1/2 cup packed brown sugar
1 flax “egg” (1 Tbsp. ground flax seeds + 3 Tbsp. water)
1/2 cup almond milk
1/2 tsp. vanilla extract
8 oz. puréed pumpkin

Optional doughnut coating:
1/4 cup sugar + 1 Tbsp. cinnamon
1/4 cup vegan margarine, melted

• Preheat the oven to 350ºF.
• In a large bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
• In a separate bowl, mix together the vegetable oil, brown sugar, flax “egg,” almond milk, vanilla extract, and pumpkin.
• Combine the two mixtures in one bowl and stir until well combined.
• Pour evenly into a mini-muffin tin. Bake for 10 to 12 minutes.
Optional doughnut coating: After your doughnuts have cooled, dip each doughnut in the melted margarine, then roll in the cinnamon-sugar mixture.

Makes 12 to 14 servings

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  • Connie says:

    These look so yummy, can’t wait to try them. Just wondering, how do you form into “donut holes” if the batter is poured into a muffin tin?

  • Michelle says:

    Just made these, they are soooo good. This was my first attempt at vegan baking and they were so easy to make 🙂