Published by Ashley Palmer.

Let’s be honest: Nothing says “fall” quite like pumpkin. So whether you’re indulging in some pumpkin muffins, pumpkin pudding, or these delightful pumpkin doughnuts, be sure to enjoy the taste of autumn while it’s still here!

These delicious doughnuts are irresistible, so it’s a good thing that the recipe makes just 10 (or 20 minis)!

Vegan Doughnuts
1 cup all-purpose flour
1/2 cup sugar
1/2 Tbsp. baking powder
1/4 tsp. salt
1/2 Tbsp. pumpkin pie spice
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
1 Tbsp. applesauce
2 Tbsp. pumpkin purée
1/4 cup vegan margarine

2 Tbsp. confectioners’ sugar
1 tsp. soy milk

Cinnamon-Sugar Coating:
2 Tbsp. cinnamon
2 Tbsp. pure cane sugar
1/2 Tbsp. pumpkin pie spice

  • Preheat the oven to 350ºF.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and mix thoroughly.
  • Combine the soy milk, vinegar, vanilla, applesauce, pumpkin purée, and vegan margarine in a small saucepan over medium-low heat and mix until the margarine is just melted. This should be slightly warm to the touch, not hot.
  • Add the wet mixture to the dry and mix.
  • Using a tablespoon, scoop the resulting dough into an ungreased nonstick doughnut pan, either full- or mini-size.
  • Bake for 8 to10 minutes, or until a toothpick inserted into a doughnut comes out clean. Invert the pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
  • To make the glaze, whisk the confectioners’ sugar and soy milk together until smooth.
  • To make a cinnamon-sugar coating, combine the cinnamon, sugar, and spice.
  • Dip the cooled doughnuts in the glaze and then roll in the sugar mixture.

Makes 10 regular or 20 mini-doughnuts 

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