These baked vegan pumpkin doughnuts are a real treat. Suitable for vegans, they're extremely popular with kids. A brilliant snack, dessert or lunchbox filler and can also be frozen for later use.
As an Amazon Associate I earn from qualifying purchases. Affiliate links are marked with *.
Here in the Sneaky Veg household we all have a weakness for doughnuts.
Whether it's the deep fried, sugary doughnut rings that you get at the seaside or the fancy sourdough doughnuts that come topped with goodies and contain unimaginably high calories we love them all.
These baked pumpkin doughnuts are a much healthier option. Here's why I love them:
- baked rather than fried
- contain a portion of veg
- suitable for vegans
- lower in sugar than most doughnut recipes
Autumn (fall) baking is my favourite
I think autumn (fall) bakes are my favourite.
It's the time of year for comfort food and I often find myself putting on the oven to bake something warming and spiced.
These baked doughnuts are delicately spiced, light and very moreish.
Not only that but they work really well as a healthy (ish) dessert or after school snack and they're also great for lunchboxes.
Perfect for batch cooking
These little vegan pumpkin doughnuts are ideal for freezing.
Either freeze them flat on a tray for an hour before transferring to a bag or plastic box or pop a little bit of baking paper between each one. This will prevent them from sticking together.
Mind you, the last batch I made for the freezer disappeared in two days - a testament to their popularity!
Pumpkin purée can either be made or bought.
When I can get it I use tinned pumpkin purée* to make my pumpkin doughnuts.
However, if you'd like to make your own try this easy looking recipe from Charlotte's Lively Kitchen.
Yes, you will need a doughnut mould or tin. I use these silicone ones*.
Are these doughnuts healthy?
These baked pumpkin doughnuts definitely count as a treat but I like knowing that there's a portion of veg in them.
Cooking with kids
I've never met a child who doesn't love doughnuts and that makes these a great recipe for kids to make.
More pumpkin recipes
If you like these pumpkin doughnuts you might like:
- Pumpkin pie bars
- Pumpkin madeleines recipe
- Vegan pumpkin waffles
- Healthy pumpkin muffins with sweet potato frosting
- Healthier pumpkin cookies
If you've made your own pumpkin purée then don't waste the seeds - make these smoky oven-roasted pumpkin seeds instead.
How to make baked pumpkin doughnuts
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Baked pumpkin doughnuts
- 180 g plain flour*
- 1 teaspoon bicarbonate of soda (baking soda
- 1 teaspoon ground cinnamon )
- 1 teaspoon mixed spice
- Pinch nutmeg
- 100 g coconut sugar or light brown soft sugar
- 2 tablespoons flax seeds (linseeds) or chia seeds
- 6 tablespoons cold water
- 1 tablespoon apple cider vinegar or lemon juice
- 3 tablespoons sunflower oil
- 200 g pumpkin purée half a can
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Grease your doughnut moulds (you'll need enough for 12 doughnuts). If using silicone ones place them on a baking tray as they can be hard to move when full.
For the flax eggs
- Make your flax eggs by whisking the 2 tablespoons ground flax or chia seeds with the water and set aside to thicken.
For the doughnuts
- Sift together 180g flour with 1 teaspoon of bicarbonate of soda (baking soda), a teaspoon of ground cinnamon, a teaspoon of mixed spice and a pinch of nutmeg. Mix well.
- Stir in the 100g sugar.
- In a separate bowl mix together the 3 tablespoons of sunflower oil with the flax (or chia) eggs and a tablespoon of cider vinegar.
- Using a metal spoon fold the dry ingredients into the wet ingredients.
- Next gently fold in the pumpkin purée.
- Spoon the mixture into the doughnut moulds. You'll only need to half fill them as they rise while cooking.
- Bake for 12-15 minutes in your preheated oven until firm to the touch.
- Remove from the oven and allow to cool in the moulds for a few minutes before carefully turning out onto a wire rack.
- Allow to cool completely then store in an airtight container for 3-5 days.
- You can make this recipe with plain white flour or with a mixture of half plain and half wholemeal or spelt flour for added nutrition.
- To make two flax eggs mix 2 tablespoons of ground flax seeds (linseeds) with 6 tablespoons of cold water. You can also use ground chia seeds.
- Nutritional information is approximate and is intended as a guide only.
Pin baked pumpkin doughnuts for later
*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
This post may contain affiliate links. See my full disclosure for more information.