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vegan baked pumpkin doughnuts recipe by Sneaky Veg

Baked pumpkin doughnuts

These baked pumpkin doughnuts went down an absolute treat with my kids. They’re a brilliant snack, dessert or lunchbox filler and can be frozen. Suitable for vegans.

Course Snack
Cuisine International
Keyword pumpkin doughnuts
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Mandy Mazliah


  • 180 g plain flour or 50/50 plain/spelt blend
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • Pinch nutmeg
  • 100 g coconut sugar or light brown soft sugar
  • 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
  • 1 tbsp apple cider vinegar
  • 3 tbsp sunflower oil
  • 200 g pumpkin purée half a can


  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Lightly 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.
  3. Make your flax eggs by whisking the ground seeds with the water and set aside.
  4. Sift together the flour, bicarbonate of soda and spices and mix well.
  5. Stir in the sugar.
  6. In a separate bowl mix together the oil, flax eggs and cider vinegar.
  7. Using a metal spoon fold the dry ingredients into the wet ingredients.
  8. Gently fold in the pumpkin purée.

  9. Spoon the mixture into the doughnut moulds. You'll only need to half fill them as they rise while cooking.
  10. Bake for 12-15 minutes until firm to the touch.
  11. 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.
  12. Store in an airtight container for 2-3 days or freeze with a little baking paper between each one to stop them sticking together.