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Vegan Pumpkin Spice Doughnuts

Vegan Pumpkin Spice Doughnuts Perfect for Cozy Fall Mornings

These Vegan Pumpkin Spice Doughnuts are a delicious, comforting treat perfect for autumn mornings.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 4 hours
Servings: 12 doughnuts
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Doughnuts
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 cup Pumpkin Purée Ensure it’s pure pumpkin, not pumpkin pie filling.
  • 2 teaspoons Active Dry Yeast Make sure it’s fresh.
  • 2 teaspoons Pumpkin Spice Blend Can swap with cinnamon and nutmeg.
  • 3/4 cup Sugar Coconut sugar is a healthier alternative.
  • 1 cup Non-Dairy Milk (Almond/Soy) Should be warm when mixing.
  • 1/4 cup Flaxseed Meal Mix with 3 tbsp water to create a flax egg.
  • 1/4 cup Vegan Butter Can opt for regular butter if not vegan.
  • Oil for frying Vegetable Oil Coconut oil can be used as a substitute.
  • 1 cup Vegan Cream Cheese Violife brand is recommended for the best texture.
  • 1/2 cup Sugar (for coating) Choose granulated or coconut sugar.
For Serving (Optional)
  • 1/4 cup Maple Syrup A delightful drizzle to enhance sweetness.
  • 2 cups Chai Latte A warm beverage to complement the flavors.
  • 2 scoops Vegan Vanilla Ice Cream Pairs beautifully with these doughnuts.

Equipment

  • mixing bowl
  • Doughnut cutter
  • Deep skillet or fryer
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Heat your non-dairy milk to 110°F, then stir in the active dry yeast and sugar. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk together the all-purpose flour and pumpkin spice blend. Set aside.
  3. Combine the frothy yeast mixture with the dry ingredients, flax egg, melted vegan butter, and pumpkin purée until a shaggy dough forms.
  4. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 2-3 hours.
  5. Once risen, punch the dough down, roll it out to ½ inch thick, and cut doughnut shapes.
  6. Heat vegetable oil to 350°F and fry doughnuts for 2-4 minutes on each side until golden brown.
  7. Drain on paper towels and roll in a mixture of sugar and pumpkin spice while warm.
  8. Blend vegan cream cheese with sugar until smooth, then use a piping bag to fill each doughnut.

Nutrition

Serving: 1doughnutCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 3mgIron: 5mg

Notes

Store doughnuts in an airtight container for up to 1 day; refrigerate for up to 3 days or freeze for up to 2 months.

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