A baked vegan donut lightly flavored with pumpkin and complimented with cinnamon, sugar, and spices!

I have always felt a heavy burden of guilt on my shoulders because I couldn’t afford to stay at home with my son before he reached school age. I wanted to so badly and have had to overcome jealousy of those who have been blessed with that opportunity. Thankfully there was a silver lining – he was able to go to Grandma & Grandpa’s house and because of it, his Grandma & Grandpa are very, very special to him!

I try to make up for lost time by spending every second I can with him. But recently I needed some time in the kitchen to get some meal prepping done and he and my hubby were bored, so they decided they wanted to go to Target & Ace. Normally I’d go, even if I didn’t feel like it or I had other things I needed to do because I don’t want to miss that time with him! And, well, I don’t want to miss out on going to Target. This time I stayed home because I have recommitted to my health – that time to myself was the best gift I could have ever received! I didn’t know how badly I needed it.

Apparently I needed a reminder that it’s okay to take care of myself. I’ll never understand why I feel like I have to give myself permission to do that! If you haven’t done something for yourself in a while, I am giving you permission to do something for you!

What You Need to Make Baked Pumpkin Cinnamon Sugar Donuts

• Flour
• Brown Sugar
• Pumpkin Pie Spice
• Cinnamon
• Salt
• Baking Powder
• Vegan Butter
• Pumpkin Puree
• Unsweetened Vanilla Almond Milk
• Sugar

How to Make Baked Pumpkin Cinnamon Sugar Donuts

• Preheat oven to 350 degrees. Lightly spray donut pan with non-stick spray and set aside.
• In a bowl, combine 1 1/4 cup flour, 1/2 cup brown sugar, 1 tsp pumpkin pie spice, 1/ cinnamon, 1/2 tsp salt, and 1 tsp baking powder.
• In a separate bowl, melt 3 tbsp vegan butter. Add 1/4 cup pumpkin puree and 3/4 cup almond milk. Stir to combine.
• Pour the pumpkin mixture into the flour mixture and mix until combined.
• Evenly distribute batter in your prepared donut pan, filling them generously. Bake for 13-15 minutes.
• In the meantime, make the cinnamon sugar topping by mixing together in a separate bowl 1/3 cup sugar, 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon.
• Just before you are ready to coat the donuts, when they are cool enough to handle, melt 3 tbsp vegan butter.
• Dunk a donut in the melted butter and toss in the cinnamon sugar mixture. Repeat until all donuts are coated.

Tips for Making Baked Pumpkin Cinnamon Sugar Donuts

• You don’t have to make a vegan version of these, you can easily swap the vegan butter for real butter and the almond milk for regular milk!
• If you want to freeze a batch of these, put the donuts in a freezer safe bag uncoated. You can store in the freezer for up to 3 months. When you are ready to use, remove them from the freezer and allow them to thaw. Once thawed, then coat with the melted butter and cinnamon sugar mixture.

For More Donuts, Check Out:

• Vegan Double Chocolate Donuts
• Chocolate Zucchini Donut Muffins
• Baked Cinnamon Sugar Donuts

For More Fall Recipes, Check Out:

• Maple Pecan Banana Muffins
• Pumpkin French Toast
• Peach Cobbler Muffins
• Easy Homemade Applesauce
• Vegan Pumpkin Snickerdoodle Cookies
• Acorn Kisses Treats
• Apple Dumplings with Crescent Rolls
• Apple Fritter Cinnamon Roll Bake

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Baked Pumpkin Cinnamon Sugar Donuts

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Baked Pumpkin Cinnamon Sugar Donuts, a baked vegan donut lightly flavored with pumpkin and complimented with cinnamon, sugar, and spices!

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Ingredients

• 1 1/4 cup Flour
• 1/2 cup Brown Sugar
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1 tsp Baking Powder
• 3 tbsp Vegan Butter, Melted
• 1/4 cup Canned Pumpkin
• 3/4 cup Unsweetened Vanilla Almond Milk

Cinnamon Sugar Topping

• 3 tbsp Vegan Butter, Melted
• 1/3 cup Sugar
• 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Cinnamon

Instructions

1. Preheat oven to 350 degrees. Lightly spray donut pan with non-stick spray and set aside.
2. In a bowl, combine flour, brown sugar, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, salt, and baking powder.
3. In a separate bowl, melt 3 tbsp butter. Add pumpkin puree and almond milk. Stir to combine.
4. Pour the pumpkin mixture into the flour mixture and mix until combined.
5. Evenly distribute batter in your prepare donut pan, filling them generously. Bake for 13-15 minutes.
6. In the meantime, make the cinnamon sugar topping by mixing together in a separate bowl 1/3 cup sugar, 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon.
7. Just before you are ready to coat the donuts, when they are cool enough to handle, melt 3 tbsp butter.
8. Dunk a donut in the melted butter and toss in the cinnamon sugar mixture. Repeat until all donuts are coated.