These Vegan Pumpkin Spice Doughnuts are soft and pillowy, made with a pumpkin spice dough and filled with pumpkin spice cream then coated in sweet pumpkin sugar. Did I mention, they’re also shaped as little pumpkins too! Vegan, dairy-free, egg-free.
Vegan Pumpkin Spice Doughnuts
You truly can’t beat a homemade doughnut. They may take a bit of time to make, but the efforts are totally worth it. The puffy, golden dough combined with the aromatic spices and flavourful creamy filling is perfection! They also may look complicated, but it is actually a super easy recipe. Don’t worry, I’ll walk you through how to make them.
What makes these the BEST doughnuts?
This is one of those recipes where I want everyone in the entire world to take a bite out of these scrumptious little pumpkins and bathe in their warming glory. It’s a little piece of heaven in each bite.
- The TEXTURE : They’re so soft and pillowy but remain really moist and tender, it’s unreal! This is due to the fact that these doughnuts are made with sunflower oil instead of butter. Pumpkin puree is also added to the dough to further that divine moist texture. That paired along with the crunchy pumpkin spice sugar coating is a match made in Autumnal heaven.
- This recipe is egg-free : This recipe contains the best egg replacer for doughnuts which is ground flaxseed. Ground flaxseed is the ultimate egg replacer in doughnuts as it replicates the gelatinous texture of an egg resulting in a super chewy and soft doughnut.
- The dough takes minutes to make : The only waiting time really is allowing the dough to prove, that’s about it. I am so proud of my doughnut recipe as even though it takes time for it to prove and rise.. it is worth every second. You’ll end up with a delicious pumpkin spice doughnut that’s perfectly soft and sweet, perfect for a Harry Potter movie marathon.
Why you’ll love these doughnuts:
If I still haven’t sold you enough to get in your kitchen and whip up a batch of these doughnuts, here are some more points I wanted to jot down for you!
- Made with pumpkin puree.
- Vegan friendly – This recipe doesn’t contain any animal derived ingredients.
- Shaped as little pumpkins.
- Flax egg makes the doughnuts super chewy and soft! Perfect egg replacer in doughnuts.
- Pillowy soft!
- They’re easy to fry and fry to perfection!
- Filled with pumpkin spice which is aromatic and delicious!
- Simple but effective design.
- Fun to make!
- Jam-packed with a cream cheese filling which bursts when you bite into it!
- Super cozy and warming.
Ingredients for vegan pumpkin spice doughnuts
- Dairy-free milk : You can use any dairy-free milk for this recipe, including almond, oat, cashew or soya for example.
- Active dry yeast : You’ll need 2 packs of 7g yeast for this recipe. Make sure you get active dry yeast as this is what will make the doughnut a good rise.
- Pumpkin puree : Use pumpkin puree from a can. Pumpkin puree from a fresh pumpkin can be too liquidy and can effect the dough and filling.
- Caster sugar : Fine white sugar is perfect for this bake.
- Self-raising flour : To give as much rise to the dough as possible, use a good quality self raising flour!
- Dairy-free butter : Dairy-free block butter works fab in this recipe. You want it to be in firm block form. My favourite are Naturli Vegan Block or Flora Plant Butter.
- Flaxseed : This is the egg replacer in this recipe. Be sure to use ground flaxseed, golden works best. This will be mixed with a little water for the perfect ‘egg’ texture / replacer.
- Sunflower oil : Use a neutral oil for frying/ Sunflower is my personal suggestion and best option.
- Pumpkin spice sugar : A mixture of ground cinnamon, nutmeg, cloves and ginger. Sometimes all spice is also added.
- Dairy-free cream cheese : Use a vegan friendly cream cheese for the filling. Make sure it’s chilled before using it.
- Icing sugar : Sieve the icing sugar before use, this will remove any lumps.
- Cinnamon sticks : Break cinnamon sticks in half. These will be used as the pumpkin decoration, and are only for decoration only (do not eat).
How to make Vegan Pumpkin Spice Doughnuts?
When you think of doughnuts, you may think they’re super hard and technical to make. In fact, they are actually pretty simple and easy. They just have a few techniques and proving time which take up most of the prep but it’s totally worth it when you take your first bite out of the doughnuts – DROOL! You can find the full written ingredients and method in the recipe card at the bottom of the page.
Heat the milk and stir with the active yeast and sugar. Allow to activate and froth. In a separate bowl, mix the flour with the pumpkin spice. Pour the activated yeast mixture along with the flax egg, melted butter and pumpkin puree. Knead into a smooth dough, cover and allow to prove until doubled in size.
- Pumpkin shape
Chomp out the dough using a flower cookie cutter, then use string to help shape the pumpkins. Allow to prove for a second time until puffed up.
Heat oil in a large pan, when it’s come up to temperature, lower the doughnuts into the oil and fry for a couple of minutes on each side. Carefully remove and place on kitchen paper.
- Pumpkin spice sugar
In a medium sized bowl, mix the sugar and pumpkin spice. Coat the doughnuts in the pumpkin sugar.
- Cream cheese filling
Mix all ofthe cream cheese ingredients together until smooth and creamy. Transfer into a piping bag, snip off the tip. Poke a hole in the doughnuts and pipe in the filling, as much or as little as you like.
Finish with the cinnamon stick as decoration.
Tips for making homemade pumpkin spice doughnuts
- Pumpkin puree – For the best results, use canned pumpkin puree. This will give you the best flavour and won’t effect textures as much as pumpkin puree directly from a pumpkin.
- Dry Ingredients – The number one reason why most recipes fail. If there’s too much flour, the doughnuts will turn out super dry and stiff. ALWAYS, if you can, measure the flour out with a set of kitchen scales in gram measurements.
- Mixing – The doughnut batter is mixed in a stand mixer with a dough hook attachment. Make sure it’s not over mixed!! If the batter is over mixed, the doughnuts may have trouble rising and they will likely turn out chewy and tough.
- Filling – To make sure each cavity is evenly filled, pipe in the donut batter using either a piping bag or a ziplock bag with the tip snipped off. This makes it easy to squeeze the batter into each doughnut section.
- Cooling – Allow the doughnuts to cool on the kitchen towel / paper before filling. If they’re too warm, the heat will melt the cream cheese filling and it’ll become super liquidy.
- Use gram measurements – I cant stress this enough. To ensure perfect doughnuts, make sure to use a set of kitchen scales and gram measurements. This will result in accurate measurements and doughnuts!!! You can pick up kitchen scales from Amazon , linked here.