Pumpkin spice season is in full swing and there’s nothing better to celebrate it with than these gluten free and vegan pumpkin spiced doughnuts. A super easy yet stunning bake, they are quick to whip up, bake in less than 10 minutes and are the most gorgeous colour! These gluten free baked doughnuts are filled with the gentle spices of autumn and dusted with a delicious cinnamon sugar.
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When I posted a preview of these gluten free and vegan pumpkin spiced doughnuts (or donuts!?) on my Instagram I couldn’t believe the response! It seems like you guys really miss a good doughnut, and you’re not alone. I’ve wanted to make some gluten free doughnuts for a long time now, but generally I opt for baked gluten free doughnuts like these.
I had some leftover pumpkin puree from another recipe (coming very soon!) and after speaking to Borough 22 owner Ryan Panchoo on the latest Oh Crumbs podcast episode, I was intrigued to use it as a vegan replacement for egg. The pumpkin is a good egg replacer, and I based the recipe largely on these gluten free maple peanut glazed doughnuts which I made YONKS ago.
Gluten free and vegan baked doughnuts
So what else goes into my gluten free and vegan pumpkin spice doughnuts? I used Rude Health’s gluten free oat milk in my recipe, but you could use any kind of dairy free, plant-based milk such as almond or coconut milk from the carton. I also used vegetable oil in my recipe to make it completely dairy free.
The pumpkin puree is used in place of eggs. I picked up a tin of this pumpkin puree in Sainsbury’s (with the American foods) and it would be enough to make about four batches of this recipe! There’s so much more you can do with pumpkin puree so it’s definitely worth picking up a tin and experimenting with what’s left – unless you want to make 48 doughnuts in which case, I fully support you! I made my doughnuts in a doughnut tin like this one, which you can buy from Amazon or some supermarkets too.
How to make pumpkin spice
The recipe for the perfect pumpkin spice mix is so simple – it really does taste like the flavours of a pumpkin spice latte! To make your own pumpkin spice mix simply mix:
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground allspice
Et voila! Your perfect pumpkin spice mix! In this recipe I only use between 1/2 a tsp to one tsp of the mix, but you can make as much or as little as you like. Save the excess to make my pumpkin spice latte cake (coming soon!) or for dusting over your morning coffee. It gives it a lovely flavour!
Gluten free and vegan pumpkin spice doughnuts
The wait is over – here is my gluten free and vegan pumpkin spice doughnuts recipe! I really hope you guys love it! This recipe makes 12 and it’s worth eating them fresh – you can always half the recipe if you only want to make six. They will keep for a day or two but tend to go a bit soft so I’d recommend eating them while still fresh from the oven.
- 130 g gluten free self raising flour
- 115 g tinned pumpkin puree
- 75 g caster sugar
- 1 tsp pumpkin spice, (see blog post above for recipe)
- 30 g vegetable oil, (plus extra for greasing)
- 120 ml gluten free oat milk, (or other dairy free milk)
- 1 tsp vanilla essence
- 1 tbsp dairy free butter, (melted)
- 3 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- Preheat the oven to 180'C and grease two 6-hole doughnut tins with a little oil - I find spray on oil or using a pastry brush is the easiest way to do this.
- Add the flour, pumpkin puree, sugar, pumpkin spice, vanilla essence, vegetable oil and gluten free oat milk to a large mixing bowl and beat with an electric whisk for around 1 minute until it forms a smooth batter.
- Place approx 1 tbsp of batter in each doughnut hole, then using a wet finger, smooth down the batter and ensure you can see the 'hole' in each tin still. Do not overfill.
- Bake the doughnuts for approx 8-10 minutes until well risen and they spring back to touch. Remove from the oven and cool on a wire rack for 5-10 minutes.
- Add the granulated sugar and cinnamon to a lidded tub, seal the lid and shake to mix. Using a knife, gently remove the warm doughnuts from the tin and brush with a little melted dairy free butter on the top and sides.
- Roll the doughnuts in the sugar until completely coated. Enjoy while still warm.
These are best eaten on the day of baking but can be kept in an airtight container for a day or two.
Nutrition Information:Yield: 12 Serving Size: 1 doughnut
Amount Per Serving: Calories: 116Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 138mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 1g
Need some more gluten free baking inspiration?
p data-slot-rendered-dynamic=”true”>Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try! There are plenty to choose from – here are a couple to get you going:
- Gluten free and vegan millionaire’s shortbread
- My gluten free apple and blackberry crumble
- Sticky gluten free ginger cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!