• Tweet ^[1]
• Email ^[2]

^[14]

1. Gather the ingredients.

For the donuts

• 1/3 cup melted coconut oil or canola oil (I recommend coconut and use unrefined oil, but Babycakes recommends using refined), plus a little more for “greasing” the donut pans
• 1/2 cup sugar
• 1/2 cup brown sugar  (or just another 1/2 cup regular sugar)
• 3/4 cup brown rice flour
• 1/2 cup potato starch or cornstarch
• 1/4 cup arrowroot powder
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 5 Tbsp pumpkin puree ^[15] (canned or homemade ^[15])
• 1 Tbsp unsweetened applesauce
• 1/2 cup hot water

For the cinnamon sugar

• 2 Tbsp sugar
• 3/4 tsp cinnamon

For the cinnamon cream cheese drizzle

• 2 Tbsp vegan cream cheese
• 2-3 tsp agave
• 1 Tbsp almond milk (or any non-dairy milk)
• 1/2 tsp-1 tsp cinnamon
• 1/4 tsp vanilla (optional)

^[16]

2. Oil the donut pans and preheat the oven.

Rub the donut pans with coconut or canola oil and preheat the oven to 325 degrees.

^[17]

3. Make the batter.

In a medium bowl, whisk all of the dry ingredients together. Add the wet ingredients, and mix together. Make sure that the ingredients are well combined, but don’t overmix; it will make the donuts “gummy”.

^[18]

4. Bake the donuts.

Using a tablespoon measure or melon baller, drop about 2 to 2 1/2 Tbsp of the the batter into the donuts pans. I find it easiest to drop in 1 Tbsp on the top part of the donut circle, then add another on the bottom part, then finally use the side of tablespoon measure (or a very small spoon) to fill in any gaps and add any additional batter.

Bake the donuts for about 8 minutes, then rotate and bake for 6-7 more minutes, until they are a rich, golden, pumpkiny brown. Let cool in the pan before flipping them out, about 5 minutes if topping with cinnamon sugar and slightly longer if using the cream cheese drizzle.

^[19]

5. Make the toppings.

To make the cinnamon sugar, simply stir together the cinnamon and sugar. Easy!

To make the cinnamon cream cheese drizzle, combine all the ingredients in a small bowl and beat for about a minute using a hand-held mixer. It will look a little like it is curdling in the beginning, so keep mixing until well-combined and creamy. Feel free to add additional spices, like nutmeg or allspice as desired.

^[20]

6. Top the donuts and serve.

Put the cinnamon sugar mixture on a plate and dip the donut, topside down into the mixture. Gently shake off any excess and place on serving plate. You can also sprinkle more cinnamon sugar on top before serving.

Alternatively, if serving with the cream cheese topping, use a fork to drizzle the topping over the donuts, or you can also just dip the donut in the topping. The cinnamon sugar-topped donuts can be topped in advance and kept at room temperature in an airtight container. If using the cream cheese mixture, top just before serving (and store any leftovers that have been topped in the refrigerator. Bring to room temperature before serving). However, I recommend serving these donuts the day you make them. Enjoy!

^[21]

 Vegan and Gluten-Free Pumpkin Donuts

Ingredients

For the donuts

• 1/3 cup melted coconut oil or canola oil (I recommend coconut and use unrefined oil, but Babycakes recommends using refined), plus a little more for “greasing” the donut pans
• 1/2 cup sugar
• 1/2 cup brown sugar  (or just another 1/2 cup regular sugar)
• 3/4 cup brown rice flour
• 1/2 cup potato starch or cornstarch
• 1/4 cup arrowroot powder
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 5 Tbsp pumpkin puree ^[15] (canned or homemade ^[15])
• 1 Tbsp unsweetened applesauce
• 1/2 cup hot water

For the cinnamon sugar

• 2 Tbsp sugar
• 3/4 tsp cinnamon

For the cinnamon cream cheese drizzle

• 2 Tbsp vegan cream cheese
• 2-3 tsp agave
• 1 Tbsp almond milk (or any non-dairy milk)
• 1/2 tsp-1 tsp cinnamon
• 1/4 tsp vanilla (optional)

Gather the ingredients. Rub the donut pans with coconut or canola oil and preheat the oven to 325 degrees. In a medium bowl, whisk all of the dry ingredients together. Add the wet ingredients, and mix together. Make sure that the ingredients are well combined, but don’t overmix; it will make the donuts “gummy”. Bake the donuts for about 8 minutes, then rotate and bake for 6-7 more minutes, until they are a rich, golden, pumpkiny brown. Let cool in the pan before flipping them out, about 5 minutes if topping with cinnamon sugar and slightly longer if using the cream cheese drizzle.

To make the cinnamon sugar, simply stir together the cinnamon and sugar. Easy! To make the cinnamon cream cheese drizzle, combine all the ingredients in a small bowl and beat for about a minute using a hand-held mixer. It will look a little like it is curdling in the beginning, so keep mixing until well-combined and creamy. Feel free to add additional spices, like nutmeg or allspice as desired. Put the cinnamon sugar mixture on a plate and dip the donut, topside down into the mixture. Gently shake off any excess and place on serving plate. You can also sprinkle more cinnamon sugar on top before serving. Alternatively, if serving with the cream cheese topping, use a fork to drizzle the topping over the donuts, or you can also just dip the donut in the topping. The cinnamon sugar-topped donuts can be topped in advance and kept at room temperature in an airtight container. If using the cream cheese mixture. top just before serving (and store any leftovers that have been topped in the refrigerator. Bring to room temperature before serving). However, I recommend serving these donuts the day you make them. Enjoy!