Vegan Pumpkin Doughnuts

Soft, fluffy, baked vegan pumpkin doughnuts! A fun, healthy, and super easy fall breakfast that’s also gluten free and sweetened naturally.


Happy Monday! What did you do this weekend? I baked a new recipe, and we had our first meeting about making choices for the house! It was super exciting and only a teeny bit overwhelming. Our next step will be to set up appointments at places that do the floors, appliances, cabinets, etc. to go pick out what we want. I’m thankful that we’re working with a great building company that makes what we have to do really easy and painless.

Want to know what else is too easy and most definitely painless? Eating copious amounts of these vegan pumpkin doughnuts.


Baked doughnuts are so fun to make because they’re so versatile. These are even better because they’re HEALTHY doughnuts that still taste amazing. There’s about a million and one flavor combinations I can think of for these, and pumpkin obviously came to mind for the beautiful fall season we’re currently enjoying! I couldn’t be happier with how these turned out. Soft, sweet, spiced, and so fun to eat.


Like my other baked doughnut recipes, these vegan pumpkin doughnuts could not be easier to make. With just 5 required ingredients they’ll be ready, start to finish, in less than a half hour! Talk about healthy breakfast goals.


These vegan pumpkin doughnuts start with (what else?!) whole grain oats ground into flour. My favorite base for baked doughnuts/pancakes/most recipes! The oats give the best hearty, soft but still chewy texture and a slightly nutty flavor. Mix in your preferred amount of pumpkin pie spice (I use about a tablespoon), and you’re ready for the wet ingredients!

Too easy.


Last is the wet ingredients – date paste for sweetness, pumpkin puree obviously for pumpkin flavor and even more moisture for soft texture, and some almond milk to bring the doughnut batter together.


The doughnuts only need to bake for 10 minutes! I usually just spoon my batter into the pan, but I definitely admit they’d look prettier if I had the patience for a ziplock bag (used like a piping bag to neatly put the batter into the doughnut pan). Go with whatever you like!


These vegan pumpkin doughnuts are soft, fluffy, and have the perfect pumpkin spice flavor. They’re great with some date glaze or even just plain with a cup of warm coffee on a cool fall morning.


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pumpkin Doughnuts

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6 doughnuts


  • 2 c whole grain oats, ground into flour
  • 1 tbsp pumpkin pie spice
  • 1/2 c pumpkin puree
  • 1/2 c date paste (I used 8 medjool dates blended with 1/2 c hot water)
  • 1 c almond milk
  • Optional: pecans/date glaze to top


  1. Preheat the oven to 350 degrees.
  2. Make the oat flour and combine with the spice - feel free to adjust the amount of spice up/down depending on your taste.
  3. Add the pumpkin puree and date paste to the oat mixture, then the almond milk, and stir until the batter is totally combined.
  4. Bake in a nonstick doughnut pan (or spray lightly with coconut oil spray) for 10 minutes. Allow the doughnuts to cool in the pan for about 15 minutes before turning out.