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  • Writer's pictureEmily Yeo

Cinnamon Sugar Pumpkin Spice Donuts

Updated: Aug 28, 2020

Happy day, my friends! Today is all about pumpkin, sugar, and donuts! Confession: I’ve been dreaming about these fluffy pumpkin cinnamon sugar donuts since June. What can I say? My pumpkin loving heart knows no seasons. Donuts it is today and I am so happy to see how this recipe turned out. These beautiful little pumpkin spice donuts are made entirely vegan and are the fluffiest little pockets of goodness that I’ve had in a long time. Baked instead of fried, prepared with no eggs, no dairy (butter or milk), and less sugar than you would use for a classic donut recipe, they are also healthier. What else could we ask for? Pumpkin, spice, and everything nice pumpkin! It is just not fall without a warm-spiced treat in one hand and a pumpkin spice latte in the other. Don’t you agree? It is good to have simple pleasures.

So this time around, the donut base is still the same fabulous moist and soft pumpkiny dream of a baked donut, but instead of topping them with frosting, they get coated in crunchy cinnamon sugar, and guys, yeeeeeeeeeeeeeeeeesssss! The taste of cinnamon sugar for breakfast? It remains one of my favourite simple pleasures. These aren’t your classic fried donuts like you remember from krispy kreme. I know, they were good, but so bad for you, and totally not vegan either. However, these vegan pumpkin spice cinnamon sugar donuts are baked to perfection in the oven.Besides the delicious pumpkin-y flavour and fall-spiced goodness, I absolutely love coating these donuts with warm cinnamon sugar.

These donuts are incredibly soft and moist with a lovely pumpkin flavor. They are spiced with cinnamon, nutmeg and ginger, and on top of that, they are wrapped in a wonderful cinnamon-sugar coating. The texture of the crunchy sugar coating with the soft center just takes these donuts over the top! These donuts are also lower in sugar than the kind you might buy at a shop, and their texture is a little lighter, too, since I tried to keep the use of oil to a minimum. Think of them as a cross between a muffin and a donut. Every bite is packed with sweet cinnamon sugar, and when combined with the pumpkin flavour of the donuts, it downright out-of-this-world. Hand to God.

I had to make this recipe at least three or four times. Don’t you feel bad for me? Yeah, me neither. This recipe is vegan comfort food at it’s very best . I absolutely love dipping the freshly baked donut in the melted vegan butter and then sprinkling it with cinnamon sugar.

Which brings me to another secret: Before these donuts, I was pretty anti-pumpkin. While I love to hollow out and carve a real pumpkin like nobody’s business, I never quite latched onto the pumpkin bandwagon of pinterest dessert fervour. Pumpkin cheesecakes? No, thank you. Bring me my cheesecake without the sacrilege, please. Pumpkin spice cookies? Get real.

Other Reasons why I love donuts:

  1. They are sweet and portable

  2. Acceptable for breakfast or dessert

  3. Make my inner child happy

  4. Due to their shape, all of the calories fall out the hole in the middle.

Ok, maybe not entirely true on the last one, but it’s worth testing that theory.


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