Baked Vegan Pumpkin Donuts with Ancient Grains
Prep time
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Pumpkin isn’t just the unofficial flavor of fall, it’s also really good for you. Pumpkin, like other winter squashes, is an excellent source of vitamin A, vitamin C, and vitamin B6. Pumpkin donuts are a fun way to celebrate the flavor of the season when the weather starts to get cooler. If you need gluten-free donuts, simply substitute oat flour and sorghum flour for the spelt flour, as noted below.
Serves: 6 donuts or muffins
  • ¼ cup (60 mL) olive oil, plus more for oiling
  • 1 cup (120 g) whole-grain spelt flour (gluten-free option below)
  • 1 ¾ teaspoons baking powder, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup (125 g) canned pumpkin puree (or cooked and pureed)
  • ½ cup (75 g) evaporated cane juice or coconut palm sugar
  • ½ cup (120 mL) dairy-free milk beverage (unflavored or vanilla)
  • ½ teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  1. Preheat the oven to 350°F (180°C/gas mark 4). Lightly oil a donut pan or muffin tin.
  2. In a medium bowl, whisk together the flour, 1¼ teaspoons baking powder, salt, nutmeg, and cinnamon.
  3. In a large bowl, combine the pumpkin with the remaining ½ teaspoon of baking powder.
  4. Mix the sugar, milk beverage, vanilla, apple cider vinegar, and ¼ cup olive oil into the pumpkin mixture.
  5. Add the flour mixture to the pumpkin mixture and stir well to combine.
  6. Scoop the batter into a large resealable plastic bag or a pastry bag. If you’re using a plastic bag, seal it and snip off a bottom corner of the bag.
  7. Pipe the batter into the donut or muffin pan, filling each cavity ⅔ full.
  8. Bake for 10 minutes. The batter should be set and the top should be dry, but the donuts will be fragile. (the muffins may take longer)
  9. Let the donuts cool in the pan for 5 minutes before gently removing them to a cooling rack to cool completely.
For Gluten-Free: Substitute ¾ cup (25 g) gluten-free oat flour and ¼ cup (30 g) sweet white sorghum flour for the spelt flour.

Credits: This recipe has been reprinted with permission from Ancient Grains © 2016 by Kim Lutz, Sterling Publishing Co., Inc. Photography by Bill Milne Photography.
Recipe by Go Dairy Free at