Vegan Pumpkin Spice Doughnuts : there’s nothing quite like the cozy embrace of pumpkin spice during the fall season. Whether you’re curled up watching the leaves fall or planning a Halloween treat tray, vegan pumpkin spice doughnuts are the perfect autumn indulgence. They’re soft, aromatic, and completely dairy- and egg-free—ideal for anyone embracing a plant-based lifestyle.

These homemade doughnuts are infused with fragrant pumpkin spice, shaped like adorable pumpkins, and filled with a rich vegan cream cheese center. Plus, they’re easier to make than you’d expect and taste like a warm hug from October itself.

If you’re curious about the rise in popularity of pumpkin spice, check out this fascinating look at the origin of pumpkin spice from Smithsonian Magazine. And if you’re wondering how these vegan goodies stack up nutritionally, here’s a quick comparison of vegan vs non-vegan baked goods from Healthline.

Why You’ll Love These Doughnuts

Completely vegan – no eggs, no dairy
Filled with cozy fall flavor
Fun to shape and decorate
Soft, chewy, and pillowy inside
Perfect for autumn parties or weekend treats
Easily customizable with glazes or toppings

Key Ingredients Breakdown

To make the best vegan pumpkin spice doughnuts, it’s important to understand the role of each ingredient:

Pumpkin purée – Use canned pumpkin for consistency. Fresh purée can be too watery.
Dairy-free milk – Almond, oat, soy, or cashew milk all work.
Flax egg – Combine ground flaxseed with water to create a gel-like vegan egg substitute. Here’s a quick tutorial on how to make a flax egg.
Self-raising flour – Helps the doughnuts puff up perfectly.
Pumpkin spice – A mix of cinnamon, nutmeg, ginger, and cloves. You can also add a pinch of allspice.
Sunflower oil – Neutral and ideal for frying.
Dairy-free cream cheese – Chilled before whipping into a creamy filling.

Tools You’ll Need

Mixing bowls
Stand mixer with dough hook (or hand mixer and strong arms!)
Flower-shaped cookie cutter
Piping bag
Deep pot and thermometer for frying
Kitchen scale (for precise measurements)
Paper towels for draining oil

Tips for Perfect Vegan Doughnuts

Weigh your flour for best texture
Use lukewarm milk—not hot—to activate yeast
Let the dough prove until doubled in size
Don’t over-knead or overmix the dough
Cool the doughnuts before filling to prevent melting
Test oil temperature (180°C / 356°F) with a thermometer

How to Make the Dough

Warm your dairy-free milk and combine it with yeast and sugar. Let it rest for 10–15 minutes until foamy.
In a bowl, combine the self-raising flour and pumpkin spice.
In a separate bowl, mix flaxseed with water to create your flax egg and let it thicken.
Add melted vegan butter, flax egg, pumpkin purée, and yeast mixture into the flour.
Mix and knead until the dough is smooth and elastic.
Place the dough in an oiled bowl, cover with a towel, and let it rise for 2–3 hours until doubled.

Shaping the Doughnuts

Roll out the dough to 1.5–2 inches thick.
Use a flower-shaped cookie cutter to form the pumpkin shape.
Optionally, tie string loosely around each doughnut to accentuate pumpkin ridges.
Cover and allow a second rise for 30 minutes.

Frying Instructions

Heat sunflower oil in a deep pot to 180°C / 356°F.
Carefully lower doughnuts into oil and fry 2–3 minutes per side.
Transfer to a plate lined with paper towels to drain excess oil.
If using string, carefully snip it off once doughnuts have cooled slightly.

Pumpkin Spice Sugar Coating

Mix caster sugar with pumpkin spice.
While doughnuts are still warm, roll them in the sugar mixture to coat thoroughly.

Cream Cheese Filling

In a bowl, whip vegan cream cheese until light and fluffy.
Add icing sugar, a spoon of pumpkin purée, and a sprinkle of pumpkin spice.
Pipe into the doughnuts by poking a hole into the side or center.
Don’t overfill—just enough for a creamy bite!

Decorating Your Doughnuts

Break small cinnamon sticks in half and insert one into the top of each doughnut to resemble a pumpkin stem.
Optionally drizzle with maple glaze or melted chocolate for extra flair.

Storage Tips

Best enjoyed the same day they’re made.
Store in an airtight container at room temperature for up to 2 days.
Avoid refrigeration as it can dry out the doughnuts.

Creative Variations

Baked version – Use a doughnut pan and bake at 180°C for 15–20 minutes.
Maple glaze – Mix powdered sugar with maple syrup and drizzle.
Add-ins – Chopped pecans, chocolate chips, or crystallized ginger.
Gluten-free – Use a 1:1 gluten-free baking flour with xanthan gum.

Frequently Asked Questions (FAQs)

Are vegan doughnuts healthier than regular doughnuts?
While they eliminate animal fats and cholesterol, they’re still a treat and best enjoyed in moderation.

Can I bake instead of fry these doughnuts?
Yes! Use a doughnut pan and bake at 180°C for about 15–20 minutes.

What is pumpkin spice made of?
Typically a blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice.

What’s a good vegan egg substitute for doughnuts?
Ground flaxseed mixed with water creates a gel-like binder similar to eggs.

Can I use fresh pumpkin instead of canned?
Not recommended. Fresh pumpkin purée can be watery and change the dough consistency.

How do I prevent doughnuts from becoming oily?
Ensure oil is hot enough (180°C) and drain doughnuts immediately after frying.

Is vegan cream cheese stable for fillings?
Yes—just be sure it’s well chilled and whipped before piping.

Ready to try making these vegan pumpkin spice doughnuts? They’ll quickly become a fall favorite. Perfect for sharing (or not). Happy baking!