These vegan pumpkin donut holes have become a staple in my kitchen, especially as the weather turns cooler. The warm aroma of pumpkin spice always brings a sense of comfort, and the soft, cakey texture is just right for a cozy snack.

I love making these for weekend breakfasts or as a sweet treat to share with friends over coffee. They come together quickly, and the cinnamon-sugar coating gives them a satisfying finish without being overly sweet.

What makes these donut holes special is the balance of pumpkin flavor and gentle spices, all without any dairy or eggs. They’re best served fresh and slightly warm, when the exterior is just a bit crisp and the inside is tender.

I find these donut holes are perfect for gatherings or as a homemade gift. The recipe is straightforward, and the results are always crowd-pleasing.

Quick Facts

Why You’ll Love It

These vegan pumpkin donut holes are easy to make and deliver classic fall flavors in a bite-sized treat. They’re soft, warmly spiced, and perfect for sharing. No frying needed—just bake and roll in cinnamon sugar.

• Quick to prepare with pantry staples
• No special equipment required
• Baked, not fried, for less mess
• Perfect balance of pumpkin and spice
• Crowd-pleasing and kid-friendly

Ingredients

You’ll need simple ingredients for these donut holes—most are probably already in your pantry. Pumpkin purée adds moisture and flavor, while warm spices give them their signature taste. Be sure to use unsweetened pumpkin purée and measure your flour carefully for the best texture.

• 1 1/4 cups all-purpose flour
• 3/4 cup canned pumpkin purée (unsweetened)
• 1/2 cup light brown sugar, packed
• 1/4 cup plant-based milk (such as almond, soy, or oat)
• 1/4 cup neutral oil (such as canola or sunflower)
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• For coating:
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp melted vegan butter (or coconut oil)

Step-by-Step Instructions

These donut holes come together in one bowl and bake quickly. Mix the wet and dry ingredients separately, then combine and portion into a mini muffin tin. After baking, roll the warm donut holes in melted vegan butter and cinnamon sugar for a classic finish.

1. Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl, whisk the pumpkin purée, brown sugar, plant-based milk, oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
5. Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
6. Bake for 11–13 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the donut holes cool in the pan for 2 minutes, then transfer to a wire rack.
8. While still warm, brush each donut hole with melted vegan butter.
9. In a small bowl, mix the granulated sugar and cinnamon for the coating.
10. Roll or sprinkle each donut hole in the cinnamon-sugar mixture until well coated.
11. Serve warm or at room temperature.

Chef Tips

A few simple tricks help ensure your donut holes turn out soft and flavorful every time. Don’t skip the cinnamon-sugar coating—it adds great texture. Here are some other tips for success:

• Use room temperature ingredients for even mixing
• Don’t overmix the batter to keep donut holes tender
• Brush with melted butter while still warm for best coating
• Let cool briefly before coating to avoid sogginess
• Store leftovers in an airtight container to maintain freshness

Substitutions

This recipe is flexible if you need to swap ingredients. Choose your favorite plant-based milk or oil, and adjust the spices to your taste. Here are some easy substitutions:

• Use coconut sugar instead of brown sugar
• Substitute whole wheat pastry flour for half the all-purpose flour
• Swap avocado oil or melted coconut oil for neutral oil
• Use pumpkin pie spice blend in place of individual spices
• Omit cloves if you prefer a milder spice profile
• Coconut oil can replace vegan butter for the coating

Storage & Reheating

These donut holes are best enjoyed fresh but can be stored for later. Keep them covered to maintain their soft texture. Here’s how to store and reheat them:

• Store in an airtight container at room temperature for up to 2 days
• For longer storage, refrigerate up to 5 days
• Reheat in the microwave for 10–15 seconds to refresh
• Freeze (uncoated) for up to 2 months; thaw and coat before serving

Perfect Pairings

These donut holes pair well with a variety of drinks and light sides. I like to serve them with coffee or chai for a cozy snack. They also work as a sweet finish to a brunch spread.

• Hot coffee or chai tea
• Fresh fruit salad
• Vegan vanilla ice cream
• Maple-spiced oat milk latte

FAQs

Here are answers to some common questions about making vegan pumpkin donut holes. If you’re new to vegan baking or donut holes, these tips should help.

Nutritional Note

Nutrition will vary by ingredients, but each donut hole is approximately 70–80 calories. Enjoy as an occasional treat, not a meal replacement.