pumpkin spice donuts eggless and dairy-free feature

Vegan Pumpkin Spice Donuts

made these cute little mini- Pumpkin Spice Donuts for myself (and everyone else in my house, I guess). And, I guess those other people can have them since, you know, I did make them without all our allergy-hotspots; so no dairy, no eggs.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36


  • 3/4 cup coconut oil
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 3 cups flour
  • 1/2 tspn salt
  • 2 1/4 tblspn baking soda
  • 1/4 tspn nutmeg
  • 1/4 tspn allspice
  • 1/4 tspn cinnamon
  • 1 cup coconut milk like what you’d use in cereal


  1. Preheat oven to 350-degrees.
  2. Grease donut tin. Set aside.
  3. Mix wet ingredients thoroughly in a medium-sized bowl.
  4. Mix dry ingredients thoroughly in a large bowl.
  5. Combine wet ingredients into dry ingredients in 1/2 cup increments and blend until smooth.
  6. Fill donut tin 3/4 full.
  7. Bake for 20-25 minutes or until toothpick comes out clean. (It’ll only be like 15-20 minutes for a mini-donut pan like mine.)
  8. Allow to cool for approximately 10 minutes in tin.
  9. Spray with cooking spray (mine’s coconut oil, so there!) and sprinkle with cinnamon and sugar.
  10. Place in a box and pretend you just drove to the donut store…heh.