Vegan Pumpkin Donut Holes
These no-yeast pumpkin donuts are flavorful, easy to make, perfect for fall, and have the perfect texture!
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Fall is finally here! I’m obsessed with the chilly weather, apple picking, and pumpkin spice everything. To celebrate I created these flavorful Vegan Pumpkin Donut Holes; they taste as if they came straight from a bakery!
These donuts have no yeast, which makes them easy to make in about 30 minutes. They also have simple ingredients that you probably have at home.
My favorite part about these donuts is the delicious pumpkin spice sugar that coats them, the perfect complement to the crispy outside of these tiny delights.
Easy step-by-step instructions
Heat up at least 2 inches of oil in a small saucepan (medium-low heat).
Whisk the wet ingredients in a medium bowl and set aside.
In a separate bowl mix the dry ingredients, add to the wet ingredients, and mix well with a spatula until combined (don’t over-mix!).
Using a spoon take about one tablespoon of the batter and carefully drop it into the oil with the help of another spoon (check the video for reference). Fry 4 donuts at a time and cook them for 2 – 3 minutes until slightly golden on the outside, turning them a few times to cook evenly.
Remove the donuts from the oil and place them on a plate with paper towels. Continue with the rest of the batter.
Mix the pumpkin spice sugar ingredients in a small bowl and toss the warm donuts in it until coated. Enjoy fresh!
My best frying tips
Make sure to add enough oil to your pot/saucepan (at least 2 inches) because the donuts need enough oil to do their thing.
Put the heat on medium-low, if the oil gets too hot, it will burn the donuts and they'll be raw in the center.
Don’t overcrowd the saucepan too much, and don't fry more than 4 at a time to not lower the temperature of the oil drastically.
Keep an eye on the donuts! Don’t step away while frying since they can go from brown to burnt very quickly.
A few other tips
Use pure canned pumpkin puree, not pumpkin pie mix.
Don’t make the donuts too big! These donuts get nice and fluffy once they hit the oil, so try not to add too much batter to each (check my video for reference). I used about 1 tablespoon for each.
The donuts are best enjoyed fresh the same day!
Try this recipe and let me know your thoughts in the comments!
Relax, bake, enjoy!
This recipe is also available in Spanish:
Vegan Pumpkin Donut Holes
Ingredients
- 7 TBSP vegan milk
- 1 TBSP melted vegan butter
- 1 tsp vanilla extract
- ⅓ cup canned pumpkin puree
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 TBSP baking powder
- A pinch of salt
- Neutral oil
- 2 TBSP granulated sugar
- ¼ tsp pumpkin pie spice
Instructions
- Heat up at least 2 inches of oil in a small saucepan (medium-low heat).
- Whisk the wet ingredients in a medium bowl and set aside.
- In a separate bowl mix the dry ingredients, add to the wet ingredients, and mix well with a spatula until combined (don’t over-mix!).
- Using a spoon take about one tablespoon of the batter and carefully drop it into the oil with the help of another spoon (check the video for reference). Fry 4 donuts at a time and cook them for 2 – 3 minutes until slightly golden on the outside, turning them a few times to cook evenly.
- Remove the donuts from the oil and place them on a plate with paper towels. Continue with the rest of the batter.
- Mix the pumpkin spice sugar ingredients in a small bowl and toss the warm donuts in it until coated. Enjoy fresh!
