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Glazed dairy free pumpkin donuts on a wooden cutting board.

Dairy Free Pumpkin Donuts

These old fashioned dairy free pumpkin donuts use a traditional cake-like batter that’s fried then glazed to create the ultimate sweet treat.
Course Breakfast, Dessert
Cuisine American
Keyword dairy free pumpkin donuts
Prep Time 25 minutes
Servings 12 donuts
Calories 390 kcal
Author Dairy Free for Baby


For the glaze:

  • 3 cups powdered sugar
  • ½ cup oat milk
  • 1 teaspoon vanilla extract

For the donuts:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice
  • ¾ cup granulated sugar
  • ¾ cup pumpkin puree
  • cup oat milk (or another dairy-free milk alternative)
  • 2 large eggs
  • 2 tablespoons melted dairy free butter
  • 1 teaspoon vanilla extract

For frying:

  • Vegetable oil


  1. Place a wire rack over a baking sheet and set aside for now.
  2. Prepare the glaze in a mixing bowl by combining the powdered sugar, oat milk, and vanilla extract. Set aside for now.
  3. In a large mixing bowl, combine the flour, baking powder, salt, and pumpkin spice.
  4. In a separate mixing bowl, combine the sugar, pumpkin puree, oat milk, eggs, dairy free butter, and vanilla extract. Whisk together well, then pour into the dry ingredients.
  5. Stir the ingredients together until combined. The dough will be thick and sticky. Pour the dough out onto a well-floured surface and sprinkle a little more flour to the top of it. Pat down by hand until about ¼- to ½-inch thick (the donuts will rise when frying). Use a donut or biscuit cutter to cut out circles (poke a hole in the center using your finger if using the biscuit cutter).
  6. Pour oil into a pot until it’s about 3 inches high. Heat over medium heat. When the oil is hot, place the donuts into the pot. You may want to use a slotted spoon to slide the donuts in, as the dough will be a bit soft. Add up to 3 donuts at a time without crowding the pot (usually 3 can fit at one time in a large pot).

  7. Cook for 2 to 3 minutes until lightly browned on the bottom, then flip with tongs and cook for another 1 to 2 minutes until lightly browned on the other side.*
  8. Remove the donuts with the tongs and place on a wire rack. Take the warm donuts and dip in the glaze on both sides, then return to the wire rack to continue cooling and let any excess glaze drip off.
  9. Repeat this process in batches until all the donuts are cooked through and glazed. Enjoy!

Recipe Notes

  • *Timing for the oil is just a guideline; this can vary based on how well your stove controls heat. A gas stove is easier to control than electric. Use the browning as an indicator; if the donuts are still a light orange color, they need more time; if they’re a dark brown, they need less time.
  • This recipe makes 12-13 donuts using a biscuit cutter and no donut holes. If you are using a donut cutter with donut holes, it may come out closer to 10-12 full size donuts.
  • Nutrition analysis below is approximate; it assumes 10% of the oil is absorbed, and assumes around 4 cups of oil for frying (but this is just an estimate, it may be more or less). It also assumes all the glaze is used; if less is used, calories and sugar will be less.


Nutrition facts (approximate per donut, assumes 12 donuts): 390 calories, 10.5 g fat, 2.5 g saturated fat, 260 mg sodium, 70 g carbohydrate, 1.5 g fiber, 42.5 g sugar, 5 g protein, Vitamin D: 2%, Calcium: 8%, Iron: 12%, Potassium: 2%