Favorite things





With Helen

With Helen


Vegan Pumpkin Streusel Donuts

Vegan Pumpkin Streusel Donuts


the blog:

If you like pumpkin spice anything, you will for sure love these Vegan Pumpkin Streusel Donuts! Lightly drizzled with a vanilla glaze, these donuts are most certainly a crowd-pleaser and a must make for the fall!

Vegan Pumpkin Streusel Donuts

We didn’t always have two cars at home.

For a while, we only had one car in which my dad would take to work with him every day. We weren’t able to get a second car for my mom who chose not to work and stay at home to take care of my siblings and I. So whenever we wanted to go anywhere locally, we would take the bus. There was a bus stop right in front of our house. We would wait there for what seemed like forever until a bus came, all of us waving our hands towards the bus driver so he wouldn’t drive past our bus stop.

Vegan Pumpkin Streusel Donuts

It wouldn’t be long before we arrived at our local mall. We would stay there for a few hours, roaming through all the stores, having nothing specific to buy but just seeing if there were sales. Before we left, we would stop by the Dunkin Donuts, just around the corner from the exit towards the bus stop.

Since my mom did not speak English when it was our time to order, we would all just be pointing at the donuts we wanted- glazed, jelly, and powdered and a large french vanilla iced coffee with lots of whipped cream for my mom which we all shared sips of.

Vegan Pumpkin Streusel Donuts

Sometimes my mom would let us get half a dozen donuts, but if she only let us get one donut each, we would all wrap our donuts with the brown Dunkin Donut napkins, all of us squeezing onto the bench right outside of the store. We wouldn’t say anything while we eat except when we all want a piece of each of our donuts. I remember biting into my jelly donut, savoring the fluffiness of the donut and the overly sweet strawberry jelly, not wanting the moment to end.

Vegan Pumpkin Streusel Donuts

By the time we got home, we would all be so tired, all of us either heading to our rooms to change into comfy clothes or slumping into our sofa, I chose the latter, savoring the taste of the jelly donut I had and already looking forward to the next time I can have one.

Since then, my palette has expanded and I love trying all donut flavors whenever I can. Since it is fall, we can not not have a vegan pumpkin donut recipe! I gave these donuts an extra punch in flavor and texture with a streusel topping and some vanilla glaze. Trust me, you would fall in love with them. So let’s get to them!

Vegan Pumpkin Streusel Donuts

Here is an overview of these Vegan Pumpkin Streusel Donuts.


Flour: I used regular all-purpose flour but you can also make them gluten-free with 1:1 gluten-free flour. I recommend using Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour, the one in a blue bag

Sugar: To make these donuts refined-sugar-free, substitute the cane sugar with coconut sugar.

Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the donuts. If you do not have unsalted, vegan butter you can just omit the salt in the donut batter!

Pumpkin Puree: I used canned pumpkin puree from the 365 brand at Whole Foods. You can use any other brands of canned pumpkin puree (not pumpkin pie!) or make your own! If you find that your pumpkin puree is too liquidy, strain the pumpkin puree before using it. This may happen if you make your own pumpkin puree or in organic canned pumpkin puree.

Baking Powder and Baking Soda: These are the leavening agents to make the donuts fluffy without the use of yeast!

Vanilla Glaze: This is the topping for the donuts and gives them an extra punch of sweetness to the donuts. You can leave it out, but I highly recommend having it!

Vegan Pumpkin Streusel Donuts


Can I make these Vegan Pumpkin Streusel Donuts gluten-free?
You can try substituting the flour with gluten-free flour, but note that they would not rise as much as regular flour but it will still taste amazing!

How do I store these pumpkin donuts?
These donuts are best eaten fresh. If you have any leftovers, store the donuts in an airtight container and place them in the fridge. When you want to eat them, preheat your oven to 200°F or 100C. Heat the donuts for about 8-10 minutes until they are warm. Note that some of the vanilla glazes will be melted but you can top them on the donuts again with any leftovers you have!

If you like these Vegan Pumpkin Streusel Donuts, you might also like:
Vegan Apple Cider Donuts
Vegan Matcha Mochi Donuts
Vegan Double Chocolate Donuts

I cannot wait for you to make these Vegan Pumpkin Streusel Donuts! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know how you like them! Enjoy!

Vegan Pumpkin Streusel Donuts

Vegan Pumpkin Streusel Donuts

If you like pumpkin spice anything, you will for sure love these Vegan Pumpkin Streusel Donuts! Lightly drizzled with a vanilla glaze, these donuts are most certainly a crowd-pleaser and a must make for the fall!

  • Author: Helen Au
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 8 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan



Streusel Topping

32g (¼ cup) all-purpose flour 

27g (2 ½ tbsp) coconut sugar

¼ tsp pumpkin spice

29g (2 tbsp) unsalted, vegan butter, melted



188g (¾ cup) unsweetened, plant-based milk of choice

10g (2 tsp) apple cider vinegar

375g (3 cups) all-purpose flour

120g (¾ cup) coconut sugar

6g (2 tsp) baking powder

6g (2 tsp) baking soda

3g (1 tsp) pumpkin pie spice

⅛ tsp fine sea salt

250g (1 cup) pumpkin puree

170g (¼ cup) maple syrup

115g (½ cup) unsalted, vegan butter, melted


Vanilla Glaze

60g (½ cup) powdered sugar

15g (1 tbsp) unsweetened, plant-based milk

½ tsp pure vanilla extract


  1. Preheat the oven to 350F (180C). Lightly brush 2 donut pans with some melted, vegan butter or coconut oil.

  2. Make the donuts. Combine the plant-based milk with the apple cider vinegar and set aside.

  3. To a separate bowl, add in the flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mix until well-combined.

  4. To another bowl, add in the pumpkin puree, maple syrup, melted vegan butter and apple cider vinegar mixture and combine well. Slowly add in the dry ingredients and mix until no lumps remain.

  5. Divide the batter into your donut pans, about 3/4th of the way full. Top the donut batter with some of the streusel topping. Bake the donuts for 12 minutes or until a toothpick inserted comes out clean.

  6. Allow the donuts to cool for 5 minutes in the pan before transferring the donuts to a cooling rack to cool completely.

  7. Make the vanilla glaze. Combine the powdered sugar, plant-based milk and vanilla extract until smooth. The glaze should be slightly thick but not runny.

  8. Drizzle the donuts with some of the vanilla glaze and allow it to set for 5 minutes for serving. Enjoy!

Keywords: pumpkin donuts, streusel, fall recipes, fall baking, pumpkin spice

Did you make this recipe?

Share a photo and tag me on Instagram @_withhelen. I can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published.

Recipe rating



browse by




Trending Now

Explore MORE

How to Get Up and Work Out 

The Best Hostess Hacks for Parties

We Ate 19 Macarons So You Don't Have To

Where to Go on Your Next Girl's Trip