Vegan Baked Butternut Squash Donuts
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 donuts
Need an easy, healthy fall dessert that isn't smothered in pumpkin? These vegan baked butternut squash donuts are a delicious alternative.
For the donuts:
  • 1 tbsp ground flax + 3 tbsp water
  • ¼ cup almond milk + ½ tbsp ACV
  • 1 cup spelt flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ½ tbsp pumpkin spice
  • ¼ tsp nuteg
  • ⅓ cup butternut squash puree*
  • ⅓ cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
For the streusel topping:
  • 2 tbsp spelt flour
  • 2 tbsp coconut sugar
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1 - 2 tbsp coconut oil, softened but not melted
  • Optional: 1 tbsp quick cooking oats, 1 tbsp chopped pecans
  1. Whisk together ground flax and warm water in a small bowl. In another bowl combine milk and apple cider vinegar. Let them stand for about 5 minutes
  2. Preheat oven to 400F and grease a donut pan and set aside
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice and nutmeg
  4. In another bowl, add the butternut squash puree, maple syrup, coconut oil, vanilla, flax egg and milk and mix well
  5. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
  6. Pour dough into a ziplock bag and snip the edge off of one corner. You can also use a pastry bag if you have one
  7. Pipe the dough into the donut pan. You should fill 6 cavities
  8. Combine the ingredients for the streusel topping, except the oil, in a small bowl and mix well
  9. Cut in the oil with a fork or your fingertips until crumbly
  10. Sprinkle the topping onto each donut, pressing firmly to ensure it sticks when baking
  11. Bake for 12 - 13 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack
  12. Best when served warm but store any extras in an airtight container in the fridge
Recipe by Diary of an ExSloth at