• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Cookbook
  • About
  • Free ebook

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • Cookbook
  • About
  • Free ebook
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • About
    • Free ebook
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cakes & Muffins

    Published: Dec 5, 2018 · Modified: Oct 14, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 7 Comments

    Chocolate Pumpkin Donuts

    JUMP TO RECIPE PIN
    5 from 3 votes
    Chocolate Pumpkin Donuts

    Irresistibly delicious Chocolate Pumpkin Donuts. Baked to perfection, dipped in sweet & sticky chocolate frosting then sprinkled with nuts or chocolate chips! Gluten-free option included.

    chocolate pumpkin donuts with pecans

    The vegan pumpkin recipes are coming fast and furious, and these Chocolate Pumpkin Donuts are seriously one of the best thing you can whip up, start to finish, in under 30 minutes.

    They are so quick to make and bake, and is there anything better than a soft, warm, pumpkin spiced donut with smooth, rich, chocolatey frosting as an afternoon treat? Not at this minute my friends. I could seriously eat the whole batch.

    In this post:

    Jump to:
    • Ingredients
    • How To Make Chocolate Pumpkin Donuts
    • The Best Donut Pan
    • Storage
    • Recipe FAQs
    • Hungry For More?
    • Recipe
    • Reviews & Questions

    The donuts are light, fluffy, and infused with pumpkin and pumpkin pie spice and the colour is a beautiful autumnal orange!

    Once baked to perfection, they are dipped head first into rich, fudgy, chocolatey frosting then topped with whatever toppings you fancy. I used pecans and chocolate chips.

    half a chocolate pumpkin donut. Insides showing.

    Ingredients

    Here is what you will be needing to make Chocolate Pumpkin Donuts:

    the ingredients needed to make chocolate pumpkin donuts

    How To Make Chocolate Pumpkin Donuts

    The process is really simple. Here's how:

    1. Add the dry ingredients to a bowl. Mix the wet ingredients in another bowl.
    2. Gently combine the two.
    3. Fill a donut pan and bake.
    4. Dip in the chocolate glaze once cool.
    Chocolate Pumpkin Donuts with pecan nut sprinkles taken from above

    The Best Donut Pan

    For this chocolate pumpkin doughnuts recipe you will need a donut pan. They are a great investment because everything tastes better when it's donut shaped. FACT!

    I've tried a few and my absolute favourite is the USA Pan one. The donuts cook evenly, they don't brown too much and stay nice and soft. Most importantly though, they never stick. 

    unfrosted chocolate pumpkin donuts

    Storage

    Chocolate Pumpkin Donuts are at their best when freshly baked but can be stored for up to 3 days in an airtight container. They can also be frozen for up to 3 months prior to frosting.

    Recipe FAQs

    How do I make baked donuts without a donut pan?

    If you don't have a donut pan you can bake them as muffins instead. They will take 20 - 25 minutes to cook as muffins. Test them with a tooth pick or skewer. If it comes out clean they are ready. 

    Hungry For More?

    • streusel topped pumpkin muffins and a small pot of maple glaze
      Vegan Pumpkin Muffins
    • a pan of vegan pumpkin pasta
      Vegan Pumpkin Pasta
    • a slice of vegan pumpkin pie
      Vegan Pumpkin Pie
    • vegan pumpkin chocolate chip cookies on a tray with a glass of milk
      Vegan Pumpkin Chocolate Chip Cookies

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    Chocolate Pumpkin Donuts

    Author: Melanie McDonald
    5 from 3 votes
    Irresistibly delicious Chocolate Pumpkin Donuts. Baked to perfection, dipped in sweet & sticky chocolate frosting then sprinkled with nuts or chocolate chips! Gluten-free option included.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 15 minutes minutes
    TOTAL TIME: 25 minutes minutes
    Servings: 6 donuts

    Ingredients
      

    • 1¼ cup (150 grams) whole-wheat flour , or gluten free all purpose baking flour /regular all purpose flour
    • ⅓ cup + 1 tablespoon (80 grams) sugar , any sugar, white, brown, coconut etc is fine
    • ½ teaspoon salt
    • 1½ teaspoon baking powder
    • ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
    • ¾ teaspoon pumpkin spice
    • 4 tablespoons liquid oil , or melted coconut oil
    • 1 tablespoon apple cider vinegar
    • 3 tablespoons aquafaba ,liquid from a can of chickpeas
    • 2 teaspoons vanilla extract
    • ⅓ cup (75 grams) pumpkin puree , (not pumpkin pie filling)
    • ½ cup (120 ml) plant milk , use ¼ cup if using gluten-free all purpose flour

    For the frosting:

    • ¾ cup (98 grams) powdered sugar
    • 1½ tablespoons unsweetened cocoa powder
    • 1½ to 2½ tablespoons plant milk , the amount needed will vary
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Generously grease a donut pan and preheat oven to 350°F (175°C)
    • Put the flour, sugar, salt, baking powder, baking soda and pumpkin spice into a mixing bowl and whisk to combine.
    • Put the oil, apple cider vinegar, aquafaba, vanilla extract, pumpkin puree and milk into another bowl and whisk them together really well. 
    • Add the wet ingredients to the dry ingredients and stir until you can no longer see any dry flour and everything is well combined. Do not over mix. 
    • Spoon carefully into the donut pan. Fill to the top with batter and use the back of a teaspon to smooth it around evenly. 
    • Bake for 15 - 17 minutes or until a tooth pick inserted comes out clean. I found the gluten-free ones cooked a little more quickly than the regular flour ones. 
    • Turn them out onto a cooling rack and allow to cool completely before frosting. 
    • Make the frosting by combining the cocoa with the powdered sugar. Then add the milk very gradually, starting with 1 tablespoon then with a teaspoon at a time until you get a good, thick dropping consistency for dipping the donuts. Not too thick and not too thin. It will hardly take any milk to get it that way. 
    • Dip each donut top down into the frosting then transfer back to the cooling rack, sprinkle with desired toppings like nuts or chocolate chips while the frosting is still wet, then allow to set a little before enjoying. 

    NUTRITION

    Serving: 1donutCalories: 303kcalCarbohydrates: 51gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 251mgPotassium: 271mgFiber: 4gSugar: 30gVitamin A: 1997IUVitamin C: 1mgCalcium: 88mgIron: 2mg
    Tried this recipe?Rate it & leave your feedback in the comments section below!

    Hungry For More?

    • self-saucing lemon pudding
      Lemon Self-Saucing Puddings
    • a slice of vegan chocolate Guinness cake
      Vegan Chocolate Guinness Cake
    • a stack of vegan mac & cheese bites
      Vegan Mac & Cheese Bites
    • a no bake chocolate cake covered in chocolate curls on a black metal plate
      No Bake Chocolate Cake
    1.1K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lana Anderson says

      February 15, 2019 at 12:09 pm

      5 stars
      Fantastic! I do not have a donut pan, so made mini-muffins. They were so delicious, I immediately made three more batches!

      Reply
      • A Virtual Vegan says

        February 15, 2019 at 1:15 pm

        I'm so pleased you enjoyed them!

        Reply
    2. Angie says

      January 11, 2019 at 2:04 pm

      Is there anything I could use to replace the oil? These look delicious!!!!

      Reply
      • A Virtual Vegan says

        January 11, 2019 at 2:32 pm

        I haven't tested them oil-free but I have other oil-free donuts on my site including some pumpkin ones. https://avirtualvegan.com/pumpkin-orange-donuts/ If you want the chocolate coating just use that instead of the sugar in that recipe!

        Reply
    3. Uma says

      December 05, 2018 at 10:44 am

      5 stars
      I liked your Donut recipe. So very delicious.

      Reply
    4. Sandy says

      December 05, 2018 at 4:43 am

      Sounds delicious! Can I try using maple syrup instead of the powdered sugar for the icing. I don't use that type of sugar.

      Reply
      • A Virtual Vegan says

        December 05, 2018 at 4:24 pm

        Thank you. It won't work with maple syrup. The powdered sugar is what thickens and sets it and creates the frosting. You could just use melted chocolate instead if you prefer.

        Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
      Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • a bowl of potato soup
      Vegan Potato Soup
    • 3 slices of bread stacked on a plate. Top slice thickly buttered with a small bite taken out
      Vegan Butter
    • vegan banana pancakes on a plate
      Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.