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.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
The vegan pumpkin recipes are coming fast and furious, and these Chocolate Pumpkin Donuts are seriously one of the best things 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.
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.
A must-make this fall!
Mel x
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 they never stick.
Recipe FAQs
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.
Recipe
Chocolate Pumpkin Donuts
Author:Ingredients
- 1¼ cup (150 grams) all-purpose flour, or white wholewheat flour , or gluten-free all purpose baking flour (use plain flour in the UK)
- ⅓ cup + 1 tablespoon (80 grams) sugar , any such as white, brown, coconut.
- ½ teaspoon fine sea salt
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
- ¾ teaspoon pumpkin spice
- 4 tablespoons neutral liquid 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) dairy-free milk
For the frosting:
- ¾ cup (94 grams) powdered sugar
- 1½ tablespoons unsweetened cocoa powder
- about 1½ to 2½ tablespoons dairy-free milk
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 to 17 minutes or until a toothpick or skewer inserted comes out clean. If you are making them gluten-free they may cook a little more quickly so check a few minutes early.
- 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.
NOTES
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Lana Anderson says
Fantastic! I do not have a donut pan, so made mini-muffins. They were so delicious, I immediately made three more batches!
A Virtual Vegan says
I'm so pleased you enjoyed them!
Angie says
Is there anything I could use to replace the oil? These look delicious!!!!
A Virtual Vegan says
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!
Uma says
I liked your Donut recipe. So very delicious.
Sandy says
Sounds delicious! Can I try using maple syrup instead of the powdered sugar for the icing. I don't use that type of sugar.
A Virtual Vegan says
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.