Chocolate Pumpkin Donuts
Author: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.
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
These donuts are at their best when freshly baked but can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months prior to frosting.
NUTRITION
Serving: 1donut | Calories: 303kcal | Carbohydrates: 51g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 271mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1997IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
