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.
PREP TIME: 10 minutesminutes
COOK TIME: 15 minutesminutes
TOTAL TIME: 25 minutesminutes
Servings: 6donuts
Ingredients
1¼ cup (150grams)whole-wheat flour , or gluten free all purpose baking flour /regular all purpose flour
⅓ cup + 1 tablespoon (80grams)sugar, any sugar, white, brown, coconut etc is fine
½teaspoonsalt
1½teaspoonbaking powder
¼teaspoonbaking soda, (bicarbonate of soda in the UK)
1½ to 2½tablespoonsplant milk, the amount needed will vary
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.