Vegan Gluten Free Pumpkin Chocolate Donuts
Nothing says fall like pumpkin chocolate gluten free vegan donuts. As sad as it is for summer to end, the arrival of fall is always a welcome one. Trees turn beautiful shades of orange and red and become skirted with gold. I look forward to the crunch of fallen leaves beneath my feet, cozy sweaters and boots and most importantly, the debut of seasonal fall fruits and vegetables. My favorite of all the fall produce are pumpkins and squash. There are so many different varieties and I love to cook with them all.
Nothing says fall like pumpkin chocolate gluten free vegan donuts.
With Halloween approaching, pumpkins are everywhere and I couldn’t resist making some delicious fall inspired donuts to welcome the season.
These Pumpkin Donuts are a healthier alternative to regular donuts as they are baked rather than fried. They are incredibly easy to make and you can use either whole-wheat or gluten-free all-purpose flour. Just add the dry ingredients to a bowl; the wet ingredients to a jug then combine. Mix and spoon into the pan. If you don’t happen to have a donut pan you can make donut holes in a mini muffin pan instead, or use a full size muffin pan. Just be sure to adjust the cooking times to suit.
These melt in your mouth Pumpkin Donuts with Chocolate Frosting are incredibly delicious. The pumpkin flavor comes through really well and is enhanced by the addition of pumpkin spice and the wonderful chocolate frosting. The sponge is light and fluffy and ends up the most beautiful autumnal orange color. The smell in the kitchen while they are baking is just wonderful!
The pumpkin flavor comes through really well and is enhanced by the addition of pumpkin spice and the wonderful chocolate frosting. The sponge is light and fluffy and ends up the most beautiful autumnal orange color.
Once frosted you can decorate your donuts with whatever takes your fancy. I used chocolate chips and pecan nuts, but walnuts, orange zest, candied ginger, cranberries or coconut flakes are all lovely alternatives. Or you could forget the chocolate frosting, brush them with a little coconut oil and dip into sugar.
If you like to batch cook, these donuts freeze very well as long as you don’t frost them first. Cook them and allow them to cool down completely before placing them in the freezer in a sealed container or freezer bag. They defrost in less than one hour and can then be frosted.
These Pumpkin Donuts with Chocolate Frosting are a treat that the whole family will love. Who doesn’t love donuts?
Make up a batch today and enjoy the flavors of fall!
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Mel is the creator, author recipe developer & photographer of the blog a Virtual Vegan. www.Avirtualvegan.com She loves to cook delicious, healthy and wholesome vegan food with natural whole foods ingredients. She created her blog to document and share the recipes she creates on her plant-based journey and to show that with a little imagination, vegans can eat exciting, delicious food.
- 1 teaspoon ground flax (it must be ground and not whole seeds)
- 2 teaspoons boiling water
- 1 cup (150g) whole-wheat flour or gluten free all purpose baking flour (Bob’s Red Mill Gluten-Free All Purpose flour gives excellent results)
- ⅓ cup (80g) sugar
- ½ teaspoon salt
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon pumpkin spice
- ¼ cup (60mls) coconut oil measured in liquid form or mild olive oil (not extra-virgin)
- 2 teaspoons apple cider vinegar
- 3 tablespoons aquafaba (liquid from a can of chickpeas)
- 2 teaspoons vanilla extract
- ⅓ cup (90g) pumpkin puree (not pumpkin pie filling)
- ½ cup plant-based milk if using whole-wheat flour or ¼ cup plant-based milk if using gluten-free all purpose flour
- ¾ cup powdered sugar
- 1½ tablespoons cocoa powder
- 1½ - 2½ tablespoons plant-based milk
- Grease a donut pan and preheat oven to 350°F
- In a small bowl or cup mix the ground flax and boiling water. Set aside.
- Put all of the dry ingredients into a bowl and stir well to combine.
- Put all of the wet ingredients into a jug, then add the flax mixture to them and stir very 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.
- Spoon carefully into the pan. Fill right to the top with batter and use the spoon or a finger to scrape any stray batter off the middle of each donut ring.
- Bake for around 20 – 24 minutes or until a toothpick inserted comes out clean. I found the gluten-free ones took 20 minutes and the whole-wheat took 24 minutes.
- Allow to cool in the pan for about 10 minutes then turn out onto a cooling rack
- Once completely cool make the frosting by combining the cocoa with the powdered sugar. Then add the milk very gradually until you get a good consistency for dipping the donuts. Not too thick and not too thin. You won’t need any more than 2½ tablespoons of milk.
- Dip each donut top down, into the frosting then transfer to a tray lined with baking parchment. If you are adding toppings add them while the frosting is still wet then allow to set.
- As always with baked goods, you will get the best possible results if you weigh the ingredients rather than relying on cup measurements.