Pumpkin Spice Chocolate Glazed Donuts

Vegan Chocolate Pumpkin Spice Donuts
GFV

Made with simple pantry staples, this Pumpkin Spice Chocolate Glazed Donut Recipe is full of fall flavor for the perfect vegan donut the whole family will love. Prepare them ahead of time, and serve them with coffee for a decadent breakfast or rich afternoon treat! 

This Recipe is A-Glaze-Ing

See what I did there? Wait, don’t leave yet. Jokes, aside, this Pumpkin Spice Chocolate Glazed Donut Recipe might be my best one yet. You all know how much I love a good donut, and who can turn down chocolate? In my opinion, combining the 2 is a no-brainer. After all, is there a better way to start your day than with Mini Chocolate Donuts, Vegan Blender Chocolate Hazelnut Donuts, or even Dark Chocolate Peppermint Donuts? I’m pretty sure the answer is no. Or, at least it was, until I created these vegan chocolate donuts! 

Basically, they’re everything you never knew you needed. Truly embracing the cooler weather, I incorporated everyone’s favorite basic ingredient by adding a touch of pumpkin spice. However, I never could have guessed how good it would be in combination with the chocolate! Admittedly, I’m a bit of a rebel, and prefer for the warm cozy flavors of the pumpkin spice to shine through. So, I made these donuts refined-sugar free and added sugar free for the richest taste and texture ever! Of course, you can always switch up the ingredients to suit your preferences, but first you need to try them. So, let’s go ahead and get in the kitchen! 

Ingredients for Pumpkin Spiced Chocolate Glazed Donuts

As always, I did my very best to keep this recipe as simple as possible while using vegan ingredients. As a result, most of the items are pretty common pantry staples, but you might need to pick up a few extras. Take a look below to find everything you’ll need!

Ground Flax Seed – Flax seeds are crucial to form the egg replacement for this recipe. Otherwise, your donuts will fall apart! 

Pumpkin Puree – Make sure you use plain pumpkin puree and not pumpkin pie filling! 

Nut or Granola Butter – For extra pumpkin spice, I included Kween Pumpkin Spice Granola Butter, but any nut or granola butter will work in its place! 

Almond Flour – If you don’t have almond flour, you can easily make your own by using a food processor or high-speed blender to grind raw almonds into a flour-like consistency. 

Unsweetened Cocoa Powder – Using unsweetened cocoa powder is the key to creating a rich, fudgy chocolate flavor as the bitterness of the cocoa shines through without being overpowering. 

Pumpkin Pie Spice – Omit pumpkin pie spice if you use a flavored nut or granola butter! 

Chocolate Chips – I opted for dairy-free and sugar-free chocolate chips, but feel free to use any you have on hand. 

Pantry Staples – You’ll also need a few staples including vanilla extract, baking powder, and salt.

How to Make Vegan Chocolate Donuts

  1. Preheat. To start, preheat your oven to 350 degrees, and grease a mini donut pan. 
  2. Mix. Using a large bowl, combine the flax seed, water, pumpkin puree, granola or nut butter, and vanilla extract. 
  3. Add Dry Ingredients. Once the wet ingredients are well-combined, add in the remaining dry ingredients, and gently fold them into the batter until they are just combined. Be sure not to overmix! 
  4. Spoon the Dough. Once mixed, spoon the batter into your greased donut pan. I made 12 donuts, but you might have more or less depending on the size of your pan!
  5. Bake. Place your donuts in the oven for 9-11 minutes or until a knife can be inserted and comes out clean. Then, let them cool until you can easily touch the donut pan, and flip your vegan chocolate donuts out onto a cooling rack. 
  6. Make the Glaze. While the donuts are cooling, melt ¼ cup of chocolate chips with 1 tablespoon of coconut oil in a small bowl in the microwave. Once the chocolate chips are fully melted, stir to combine the ingredients. 
  7. Glaze. Dip, dunk, or drizzle the chocolate glaze over your donuts, and add your favorite toppings! To finish, let the glaze cool, and enjoy! 

Extra Topping Options

If you want to be extra like me, I highly recommend adding an extra drizzle of nut or granola butter on top of your Pumpkin Spice Chocolate Donuts. However, there are pretty much endless topping options! A few of my other favorite additions include: 

  • Pepitas
  • Sprinkles
  • Chocolate Chips

Why Do My Donuts Stick to the Pan? 

The key to preventing your donuts from sticking to the pan is to use a non-stick donut pan, and to liberally spray it with cooking oil before adding your dough. Also, be sure to let the donuts cool before removing them from the pan! To be extra careful, you can even run a knife around the edges of the donuts to loosen them before flipping them out of their molds. 

What Do I Do If I Don’t Have a Donut Pan? 

No problem! If you don’t have a donut pan, you can also use a mini muffin pan. However, the baking time might change. So, just be sure to keep an eye on them in the oven. 

Storage Tips

These vegan chocolate muffins are perfect to make ahead of time and can be stored several different ways. For instance, if you plan on eating your donuts right away, simply keep them in an airtight container at room temperature for a day or 2. Or, place them in the fridge for up to 3-4 days. 

However, if you don’t plan on eating your donuts right away or make a double batch, you can also place them in an airtight container in the freezer for up to 3 months! Then, just place them back in the fridge to thaw, and heat them up in the oven if you prefer them warm. 

More Pumpkin Spice Recipes

I hope you love these Pumpkin Spice Chocolate Glazed Donuts as much as I do! However, I’d love it if you let me know what your favorite way to use pumpkin spice is down in the comments below!

Vegan Chocolate Pumpkin Spice Donuts

 

Pumpkin Spice Chocolate Glazed Donuts

Made with simple pantry staples, this Pumpkin Spice Chocolate Glazed Donut Recipe is full of fall flavor for the perfect vegan donut the whole family will love. Prepare them ahead of time, and serve them with coffee for a decadent breakfast or rich afternoon treat! 

Course Breakfast, Dessert, Snack
Keyword gluten free, low-carb, low-sugar, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 servings
Author Kelly

Ingredients

  • 1 tbsp Ground Flaxseed
  • 3 tbsp Water
  • 1/2 cup + 2 tbsp Pumpkin Puree
  • 1/4 cup Kween Pumpkin Spice Granola Butter alt. use any nut butter
  • 1 tsp Vanilla Extract
  • 3/4 cup Almond Flour
  • 6 tbsp Unsweetened Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Pumpkin Pie Spice *only use if using regular nut butter
  • 2 tbsp Dairy-Free Mini Chocolate Chips *make sure yours are sugar free if needed!

Instructions

  1. Preheat your oven to 350 degrees F. Grab your mini donut pan and grease well before setting it aside.

  2. In a large bowl, whisk together the first five ingredients (flax-vanilla ext).

  3. Add in the dry ingredients and fold them into the wet until just combined. 

  4. Spoon the dough into your prepared donut pan. My batter made 12 perfectly but yours might make a little more or less

  5. Bake for 9-11 minutes. Mine were done at 10 mintues exactly. Let them cool in the pan for 10-15 minutes or until you can touch the pan easily. Flip them out onto a cooling rack to cool completely.

  6. To make the chocolate glaze: Melt 1/4 cup chocolate chips with 1 tsp of coconut oil in the microwave starting with 20 seconds increments. Mine took about 45 seconds.

  7. Dip the cooled donuts into the glaze or drizzle them using a fork. 

  8. If you want to be extra ( like me!) drizzle an additional bit of Kween PS Granola Butter on top of the chocolate drizzle and enjoy!

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