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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


  • 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!


  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!