Baked chocolate chip pumpkin donuts are topped with a chocolate drizzle for a decadent treat! These vegan donuts are the perfect way to celebrate fall.
Baking donuts just says fall to me. And if they’re vegan pumpkin chocolate chip donuts? Even better.
One thing that can be tricky about food allergies is finding safe baked goods. And it can be really tough if you want to head out to a cider mill and get some hot cider and donuts. Most cider mills can’t guarantee that there won’t be any cross contamination with nuts.
We just bake our own donuts at home, and take them along to the cider mill. I think baked donuts are even better – I’m not crazy about fried donuts.
These chocolate chip pumpkin donuts are so easy to make, and they are really delicious. You can even make them without the chocolate chips and glaze, and they are still wonderful! The chocolate adds a very decadent touch.
Is pumpkin puree the same as pumpkin pie filling?
Not quite! Pumpkin puree is pure pumpkin. Pumpkin pie filling has added sweetener and spices.
If you only have pumpkin pie filling on hand, you could try it, but you may want to reduce the sugar and spices in this recipe.
What to use as a pumpkin substitute:
If you don’t or can’t have pumpkin, you could try sweet potato puree, or butternut squash puree.
What to do if you don’t have a donut pan:
You can definitely make these in a muffin pan! Just watch the baking time, it may take a little longer since a muffin pan isn’t as shallow as a donut pan.
A donut pan is a good investment if you have food allergies. You can get them on Amazon, at Target, JoAnn Fabrics, or any kitchen store.
How to make vegan chocolate chip pumpkin donuts:
- Mix the batter in a large bowl.
- Spoon the batter into a donut pan. Bake at 350 degrees for 10-12 minutes.
- Let the donuts cool for a couple of minutes in the pan before releasing them.
- Melt the dairy free chocolate chips and drizzle over the donuts.
Disclosure: This post contains affiliate links.
Vegan Chocolate Chip Pumpkin Donuts.
Delicious chocolate chip pumpkin donuts with a chocolate drizzle - this is a treat your family is sure to love.
- 1 cup spelt flour all purpose flour is fine, too
- ½ cup coconut sugar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ cup non-dairy milk
- ½ teaspoon vinegar
- ½ teaspoon vanilla extract
- 3 Tablespoons pumpkin puree
- ¼ cup vegan buttery spread melted
- 1/2 cup dairy free chocolate chips
For the chocolate drizzle:
- 1/2 cup dairy free chocolate chips
Preheat the oven to 350 degrees.
Put the buttery spread in a large bowl and melt it in the microwave. Add the pumpkin, non-dairy milk, vanilla extract, and vinegar and stir to combine.
- Add the dry ingredients to the wet ingredients and mix together. Add the 1/2 cup of chocolate chips and stir.
- Spoon the dough into the donut pan. Smooth out the batter with the back of a spoon, and wipe any batter off the center so that the donut hole is clear.
- Bake at 350 degrees for 10-12 minutes. Let the donuts cool in the pan for 10-15 minutes, then remove. You can either turn the pan upside down and tap the bottom, or just lightly grasp each donut with your hand and twist as you pull it out.
- Heat the remaining 1/2 cup of chocolate chips in the microwave for 45 seconds, then for 10 second intervals until melted and smooth. Drizzle melted chocolate over the donuts with a spoon, or spoon into a pastry bag and pipe onto the donuts. If you don't have a pastry bag, a ziploc bag with the corner cut out works in a pinch!
You can use all-purpose flour if you prefer.
This recipe should work well with gluten free flour, but if your batter seems too wet or dry, adjust the amount of flour accordingly.
These donuts can be frozen - just wrap in waxed paper and store in a freezer bag for up to 3 months.
These vegan chocolate chip pumpkin donuts are:
- perfect for fall baking
- delicious with a mug of hot cider
- wonderful for a special weekend breakfast
If you decide to make these, you may just have to make a double batch, they tend to disappear very quickly!
This post was originally published in September 2014. It has been updated with new photos and tips.