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
- ½ cup dairy free chocolate chips
For the chocolate drizzle:
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 ½ 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 ½ 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.
Have you ever tried frying any of your donut recipes? Tried the powdered sugar ones yesterday and they were SO good! Curious if these donuts recipes would hold up in a deep fryer – what do you think? Have you tried it?
I haven’t fried any yet! An interesting idea though! I’m not sure how it would work.
Ah, pumpkin everything!
I’ve already had pumpkin lattes, waffles and pancakes, so these donuts fit perfectly ;-)
I used a gluten-free flour and just replaced the spelt flour. They turned out fine. Maybe a little more moist that they were supposed to be but since I haven’t tried it with spelt flour I’m not sure.
Glad they worked for you! Sometimes using GF flour can result in a litter more moisture.
Shelley @ Two Healthy Kitchens
Way too cute! This is the kind of thing that just makes you happy to embrace fall … who cares about chilly temps when you have healthy, delicious treats like these to warm your heart!?! :D
Arman @ thebigmansworld
Kelly, this looks delicious- I can’t believe there are no eggs in it!
Thanks, Arman! Nope, no eggs here! :) (Although sometimes I wish I could have eggs again!)
Oh Wow! These look unreal. Pumpkin all day everyday!
Yay! Pumpkin forever! :)
olivia - Primavera Kitchen
I DEFINITELY have to try this recipe!!! Looks very delicious!
Lisa @ Healthy Nibbles & Bits
Kelly, my jaw DROPPED when I scrolled down the post and saw the chocolate drizzle on these! I really need to get me one of those donut pans!
Thanks, Lisa! :) Yes, everyone should have a donut pan! You won’t be sorry!
Whitney @ Sweet Cayenne
Looking at these beauties is making my mouth water – I must purchase a donut pan ASAP. Pinned!
Thanks for pinning, Whitney! Yes, you need a donut pan! :)
I love my donut pan too! What did we do before those were around?! :) These look wonderful!
Thanks, Annie! Donut pans are awesome!
Lindsay L, RD (@LeanGrnBeanBlog)
i’m a sucker for donuts. can’t wait to try these!
I hope you love them!
Oh my gosh, these look DREAMY, Kelly! That choc drizzle is so so pretty!
I need these in my life! You’re seriously the queen of the donut pan. Love this creation!
Thanks, Allison! )
well those look amazing, especially with that chocolate drizzle on top! I might need to get a donut pan…way too many good looking fall donut recipes i need to try!
YES! Get a donut pan! You won’t be sorry! :)
These are mouth-watering, Kelly! I’m always up for a cozy fall-inspired treat and I love that you make your desserts healthy. Bravo, sister!
Thanks, Julia! I’m loving coconut sugar for that reason! Makes me feel better about eating desserts! :)
Natalie @ Tastes Lovely
So happy fall is here! It is *finally* starting to cool off here in California. I even made soup last night. Next up is baking with pumpkin, then it will officially feel like fall. These chocolate chip pumpkin donuts will be perfect!
SO glad you are getting some cooler weather!
Dannii @ Hungry Healthy Happy
I am loving the colder weather at the moment and I love this time of year because of recipes like this. Bring on the pumpkin!
I hear you! More pumpkin for all!
Gayle @ Pumpkin 'N Spice
I love the looks of these donuts, Kelly! Sounds perfect for breakfast!
Thanks, Gayle! They were a yummy breakfast!
Anything with chocolate drizzle has to be pretty fine!