These Halloween mummy donuts are so fun and spooky! These gluten free vegan chocolate donuts are topped with both chocolate and vanilla icing for an extra festive treat!
Halloween is just around the corner! Can you believe it’s only about a month away?
Holidays in general, and especially Halloween, can be challenging for those with food allergies. So many allergens lurking in so many different candies!
Whether you have a dairy allergy, or nut allergy, or gluten allergy, so many candies are just full of allergens. Classics like Kit Kats, peanut butter cups, and Almond Joy are so widely available during the month of October, and need to be avoided! It can really make food allergy families feel isolated and left out.
Thankfully, there are some allergy friendly candies that we buy, like Enjoy Life mini chocolate bars, Chocolate No-Nos, and Yum Earth lollipops, but I also love to make special Halloween treats for my boys. Now that they’re older, they like to help me with the baking and decorating, and so these silly donuts were a big hit.
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These spooky mummy donuts are the perfect Halloween morning treat! These are easy to make with a donut pan – if you don’t have a donut pan, you might want to get one, since allergy friendly donuts are hard to find. You can find non-stick donut pans in stores or on Amazon.
Time Saving Tips
I kept this recipe super simple and didn’t even use a special piping tip to create the mummy’s bandages. Just fill a piping bag or ziploc bag with dairy free buttercream frosting, cut off the corner of the bag, and pipe on the frosting bandages.
If you want to go even simpler, you can just frost these donuts with chocolate and stick the frosting googly eyes on. I think that makes these donuts look like little chocolate monsters. :)
Ingredient Notes
- Egg Replacer – The mashed banana is an egg replacer, and it helps hold these donuts together. You can try unsweetened applesauce instead, or even pumpkin puree. I don’t recommend a flax seed egg or chia seed egg as that may make the donuts gummy.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend this time. I also like to use my own homemade gluten free flour blend, or NOW Foods Gluten Free Flour. If you aren’t gluten free, go ahead and use all-purpose flour in an equal amount.
- Vegan Buttery Spread – I used Earth Balance Soy Free Spread. You can use a different buttery spread, or coconut oil, or organic canola oil.
Step by Step Instructions
- Mix up the donut batter and then spoon it into a donut pan.
- Bake at 350 degrees F for 11-13 minutes. Allow the donuts to cool for several minutes before removing from the pan.
- Make a simple icing, then dip the donuts in chocolate icing.
- Add candy eyes and drizzle with white frosting. Enjoy!
Candy Googly Eyes
I made candy googly eyes out of powdered sugar and a little water, mixing it until it’s the consistency of modelling clay.
You could pipe the eyes on, but I found that making a thick paste, and rolling it into balls, then pressing a mini chocolate chip inside works better.
Tips for Success
I always recommend greasing the donut pan with vegan buttery spread or coconut oil helps with this problem.
When you want to remove the donuts from the pan, make sure that they have cooled for about 10-15 minutes, then turn the pan over a cookie sheet. Hit the pan against the cookie sheet rather firmly to get the donuts to release and fall out.
More Halloween Recipes
I hope you love these Halloween treats as much as my family did! We will be making them again as we get closer to the holiday.
Disclosure: This post contains affiliate links.
Recipe
Halloween Mummy Donuts (Gluten Free, Vegan).
These spooky Halloween mummy donuts are so cute, and so delicious! This is an easy gluten free and vegan chocolate donut recipe to try this fall.
Ingredients
For the donuts:
- ¾ cups gluten free flour Namaste Perfect Flour works well
- ⅓ cup unsweetened cocoa powder
- ½ cup organic cane sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons banana mashed
- 3 Tablespoons melted vegan buttery spread or melted coconut oil
- ⅓ cup water
- 1 teaspoon apple cider vinegar
For the googly eyes:
- ¼ cup powdered sugar
- 1 teaspoon water
- 12 dairy free mini chocolate chips
For the chocolate frosting:
- ¼ cup unsweetened cocoa powder
- ¾ cup powdered sugar
- 2 Tablespoons water
For the vanilla frosting:
- 1 ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- 2 Tablespoons water
Instructions
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Preheat the oven to 350 degrees. Grease a donut pan with vegan buttery spread. (Most donut pans are non-stick, but greasing it will help the donuts come out intact).
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In a medium sized bowl, whisk together the gluten free flour, sugar, unsweetened cocoa powder, baking soda, and salt.
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Add the melted vegan buttery spread, mashed banana, vinegar, and water. Stir well.
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Spoon the batter into the prepared donut pan. Try to do it neatly, so that you don't go over the center of each donut well. This will help the donuts come out smoothly. If you have a little extra batter, you can make a couple of mini muffins.
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Bake at 350 degrees for 11-13 minutes.
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Let the donuts cool in pan for about 10 minutes, then turn pan over onto a cookie sheet and tap the pan against the cookie sheet to remove donuts.
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While the donuts cool, make the frostings and the googly eyes.
Make the googly eyes:
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In a small bowl, mix the ¼ cup powdered sugar with a little bit of water at a time until you get a play-dough like consistency. Roll the thick frosting into small balls, and place on a piece of waxed paper on a plate. Press a mini chocolate chip into the center of each eye. Put the eyes in the refrigerator to cool.
Make the chocolate frosting:
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Place a sheet of waxed paper on a cookie sheet, set aside.
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Place the cocoa powder, powdered sugar, and water in a mixing bowl and mix on high speed until smooth. You don't want it too thin or too thick – just like a thicker glaze. Add more water if needed.
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Dip one donut at a time in the chocolate glaze, and set on the cookie sheet. Once all the donuts are dipped, place in the refrigerator for about 15 minutes to allow the glaze to firm up.
Make the vanilla frosting:
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Place the powdered sugar, vanilla extract, and water in a bowl, and mix on high speed until smooth. Add more or less water as needed. This frosting needs to be thicker so it can be piped on.
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Place a piping bag or ziploc bag in a glass, and fold the opening back over the edge of the glass so you can easily fill the bag with icing.
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Spoon the frosting in the bag.
Decorate the donuts:
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Bring out the chilled donuts and the googly eyes. Use a knife to gently place the eyes on each donut.
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Take the bag of vanilla frosting and use scissors to cut off a little bit of the corner of the bag.
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Squeeze the bag gently and move over each donut to create some mummy bandages. Avoid covering the frosting eyes.
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Enjoy! If you have leftover frosting, you can store it in the refrigerator for several days.
Recipe Notes
Store leftover donuts in an airtight container. These are best enjoyed with a couple of days.
You can freeze these if you like. Wrap each donut in waxed paper, then place in a freezer bag. They should stay fresh frozen for about 3 months.
Nutrition facts are for one frosted donut.
Christina J Walker
Can you replace the banana with applesauce?
Katie
These donuts are so delicious!