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gluten free mummy donuts on a cookie sheet

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.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword halloween party, spooky
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 6
Calories 365 kcal
Author Kelly Roenicke


For the donuts:

For the googly eyes:

For the chocolate frosting:

For the vanilla frosting:


  1. 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).

  2. In a medium sized bowl, whisk together the gluten free flour, sugar, unsweetened cocoa powder, baking soda, and salt.
  3. Add the melted vegan buttery spread, mashed banana, vinegar, and water. Stir well.

  4. 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.

  5. Bake at 350 degrees for 11-13 minutes.

  6. 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.

  7. While the donuts cool, make the frostings and the googly eyes.

Make the googly eyes:

  1. In a small bowl, mix the 1/4 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:

  1. Place a sheet of waxed paper on a cookie sheet, set aside.

  2. 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.

  3. 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:

  1. 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.

  2. 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.

  3. Spoon the frosting in the bag.

Decorate the donuts:

  1. Bring out the chilled donuts and the googly eyes. Use a knife to gently place the eyes on each donut.

  2. Take the bag of vanilla frosting and use scissors to cut off a little bit of the corner of the bag.

  3. Squeeze the bag gently and move over each donut to create some mummy bandages. Avoid covering the frosting eyes.

  4. 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.

Nutrition facts are for one frosted donut.

Nutrition Facts
Halloween Mummy Donuts (Gluten Free, Vegan).
Amount Per Serving
Calories 365 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 334mg15%
Potassium 145mg4%
Carbohydrates 80g27%
Fiber 5g21%
Sugar 63g70%
Protein 3g6%
Vitamin A 267IU5%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.