Pumpkin Spice Donuts with Dark Chocolate Glaze

Plan for: 25 minutes
Yield: 6 servings

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1 cup pumpkin puree
1/3 cup coconut oil, melted
2 tbsp raw maple syrup (honey or agave will work too)
6 tbsp aquafaba
2 tsp vanilla
1 tsp apple cider vinegar
1/3 cup nut butter (I used almond)
1 1/2 cups gluten-free baking flour
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg

1/4 cup Hope Plant-Based Chocolate Dip
3 tbsp coconut oil, melted

TOPPINGS (optional):
Coconut shreds
Chopped walnuts


  1. Preheat oven to 350 degrees and grease a donut tray with coconut oil.
  2. Whisk together the dry ingredients. In a separate bowl, mix together the wet ingredients.
  3. Combine wet and dry ingredients until a soft dough forms. Pipe the mixture into the donut pan and bake for 12-15 minutes.
  4. Pop them out of the molds and allow to cool completely before glazing.
  5. For the glaze, blend melted coconut oil and chocolate hummus for a few seconds until smooth. Let glaze cool for a minute or two before dipping donuts. We topped ours with Purely Elizabeth grain-free granola!

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