Chocolate Pumpkin Spice Donuts

Chocolate Pumpkin Spice Donuts

These donuts are a Basic B’s PMS dream… was that too far?

Vegan Chocolate Pumpkin Spice Donuts

Hi, I’m a pumpkin spice addict and I have no remorse.

Now that we have that out of the way…. these chocolate pumpkin spice donuts need to be in your life.

I say that with zero influence from my pumpkin spice addiction.

Scouts honor. Pinkie promise. Cross my heart and hope to die.

Alright, that last one was a bit dramatic. And a straight up lie.

Should we move on? These donuts are:

Dairy-Free

Egg-Free

Flour-Free

Gluten-Free

Yeast-Free

Refined Sugar-Free, Added Sugar-Free… All the Sugar-Frees* depending on your chocolate chips

These sugars are RICH, not like rollin’ in money rich… more like I didn’t add any sugar rich. If you like things a little sweeter you can absolutely add half a mashed banana to the mix.

I’m kind of a rebel and like the warm cozy flavors of the pumpkin spice to shine.

I REALLY hope you love this recipe as much as my family does! If you decide to make it, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world and I’d love to show you mine!

Chocolate Pumpkin Spice Donuts

These donuts are a Basic B's pms dream... was that too far?

Course Breakfast, Dessert, Snack
Keyword gluten free, low-carb, low-sugar, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 servings
Author Kelly

Ingredients

  • 1 tbsp Ground Flaxseed
  • 3 tbsp Water
  • 1/2 cup + 2 tbsp Pumpkin Puree
  • 1/4 cup Kween Pumpkin Spice Granola Butter alt. use any nut butter
  • 1 tsp Vanilla Extract
  • 3/4 cup Almond Flour
  • 6 tbsp Unsweetened Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Pumpkin Pie Spice *only use if using regular nut butter
  • 2 tbsp Dairy-Free Mini Chocolate Chips *make sure yours are sugar free if needed!

Instructions

  1. Preheat your oven to 350 degrees F. Grab your mini donut pan and grease well before setting it aside.

  2. In a large bowl, whisk together the first five ingredients (flax-vanilla ext).

  3. Add in the dry ingredients and fold them into the wet until just combined. 

  4. Spoon the dough into your prepared donut pan. My batter made 12 perfectly but yours might make a little more or less

  5. Bake for 9-11 minutes. Mine were done at 10 mintues exactly. Let them cool in the pan for 10-15 minutes or until you can touch the pan easily. Flip them out onto a cooling rack to cool completely.

  6. To make the chocolate glaze: Melt 1/4 cup chocolate chips with 1 tsp of coconut oil in the microwave starting with 20 seconds increments. Mine took about 45 seconds.

  7. Dip the cooled donuts into the glaze or drizzle them using a fork. 

  8. If you want to be extra ( like me!) drizzle an additional bit of Kween PS Granola Butter on top of the chocolate drizzle and enjoy!



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