Are you team “pumpkin season ends on Thanksgiving” or “pumpkin season all winter long”? I always feel like pumpkin season ends on Thanksgiving but I’m working on changing that. These gluten free, vegan, chocolate chip, pumpkin spice donuts (whew, that was a mouthful) are the perfect Thanksgiving or Christmas breakfast and will please even the non gluten free members of your tribe!
I mean…..heart eyes all day, just wait until you add the maple glaze!
And that glaze…..😍
Gluten Free & Vegan Chocolate Chip Pumpkin Spice Donuts
Ingredients
- 1 flax egg (or egg replacer)*
- 3/4 cup coconut sugar
- 1/2 cup canola oil*
- 1 cup pumpkin puree
- 2 tsp vanilla
- 1 1/2 cup 1:1 gluten free flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips (or more, to taste)
For the glaze:
- 6 tbsp maple syrup
- 1 1/2 cups powdered sugar, sifted
Instructions
-
Preheat oven to 375 degrees F. Spray your donut pan with non stick spray.
-
In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
-
In a large bowl, combine the sugar, canola oil then add the vanilla and flax egg and continue to mix. Add the pumpkin puree and mix until combine.
-
Add the dry ingredients to the wet in 2-3 sections and mix until combined. Fold in the chocolate chips.
-
Using a piping bag (or a gallon size plastic bag with the corner cut off) pipe the mixture into your donut pan to fill each space. Do not overfill each space (they will puff up a bit).
-
Bake the donuts at 375 degrees F for about 8-11 minutes, until the edges are slightly golden brown and the tops of the donuts spring back when you press on them (don’t burn yourself!).
-
While donuts are baking make the glaze. In a small bowl whisk together the maple syrup and powdered sugar until no lumps remain. Set aside.
-
Remove the donuts from the oven and and let cool in the pan for about 5 minutes before carefully transferring to a wire rack to let them cool completely.
-
Using a spoon drizzle the glaze over donuts and serve immediately. Enjoy! Once glazed donuts should be stored in the fridge in an airtight container for up to 4 days.
Recipe Notes
*have not tried with any other oils or an actual egg but would imagine other oils and a real egg would work as well! If you try these alternatives let us know how they turn out in the comments!
Pro tip: I recommend if you glaze them prior to serving placing them in the fridge. This will allow the glaze to harden. We also sometimes store them in the fridge unglazed and make the glaze on an as needed basis (2 tbsp maple syrup + 1/2 cup powdered sugar should glaze 4 of the 12).
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats! Happy Baking!
