Baked Pumpkin Donuts with Chocolate Icing

Baked Pumpkin Donuts with Chocolate Icing {gluten-free}

I think something is wrong with me. Okay, I know a lot of things are wrong with me but I mean, I think something is wrong with my senses.

For some reason I have overlooked the harmony of pumpkin and chocolate until now. Whenever I would look through recipes or shop at the store, I always passed up anything with that combination. I guess I’ve always thought pumpkin was best paired with things like cinnamon, maple or cream cheese. Chocolate just didn’t fit in the pumpkin file of my brain.

Baked Pumpkin Donuts with Chocolate Icing {gluten-free}

Well, I don’t know what the heck I was thinking…they’re incredible together!

I based this recipe off of my chocolate chip yogurt donuts and used the same flour combination but subbed the yogurt with pumpkin puree instead. There were a few comments on that recipe regarding the challenges of finding quinoa flour so I did a little experimentation and tried replacing it with brown rice flour and then sorghum flour. Both of them were no bueno. So the moral of the story is that quinoa flour is a must here. I know it’s expensive and it can be hard to find, but if you want a recipe that’s gluten-free, nutritious and doesn’t use a bunch of starches and gums, then you have to bite the bullet and gettcha some keeenwwahh flour.

Oh, and if you don’t have a donut pan then I highly recommend you invest in one of those too. There are just way too many amazing recipes for baked donuts floating around the internets these days not to have one.

Baked Pumpkin Donuts with Chocolate Icing {gluten-free}

I have to admit, as much as I loved these donuts, they’re not the prettiest. They’re a little holey and my chocolate drizzle is all over the place. But you know what? My pie hole thought they were gorgeous. Every last little moist, pumpkin, chocolately crumble. So I’m sharing them anyway.

Similar to the chocolate chip donuts, these are dense with a cake-like texture. They can be stored in an airtight container for up to 3 days but they are best when eaten within twenty four hours.

Okay, I think this miiiigggghhhtt be it for the pumpkin recipes. I said might.

Baked Pumpkin Donuts with Chocolate Icing {gluten-free}

Baked Pumpkin Donuts with Chocolate Icing

Yield: 6 donuts

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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For the Donuts

  • 1/2 cup oat flour
  • 1/2 cup quinoa flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 2 whole pasture-raised eggs
  • 1/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 2 tablespoons coconut oil, melted
  • 1/2 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract

Chocolate Icing

  • 1/3 cup chocolate chips (use vegan chocolate for dairy-free version)
  • 2 tablespoons almond milk


Preheat oven to 350°F then lightly grease a donut pan. Combine dry ingredients (oat flour to pumpkin pie spice) in a medium size bowl and sift together.

Combine wet ingredients (from eggs to vanilla extract) in a separate medium size bowl, adding the coconut oil last. Stir half of the 1/3 of the dry mixture into the wet at a time until well combined. Stir just until combined, being careful no to over-mix. Spoon the batter into the donut pan and bake in the oven for approximately 20 minutes.

To prepare the icing, melt chocolate with the almond milk for 30 seconds at a time, until it’s melted and thin enough to drizzle on top. Allow donuts to cool for several minutes before icing. Drizzle chocolate on top, serve and enjoy!

Leftovers can be stored in an airtight container in the refrigerator for up 3 days.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart