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Chocolate Glazed Pumpkin Spiced Donuts

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Nicole Modic
SERVES 6 donuts
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The Donuts

  • 1/2 cup pumpkin puree
  • 1/2 cup almond milk (or other non dairy milk)
  • 1 1/4 cups almond flour
  • 2 tsp baking powder
  • 1 egg (or sub one flax egg)
  • 2 tsp  maple syrup
  • 1 tbsp pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp nutmeg)
  • pinch of salt


  • Preheat oven to 350.
  • In a blender, add all the ingredients for the donut base. Pulse until the ingredients are well incorporated. This usually takes me about three, 30-second pulses.
  • Pour mixture evenly in the donut pan, filling six donut cavities. Note, they will each be about 1/2-3/4 full.
  • Bake for 13-14 minutes. 
  • Remove from the oven and let cool completely before making the chocolate topping.
  • To make the chocolate topping, melt the simple chocolate bar and coconut oil in the microwave in 30 second increments until melty. 
  • Dip each donut top down into the chocolate to cover the top, and set aside. Repeat until all 6 donuts are covered.
  • Finally, roughly chop the vanilla crispy quinoa bar and sprinkle on top.
  • If you want the chocolate to harden up a bit, place the donuts in the refrigerator for 15-30 minutes. Otherwise devour and consider your life changed!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!