Chocolate Pumpkin Donuts (Vegan, Sugar-Free, Oil-Free)

Chilly mornings call for chocolate pumpkin donuts. It's a treat that brings out the coziness of autumn in every bite. These donuts are soft and rich, combining the natural sweetness of pumpkin with a deep chocolate flavor that feels like a little indulgence, minus the guilt.

Each one is baked instead of fried, so they’re naturally lighter. No oil or refined sugar here, just nourishing ingredients and the satisfying taste of spices and cocoa. Once cooled, the donuts are finished with a tangy coconut yogurt glaze and a sprinkle of dark chocolate, making every bite sweet, creamy, and perfectly balanced.

Enjoy them with a warm drink or as a snack later in the day. These donuts are proof that you can have a wholesome fall treat that’s both healthy and comforting, perfect for sharing or keeping all to yourself.

---

Chocolate Pumpkin Donuts

---

Prep time: 15 minutes
Baking time: 12–15 minutes
Total time: 30 minutes

---

---

Ingredients

Dry

• 1 cup oat bran

• 1 cup oat flour (blend oats if needed)

• ½ cup erythritol

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ¼ cup cocoa powder (unsweetened)

• ½ tsp ginger

• ¼ tsp nutmeg

• Pinch of salt

Wet

• 1 flax egg (1 tbsp ground flax + 3 tbsp warm water, set 10 min)

• 1 cup pumpkin purée

• ½ cup plant milk

• 1 tsp apple cider vinegar

• 1 tsp vanilla extract (optional)

Glaze

• ¼ cup coconut yogurt

• 1–2 tbsp erythritol (adjust for sweetness)

• Optional: cacao nibs or dark chocolate shavings on top

---

Instructions

1. Preheat the oven to 180°C and lightly dust a donut pan with oat flour.

2. Mix dry ingredients in a bowl: oat bran, oat flour, erythritol, baking powder, cocoa, baking soda, spices, and salt.

3. In another bowl, whisk together wet ingredients: pumpkin purée, plant milk, flax egg, vinegar, and vanilla.

4. Fold wet into dry until just combined. Batter should be thick but scoopable. Add a splash of plant milk if needed.

5. Spoon or pipe batter into donut molds, smoothing tops.

6. Bake 12–15 minutes, until firm and slightly golden at edges. Cool 10 minutes.

   
   
   
   
   

7. For the glaze, whisk coconut yogurt with powdered erythritol until smooth. Dip each donut, then add cacao nibs or chocolate bits.

---

Notes

• Make oat flour by blending rolled oats until fine.

• Best eaten the day they’re made; can be refrigerated 2–3 days.

• If you want them sweeter, raise erythritol to 2/3 cup.

• Instead of chocolate toppings, you can sprinkle the donuts with walnuts, pistachios, pecans, or chopped almonds — all work great with pumpkin and add a crunchy contrast.

---

Nutritional (per donut, makes 8-10 donuts)

• Calories: 125–145 kcal

• Protein: 4 g

• Carbohydrates: 26 g

• Fiber: 6 g

• Sugars (from pumpkin): ~2 g

• Fat: 3–4 g

---