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Home Recipes Desserts
5 from 3 reviews

Chocolate Covered Pumpkin Donuts

by: Lindsay Grimes
October 27, 2018 (Updated: March 2, 2022)
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Chocolate Covered Pumpkin Donuts
You’ll love these FLUFFY Chocolate Covered Pumpkin Donuts!! They’re gluten free, dairy free, and the perfect dessert recipe for fall!

Earlier this month when I was brainstorming a list of all the fall-inspired autumn recipes I wanted to get up on the blog this year, pumpkin donuts were my number one. Numero uno. I think I wrote them on the list like five times just to make surrrrre I remembered to write them down.

Chocolate Covered Pumpkin Donuts

I can’t believe these weren’t one of the first recipes I made the moment it turned October. But alas, I finally got them in before October came and went and we move into Thanksgiving.

Pumpkin never reeeeally goes out of style, and you can eat it all year round in my opinion, buuuut as soon as October hits I feel a mad surge of adrenaline pumping through my veins to make ALL the pumpkin things.

Chocolate Covered Pumpkin Donuts

And so, instead of sitting back, kicking up my feet and relaxing for a moment. I marched my booty over to the kitchen to make me a pan of donuts. Pumpkin donuts to be exact. With a melty chocolate topping. Errmagawwssh you gonna loveee.

So enough yammering, let’s make some Chocolate Covered Pumpkin Donuts!!

Chocolate Covered Pumpkin Donuts

First, whisk together the pumpkin (make your own pumpkin puree HERE!!), agave nectar, vanilla, coconut oil, and eggs until smooth. Add the almond flour, pumpkin pie spice, baking powder, and sea salt. Whisk again until combined.

Transfer the batter to a plastic baggie or piping baggie. Cut off the end of the plastic baggie. Spray your donut pan with your favorite cooking spray. I use this silicone donut pan and love it! I place the silicone donut pan on a baking sheet so it’s easy to transfer in and out of the oven.

Chocolate Covered Pumpkin Donuts

Squeeze the batter out in a circle around the donut cavity until it is almost full. Fill all six donut cavities. Tap the pan on the counter a few times to get the batter to be even.

Bake in the oven for 20 – 25 minutes until the center no longer jiggles when you shake the pan and the donut bounces back a bit when you gently touch it.

Allow the donuts to cool in the pan for about 10 minutes before you remove them from the donut pan and place on a cooling rack.

Chocolate Covered Pumpkin Donuts

Place the chocolate chips in a microwave safe bowl. Melt the chocolate chips in the microwave for about 1 1/2 minute, stirring every 30 seconds. Add the coconut oil into the chocolate chip bowl and stir until smooth.

Hold one donut, turn it upside down to dip the top into the bowl. Once the top is coated, place back on the cooling rack until you’re ready to eat!

To harden the chocolate topping, place in the fridge for 5 – 10 minutes to chill.

Chocolate Covered Pumpkin Donuts

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Chocolate Covered Pumpkin Donuts

You’ll love these FLUFFY Chocolate Covered Pumpkin Donuts!! They’re gluten free, dairy free, and the perfect dessert recipe for fall!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
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Ingredients

  • 1/4 cup pumpkin puree
  • 1/4 cup agave nectar (honey or maple syrup works)
  • 2 tablespoons refined coconut oil + 1 tablespoon for the chocolate icing
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup dark chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the pumpkin, agave nectar, vanilla, coconut oil, and eggs until smooth.
  3. Add the almond flour, pumpkin pie spice, baking powder, and sea salt.
  4. Whisk again until combined.
  5. Transfer the batter to a plastic baggie or piping baggie.
  6. Cut off one corner of the plastic baggie.
  7. Spray your donut pan with your favorite cooking spray – I use a coconut oil spray.
  8. Place the silicone donut pan on a baking sheet so it’s easy to transfer in and out of the oven.
  9. Squeeze the batter out in a circle around the donut cavity until it is almost full.
  10. Fill all six donut cavities.
  11. Tap the pan on the counter a few times to get the batter to be even.
  12. Bake in the oven for 20 – 25 minutes until the center no longer jiggles when you shake the pan and the donut bounces back a bit when you gently touch it.
  13. Allow the donuts to cool in the pan for about 10 minutes before you remove them from the donut pan and place on a cooling rack.
  14. Place the chocolate chips in a microwave safe bowl.
  15. Melt the chocolate chips in the microwave for about 1 1/2 minute, stirring every 30 seconds.
  16. Add the coconut oil into the chocolate chip bowl and stir until smooth.
  17. Hold one donut, turn it upside down to dip the top into the bowl.
  18. Once the top is coated, place it back on the cooling rack until you’re ready to eat!
  19. To harden the chocolate topping, place in the fridge for 5 – 10 minutes to chill.
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You'll love these FLUFFY Chocolate Covered Pumpkin Donuts!! They're gluten free, dairy free, and the perfect dessert recipe for fall! thetoastedpinenut.com #thetoastedpinenut #chocolateicing #pumpkin #pumpkinspice #pumpkindonuts #glutenfree #glutenfreedonuts #dairyfree #dairyfreedonuts

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  1. Ariane says

    Posted on 11/5/18 at 9:11 am

    Hi Lindsay,

    Thank you for this recipe!!

    Can I store the donuts in the freezer (without the chocolate glaze) and coat them only when I’m ready to eat them?

    Thanks!

    Ariane

    Reply
    • Lindsay says

      Posted on 11/5/18 at 1:03 pm

      Hi Ariane,

      I have never tried it, but I don’t see why not! Let me know how it goes!! xo

      Reply
  2. AvatarCheryl says

    Posted on 10/3/19 at 2:52 pm

    My daughter wanted a straight up chocolate version so we swapped about 1/8cup of the almond flour for cocoa powder and skipped the glaze- totally delicious! 5 year old, 2 year old and mommy approved! Thanks for the great recipe. 

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/9/20 at 10:41 am

      Yay! I’m so happy you guys enjoyed them 🙂

      Reply
  3. AvatarVictoria Michitsch says

    Posted on 10/22/20 at 1:42 pm

    These are THE BEST! I might be just as obsessed with these as I am the almond butter chia cookies. Though all your cookie and banana bread recipes are bomb too haha. Toasted pine nut is my go to when it comes to sweets/dessert recipes! Looking forward to trying more of your savory recipes soon 🙂 

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/23/20 at 8:38 am

      Ahh I’m so happy you loved them!! I need to make them again, they’re one of my faves!! xo

      Reply
  4. AvatarAthena says

    Posted on 10/25/20 at 11:30 am

    These are the best pumpkin donuts we’ve ever had! So yummy and gone as soon as they have cooled!

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/25/20 at 7:59 pm

      Aw biggest smile on my face! I’m so happy you love them!! xo

      Reply
  5. Casey Danielson says

    Posted on 11/20/20 at 6:42 am

     So easy to make! And so yummy! I’ll for sure be making these for the fam on Thanksgiving morning. 

    Reply
    • Lindsay Grimes Freedman says

      Posted on 11/20/20 at 3:03 pm

      Yay! I’m so glad you loved them! xo

      Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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