Pumpkin Donuts with Chocolate Glaze

Light, bouncy, and the perfect treat to snack on while dancing around the kitchen in celebration of your beautiful self.

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Dry Ingredients:

  • ¾ cup sweet rice flour
  • ¾ cup pumpkin seed flour (see Notes below)
  • ¾ cup maple sugar
  • 1 ¼ tsp. cinnamon powder
  • ¾ tsp. baking soda
  • ¼ tsp. pumpkin spice powder
  • ¼ tsp. salt

Wet Ingredients:

  • 3 large eggs
  • ½ cup pumpkin puree
  • 3 T. melted coconut oil
  • 1 ½ tsp. apple cider vinegar
  • 1 ½ tsp. vanilla extract

1 Honey Mama’s Pumpkin Spice Cocoa Truffle Bar, roughly chopped

Glaze Ingredients:

  • ¼ cup milk (I used full-fat coconut milk)
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • ¼ cup cocoa powder


  1. Preheat oven to 350 degrees. Brush the cavities of a donut pan with melted coconut oil and set aside.
  2. Sift the dry ingredients into a medium-sized mixing bowl. Set aside.
  3. In a separate bowl, whisk the eggs until frothy, then whisk in the remaining wet ingredients until everything is blended.
  4. Add the wet ingredients to the dry ingredients and stir until all ingredients are mixed. Fold in the chopped Honey Mama’s pieces.
  5. Divide batter evenly among donut pan cavities, then gently shake pan from side to side to even the surface of the batter.
  6. Bake for 15 minutes, or until a toothpick inserted into the donuts comes out clean.
  7. Invert donuts onto a wire rack to cool.
  8. While donuts cool, make the glaze by adding ingredients to a small pot and placing the pot over very low heat. Whisk gently until all ingredients are combined and no clumps remain.
  9. Once the donuts have cooled, drizzle glaze over the top. I like to place the wire cooling rack holding the donuts over a baking sheet to catch the glaze as it drips off.


  • You can make your own pumpkin seed flour by processing raw or sprouted pumpkin seeds in a food processor for 1 minute, stopping every 20 seconds to scrape the sides and bottom of the bowl. You want to achieve a fine meal without turning the seeds to “butter”. If you still see large pieces of seeds after 1 minute, keep processing at 20 second intervals until you reach the desired texture. Blanched almond flour is a great substitute for pumpkin seed flour.
  • Sweet rice flour is also known as glutinous rice flour or mochiko. I recommend this brand.
  • If you are unable to find maple sugar, feel free to substitute coconut sugar. Just keep in mind that your donuts may turn out darker than those in the photos.
  • I use these donut pans and they work great for this recipe. You will need two pans to make 12 donuts.

 Photography by Leesa Morales

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