Breakfast/Brunch · Desserts · Gluten-free · Holidays · Snacks

Pumpkin S’mores Doughnuts

     About two years ago, I made three different types of cake doughnuts to celebrate the fall season.  Now, I’m back to make a new incarnation of one of them.  I’m taking my pumpkin doughnut and throwing some fun Halloween flavors on top of it!  Pumpkin and s’mores always seemed like two things that could be good together.  I finally figured out how to successfully integrate them: pumpkin spice vegan marshmallows.  😮🎃
     Once i found these precious gems, I knew I had to grab them.  I was overcome by the pumpkin spice spell once more.  The base recipe of these doughnuts is formulated from Erin McKenna’s Babycakes Covers the Classics, which was one of the first all gluten-free vegan baking books I ever bought.  It opened my eyes to what would ultimately become my fabulous vegan cake recipe, which I am very proud of!  Its origins stemmed from how McKenna bakes at her bakeries.  Although it isn’t exactly the same, it’s similar in the types of flours that I combine together.
I love these doughnuts because they are light and spongey but also moist.  I used to be a huge fiend of cake doughnuts growing up.  Unfortunately, I only ever had Dunkin’s until I was older and discovered wonderful places like Voodoo Doughnut, Dottie’s Donuts, The Cinnamon Snail, and Dunwell Doughnuts.  Now, I am a doughnut explorer.  I try all varieties as long as the flavor suits me.  I’m also a fan of fritters. 😜
     These doughnuts are safe for those who do not wish to worry about gluten or sugar overload while enjoying a delicious fall treat.  The fixins on this doughnut do contain sugar, but the batter itself only calls for coconut sugar.  You can also substitute an appropriate amount of stevia at your own risk.  I recommend enjoying these with your friends/family/cat/dog and a nice hot cup of something.  Enjoy and have a spooky weekend.

Pumpkin S’mores Doughnuts

IngredientsFree from: Soy*, Gluten, Nuts*

  • 1/3 coconut/neutral tasting oil, melted
  • 1 cup coconut sugar *sub with regular sugar if needed
  • 3/4 cup brown rice flour
  • 1/2 cup GF all purpose flour (I used Bob’s 1 to 1)
  • 3/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch ground cloves, optional
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 6 Tb pumpkin puree
  • 2 Tb vanilla extract, optional
  • 1/2 cup hot water
  • 1/2 cup vegan chocolate chips/chunks *Use soy-free if needed

Garnish, opt.

  • Vegan pumpkin marshmallows (or regular vanilla will do just fine)
  • Vegan graham cracker crumbs or cookie crumbs
  • Ganache (recipe below)
Ganache Drizzle
You only need a small amount of ganache to drizzle onto the doughnuts so your marshallow and cookie crumbs will stick.  If you have leftover, you can always use it to top ice cream later. ​😏

  • 1/4 cup vegan chocolate chips/chopped pieces
  • 1/4 cup non-dairy milk

Adjust the amount of milk/chocolate as needed for a thicker or thinner consistency.  You can use a thick ganache to dip the doughnuts in for more of a glaze effect or drizzle a thinner ganache on top for a fun texture!


  • In a small saucepan, heat the non-dairy milk over low heat, stirring occasionally.
  • After about 3-5 minutes, add the vegan chocolate and stir constantly until chocolate is fully melted and a thickened sauce forms.
  • Adjust thickness as desired and pull of heat immediately.
  • Let cool for about 5-10 minutes and then use.
  • If using later, store in the fridge in a lidded container and reheat when needed.  If you use the microwave, be careful not to burn it!  😅

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