Pumpkin Spice Ginger Beer Donuts

with Mexican Chocolate Glaze

These donuts are rich and sweet with a bit of kick. The recipe contains no added oil plus they're gluten-free when you use a gluten-free baking mix for this recipe. No need to worry about digestive issues from dairy or clogging cholesterol from eggs either. These donuts are made with plant milk, which is naturally low in calories and pumpkin puree to achieve a light and tender texture.

Ready in 35 minutes | Makes about 12 donuts

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  • Donut Pan



  • 1 1/2 cups gluten-free pancake mix

  • 3/4 cups brown or coconut sugar

  • 1/2 tsp baking powder

  • 1/2 cup pumpkin puree

  • 1 cup ginger beer

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • Grapeseed or avocado oil


  • ¼ cup cocoa powder

  • 2 Tbsp agave nectar or maple syrup

  • 2 Tbsp plant milk

  • 1 Tbsp melted coconut oil

  • ½ tsp ground cinnamon

  • ½ tsp cayenne pepper


  1. Preheat the oven to 400 degrees F. Coat donut pan with a light layer of oil. Use 1/2 cup to scoop batter into donut pan cavities. Bake on oven for 15-20 minutes until golden brown

  2. Remove from the oven and allow to cool for 15 minutes before removing from the pan.

  3. Whisk all of the glaze ingredients together in a bowl. Drizzle glaze over cooled donuts or dip the donuts into the glaze. Enjoy immediately or allow glaze to set for about 10 minutes before serving.



If you don’t have ginger beer, you can use the following combinations:

  • 1 cup ginger ale + ½ tsp ground ginger + ½ tsp molasses or maple syrup

  • 1 cup plain soda water + 1 tsp ground ginger + 1 Tbsp molasses or maple syrup.

This recipe also works well with wheat flour based baking mixes. Just check the ingredients label to make sure there are no milk or egg ingredients in the mix.