Holiday Spiced Doughnuts with a Cinnamon Chocolate Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Doughnuts:
  • 1½ cups whole wheat pastry flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup brown sugar, packed
  • ¾ cup chickpea brine, or brine from one can of chickpeas (canninelli brine works too)
  • ¼ cup pureed pumpkin
  • ½ cup milk
  • 1 tsp vanilla
  • ½ tsp ginger
  • ½ tsp cinnamon
  • pinch nutmeg
  • pinch ground cloves
  • pinch allspice
  • Glaze:
  • ¼ cup dairy free milk
  • ½ cup brown sugar, packed
  • ¼ tsp ginger
  • ¼ tsp cinnamon
  • 1 tbs coco powder
  1. Preheat oven to 375 degrees.
  2. Combine dry doughnut ingredients in a bowl. Stir well to make sure fully incorporated.
  3. Combine wet doughnut ingredients in a separate bowl, stir well.
  4. Add wet ingredients to dry, and stir to combine.
  5. Pour into greased doughnut pan. Mine only makes 6 at a time, this recipe makes 12. If you are like me, then you make 2 batches.
  6. Bake in oven for about 10 minutes and doughnuts have risen.
  7. While doughnuts are baking, place a small sauce pan on stove on medium heat.
  8. Add the glaze ingredients, stirring well. bring to a low simmer. Continue stirring for about 7 minutes until the mixture starts to thicken. Once glaze has thickened, remove from heat.
  9. Once doughnuts are cool enough to handle, dip tops into the glaze. Place on cooling rack for glaze to set.
  10. Store in the fridge for up to a week.
Recipe by Peppers and Peaches at