Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

TGIF, ammiright? I am so ready for this bizarro week to be over. I need to keep resting this squishy brain of mine and hopefully I will be feeling back to my old self next week. So, I’m writing this on Thursday night while the girls rather desperately hope that the tiny little snow flurries blowing around outside turn into enough snow to warrant a snow day. But I think that is quite a stretch at this point.

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

But if it is indeed a snow day I have promised hot chocolate and donuts for the girls. And these are the donuts that I want to make because they are so amazing!! I love the combination of pumpkin, ginger and chocolate and then wait until you try these Candied Pepitas!! They are so light and crispy and have this delicate shell of spiced sugar coating each pepita. They are my new favorite snack and when I am not busy shoveling them in by the handful, I love them in place of candied nuts in salads, and of course on these donuts.

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

OK! Today, I am doing my Holiday Decoration House Tour on Instagram! Probably around noon. But I will shoot it for the blog too, and that will go up this weekend. I will also be prepping for an Ugly Christmas Sweater Dinner Party we are having- you wont want to miss those pics. Also- I am teaching a Christmas Cookie class this weekend if you want to come join me!

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Candied Pepitas:
  • 2 tablespoons aquafaba (canned chickpea liquid)
  • 1 cup raw pepitas
  • ¼ cup sugar
  • generous pinch each of cinnamon, cayenne and kosher salt
  • Pumpkin Ginger Donuts:
  • ½ cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups Gluten Free Flour
  • ½ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon xanthum gum
  • ½ teaspoon nutmeg
  • 1 teaspoon ginger
  • ⅓ cup unsweetened pumpkin puree
  • 2 tablespoons coconut oil, melted
  • Chocolate Ganache:
  • ½ cup canned unsweetened coconut cream
  • 8 ounces chocolate chips
  • 1 teaspoon coconut oil
Instructions
  1. Preheat the oven to 350 degrees.
  2. For the Candied Pepitas: In a medium bowl whisk the aquafaba until it gets frothy. Add the pepitas and toss them to coat with the aquafaba. Sprinkle the sugar over the seeds and toss them to coat. Add the pinch of cayenne, cinnamon and a good little sprinkle of kosher salt. Toss together and place on a sheet pan lined with a silpat or a piece of parchment. Bake at 350 for 10 minutes until golden. Let the sugar cool and then break it up into small pieces.
  3. For the Pumpkin Ginger Donuts: Prepare two 6-donut pans with baking spray or melted coconut oil.
  4. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  5. In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the pumpkin and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
  6. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
  7. Add the batter to a greased doughnut pan, filling each half way.
  8. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  9. To make the ganache: In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the donuts finish baking and cooling to room temperature.
  10. Dip the top of each doughnut in the glaze and then sprinkle them with the candied pumpkin seeds and set aside to let the ganache set up (or enjoy immediately!)

 

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Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

TGIF, ammiright? I am so ready for this bizarro week to be over. I need to keep resting this squishy brain of mine and hopefully I will be feeling back to my old self next week. So, I’m writing this on Thursday night while the girls rather desperately hope that the tiny little snow flurries blowing around outside turn into enough snow to warrant a snow day. But I think that is quite a stretch at this point.

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

But if it is indeed a snow day I have promised hot chocolate and donuts for the girls. And these are the donuts that I want to make because they are so amazing!! I love the combination of pumpkin, ginger and chocolate and then wait until you try these Candied Pepitas!! They are so light and crispy and have this delicate shell of spiced sugar coating each pepita. They are my new favorite snack and when I am not busy shoveling them in by the handful, I love them in place of candied nuts in salads, and of course on these donuts.

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

OK! Today, I am doing my Holiday Decoration House Tour on Instagram! Probably around noon. But I will shoot it for the blog too, and that will go up this weekend. I will also be prepping for an Ugly Christmas Sweater Dinner Party we are having- you wont want to miss those pics. Also- I am teaching a Christmas Cookie class this weekend if you want to come join me!

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Candied Pepitas:
  • 2 tablespoons aquafaba (canned chickpea liquid)
  • 1 cup raw pepitas
  • ¼ cup sugar
  • generous pinch each of cinnamon, cayenne and kosher salt
  • Pumpkin Ginger Donuts:
  • ½ cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups Gluten Free Flour
  • ½ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon xanthum gum
  • ½ teaspoon nutmeg
  • 1 teaspoon ginger
  • ⅓ cup unsweetened pumpkin puree
  • 2 tablespoons coconut oil, melted
  • Chocolate Ganache:
  • ½ cup canned unsweetened coconut cream
  • 8 ounces chocolate chips
  • 1 teaspoon coconut oil
Instructions
  1. Preheat the oven to 350 degrees.
  2. For the Candied Pepitas: In a medium bowl whisk the aquafaba until it gets frothy. Add the pepitas and toss them to coat with the aquafaba. Sprinkle the sugar over the seeds and toss them to coat. Add the pinch of cayenne, cinnamon and a good little sprinkle of kosher salt. Toss together and place on a sheet pan lined with a silpat or a piece of parchment. Bake at 350 for 10 minutes until golden. Let the sugar cool and then break it up into small pieces.
  3. For the Pumpkin Ginger Donuts: Prepare two 6-donut pans with baking spray or melted coconut oil.
  4. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  5. In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the pumpkin and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
  6. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
  7. Add the batter to a greased doughnut pan, filling each half way.
  8. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  9. To make the ganache: In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the donuts finish baking and cooling to room temperature.
  10. Dip the top of each doughnut in the glaze and then sprinkle them with the candied pumpkin seeds and set aside to let the ganache set up (or enjoy immediately!)