Dessert/ Snacks

Pumpkin Peanut Butter Donuts

Not quite spooky but definitely Halloween appropriate! Pumpkin peanut butter donuts with a chocolate peanut butter donut.

These donuts are so incredibly simple to make, always a key selling point when it comes to baking, are light, fluffy, soft and slightly sticky. The peanut butter chocolate icing just makes them pop and works beautifully with the pumpkin and overall peanut butter flavour.

I of course used my favourite Meridian Foods peanut butter in the mix. Crunchy or smooth will work in the donut batter, the icing definitely requires smooth for, well a smooth icing!

I was all out of the new rich roast but I bet it would make them even more awesome!

All you need is a donut pan which is well worth investing in. I have the 6 donut Wilton pan which you can pick up on Amazon. FYI none of the links are affiliate links! There is something so dinky about baking your own donuts. In the UK dinky is a good thing, apparently in the US it means small and insignificant! I definitely mean it more in the cutesy sense. If you don’t like peanut butter you can sub almond or cashew butter. The latter will have less of flavour impact but may actually mean the pumpkin and cinnamon shine through a little more strongly. I’d definitely go with the 1/2 tsp of cinnamon if you’re a fan, whichever nut butter you choose.

These donuts stay pretty fresh for two to three days, but the small batch is unlikely to stick around that long!

Pumpkin Peanut Butter Donuts

Print Recipe
By Serves: 6 Prep Time: 5 minutes Cooking Time: 10 minutes


  • For the Donuts
  • 90g pumpkin puree
  • 50g crunchy or smooth Meridian Foods peanut butter
  • 100ml unsweetened oat milk
  • 1/2 tsp apple cider vinegar
  • 60g raw cane sugar
  • 1 tbsp maple syrup
  • 70g buckwheat flour
  • 1/4 - 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • For the Icing
  • 30g smooth Meridian Foods peanut butter
  • 80g dark chocolate roughly chopped
  • 28g coconut oil



Preheat oven to 160C (300F).


Grease a non-stick donut pan with spray oil.


Place pumpkin puree, peanut butter, oat milk, apple cider vinegar and sugar into a blender or NutriBullet (or place into a large pyrex jug). Blend until smooth (use a hand blender if using jug).


Add in the buckwheat flour, baking powder, cinnamon, and vanilla extract and blend once more until smooth.


Carefully pour or spoon the mixture into the donut tray. Do not overfill as the donuts will rise. Leave about 1 cm above the mixture in the tray.


Bake for 10 minutes.


Remove and allow to cool for 5 minutes.


Carefully remove from the tray. Use a toothpick to release the donuts from the edges before popping out. Cool on a wire rack.


While the donuts cool melt chocolate in the microwave, 30 seconds at a time until fully melted, stirring after each 30 seconds.


Stir in coconut oil and once combined add peanut butter.


Place into a shallow small bowl; at least the same diameter as the donuts!


Place the donuts one at a time bottom side down (the smooth part which was facing down in the donut tray) into the icing.


Lift carefully, tap of excess and place onto a baking paper lined tray icing side up.


Sprinkle with toppings if desired...peanuts, coconut or whatever your heart desires!


Allow to set or eat straight away.


Best consumed within 48 hours. Store in a seal tight container at room temperature.

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