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Mummy Pumpkin Quinoa Donuts

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: Makes 14 mini Mummies 1x


Made with only the freshest ingredients, these pumpkin quinoa donuts are a healthier choice for your kids this Halloween.


  • 3/4 c. Ancient Harvest quinoa flour
  • 1/2 c. arrowroot powder
  • 2 Tbsp. cocoa powder, unsweetened
  • 1/2 c. coconut sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3/4 c. nondairy milk
  • 1/2 c. pumpkin puree
  • 2 Tbsp. vegetable oil
  • 2 tsp. apple cider vinegar
  • 1/2 c. dark chocolate, melted
  • 2 Tbsp. nondairy white chocolate, melted
  • 28 homemade googly eyes


  1. Preheat your oven to 350 degrees. Lightly grease a mini donut pan.
  2. Whisk together the dry ingredients (up to the nutmeg) in a medium bowl. Add the nondairy milk, pumpkin, oil, and vinegar and stir until just combined.
  3. Pipe into the mini donut pan and bake for 8-10 minutes. Allow to cool outside of the pan on a wire rack.
  4. Dip the tops of the donuts into the melted dark chocolate.. Allow to set on a piece of parchment paper. Add the googly eyes.
  5. Drizzle the melted nondairy white chocolate onto the top of the donuts to create the look of gauze.


  • Calories: 117
  • Sugar: 4g
  • Sodium: 66mg
  • Fat: 4.5g
  • Carbohydrates: 7.3g
  • Fiber: 1.1g
  • Protein: 3.2g