These Pumpkin Chocolate Chip Donuts are a secretly healthy dessert! They are gluten-free, vegan, and made with natural sweeteners.
Today is the first day of Pumpkin Week.
Yes, you read that right. An entire week full of nothing but pumpkin. There will be sweet, there will be savory, there will be seven days and seven recipes featuring Fall’s finest. Could there be anything better?
After this week, you will be well prepared to cook up a pumpkin storm, snuggle on your couch in a cozy flannel and eat your pumpkin-loving heart out. I will be right there with you.
One of my favorite neighborhoods, where I live in Washington, has a harvest festival every year. One of the local farms is famous for their pumpkin donuts. People will wait in line for hours on hours to get a dozen of these fried delicacies.
These Pumpkin Chocolate Chip Donuts are a twist on the local favorite. I infused them with even more pumpkin flavor (a whole can was used in the making of this recipe) and added in some chocolate chips. Does that even require an explanation?
If you are afraid of frying at home, join the club. I am too. These Pumpkin Chocolate Chip Donuts are baked and not fried for a healthier and less dangerous treat.
They are also made with whole grain oat flour which has a neutral flavor, but extra nutrition. They are sweetened with natural sweeteners like maple syrup and dates for a caramel-like good-for-you taste.
The chocolate drizzle on top is highly important. It might be pretty, but its primary function is to ensure there is chocolate in each and every bite. No piece of Pumpkin Chocolate Chip Donuts left behind.
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 2 tablespoons almond butter
- 1/3 cup coconut milk, (from a can)
- 1/2 cup packed pitted dates
- 1 1/2 cup oat flour, (gluten-free if needed)
- 1/4 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoons pumpkin pie spice
- 2 cups chocolate chips (separated)
- Preheat the oven to 350 degrees. Spray a 6 hole donut pan with nonstick cooking spray and set aside.
- In a large bowl, add all the dry ingredients except the chocolate chips into a bowl and whisk to combine. Add the wet ingredients into a blender and blend until smooth. Pour the blended mixture into the dry ingredients and stir to combine. Add in one cup of the chocolate chips and stir again.
- Spoon the batter into the donut pan, about half the batter will fill up the pan. Bake for 12-14 minutes or until the donuts spring back when poked. Let the donuts cool in the pan for 5 minutes and then invert onto a cooling rack. Repeat this process until all of the batter is baked.
- In a double boiler, melt the remaining cup of chocolate. Once melted, drizzle the chocolate over the donuts. Let the donuts cool until the chocolate is set. Serve.