Description
These Pumpkin Chocolate Chip Donuts are a secretly healthy dessert! They are gluten-free, vegan, and made with natural sweeteners.
Ingredients
Scale
Wet ingredients:
- 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
Dry ingredients:
- 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)
Instructions
- 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.