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You'll Want to Make These Chocolate Chip Pumpkin Doughnuts Long After Fall Is Over

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Photo: Nicole Crane

Doughnuts have a reputation for being a deep-fried, indulgent treat, but nabbing a doughnut pan of your own gives you the chance to whip up healthier baked versions of your favorite sweets right at home. (P.S. You can also make doughnuts in the air fryer!)

Enter today's recipe: chocolate chip pumpkin doughnuts with a chocolate maple glaze. Made with oat and almond flours, these doughnuts skip the refined sugar and are sweetened with coconut sugar instead. Plus, the maple cocoa glaze is made with just four ingredients: pure maple syrup, creamy cashew butter, cocoa powder, and a pinch of salt. (Warning: You'll want to put it on everything.)

These doughnuts (which are also dairy- and gluten-free) offer nutrition perks that you don't get with your average doughnuts, including 4g of fiber and 5g of protein per serving, along with 43 percent of the vitamin A recommended daily per doughnut, thanks to the pumpkin purée. (Those are just a few of the awesome health benefits of pumpkin.)

Get baking and whip up a batch for your next brunch or get-together—though, on second thought, no one would blame you if you wanted to keep them all to yourself.

Chocolate Chip Pumpkin Doughnuts with a Chocolate Maple Glaze

Makes: 6 doughnuts

Ingredients

For the doughnuts:

  • 3/4 cup oat flour
  • 1/2 cup almond flour
  • 1/4 cup + 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pure pumpkin purée
  • 1/2 cup almond milk
  • 1 teaspoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate chips

For the glaze:

  • 1/4 cup pure maple syrup
  • 2 tablespoons creamy, drippy cashew butter
  • 1 1/2 tablespoons unsweetened cocoa powder
  • Pinch of salt

Directions

  1. Preheat oven to 350°F. Coat a 6-count doughnut pan with cooking spray.

  2. In a mixing bowl, combine oat and almond flours, coconut sugar, cinnamon, baking powder, and salt.

  3. Add pumpkin, almond milk, melted coconut oil, and vanilla. Stir to combine well.

  4. Fold in chocolate chips and briefly stir again.

  5. Spoon batter evenly into doughnut pan.

  6. Bake for 18 to 22 minutes, until doughnuts are mostly firm to the touch.

  7. While doughnuts are baking, make glaze: Combine maple syrup, cashew butter, cocoa powder, and salt in a small bowl. Use a small whisk or fork to whisk mixture together well.

  8. Once doughnuts are done cooking, transfer pan to a cooling rack. Allow to cool slightly before using a butter knife to gently assist in removing doughnuts from the pan.

  9. Drizzle cocoa caramel glaze on top of doughnuts, and enjoy.

Nutrition facts per doughnut with glaze: 275 calories, 13g fat, 5g saturated fat, 35g carbs, 4g fiber, 27g sugar, 5g protein

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