Description
Baked Pumpkin Donuts are a healthy treat for fall with pure pumpkin, warming spices, chopped pecans and dark chocolate. They require just 10 minutes prep time and come together in one bowl. They’re also gluten-free and dairy-free and can easily be made refined sugar-free.
Ingredients
- Non-stick cooking spray
- 1/2 cup chopped raw pecans
- 1 cup pure pumpkin (pumpkin purée)
- 1/2 cup unsweetened nut milk
- 1/4 cup cashew or almond butter, room temperature
- 1/4 cup maple syrup
- 1 large egg
- 1 1/4 cup gluten-free oat flour
- 1 tablespoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons dairy-free dark chocolate chips
- 1/2 tablespoon virgin, cold-pressed coconut oil
Instructions
- Pre-heat oven to 350F and spray a 12-cavity mini donut pan with non-stick cooking spray. Sprinkle the chopped pecans into each cavity. (Once the donuts are turned out onto the cooling rack the pecans will be baked into the top).
- In a large bowl, whisk together the pumpkin, nut milk, nut butter, maple syrup and egg. Add in the oat flour (sift if lumpy), pumpkin spice, cinnamon, baking soda and salt. Whisk together until the dry ingredients are incorporated.
- Spoon the batter into the donut cavities, spreading evenly but carefully to ensure the pecans are not disturbed on the bottom. You can do this by adding little bits of batter at a time into the cavities and smoothing it out with a spoon. Or you can use a piping bag. Just add the batter to the bag and pipe into the donut cavities. The cavities should each be filled to the top.
- Bake for 15-17 minutes, or until a tooth pick inserted into a donut comes out clean.
- Remove the donuts from the oven and let cool for five minutes before turning out onto a wire rack to cool completely.
- In a small microwave safe bowl, add the chocolate chips and the coconut oil and heat for two 30-second intervals, stirring in between. Stir the chocolate until smooth and drizzle over the donuts.
- Transfer donuts to an airtight container and refrigerate until chocolate is set. Store in the fridge or at room temperature and enjoy within 2-3 days.
Notes
- To keep the donuts gluten-free, ensure your oat flour and spices are certified gluten-free.
- If you don’t have oat flour, you can make your own by adding rolled oats to your blender or food processor, and pulsing to create a fine texture.
- Make sure you’re using pure pumpkin (or pumpkin purée) and not pumpkin pie filling.
- You can use cashew or almond butter in this recipe, or even peanut butter. Just make sure it’s natural nut butter (just nuts and no added ingredients). You’ll also want it to be at or near room temperature so it whisks into the other wet ingredients easily.
- These donuts are made in a mini donut pan. You can use a full size donut pan to get six large donuts but you will need to bake the donuts for a few minutes longer.
- The dark chocolate topping is optional, but these donuts are not overly sweet, so I highly recommend it. But if you want to go completely refined sugar-free, forego the chocolate.
- If you prefer your donuts on the sweeter side, you can replace the unsweetened nut milk with sweetened or chocolate nut milk.
