I donut want to stop baking pumpkin treats! I recently made this recipe for pumpkin donuts, and it turned out very tasty, so of course I covered them in chocolate to make them even more special! But they certainly taste great with the chocolate coating as well - you can omit the chocolate and chocolate chips for simple pumpkin donuts. These would be a great treat to bring to a Halloween party for a festive, yet healthier, option! I brought these to a friend’s birthday party, and they were a huge hit!
Makes 6 medium sized donuts and a few mini donuts
½ cup pumpkin puree
½ cup milk
¼ cup maple syrup or honey
Splash of vanilla
1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp pumpkin spice
Dash of salt
About ¼ cup dark chocolate chips
To cover in chocolate:
About ⅓ cup dark chocolate chips
1 tbsp coconut oil
1. Preheat oven to 350 F. Lightly spray a donut pan with oil.
2. Whisk wet and mix dry ingredients together in separate bowls.
3. Add together and mix well in a large bowl.
4. Mix in chocolate chips.
5. Spoon batter into the donut pan - it should be flat with the top of the pan or a little lower, since the donuts will rise when baked.
6. Bake for 10-12 minutes, or until a toothpick comes out clean.
7. Remove donuts from the oven and let cool.
8. While the donuts are cooling, melt more chocolate chips in a shallow bowl with the coconut oil - I microwaved it for a minute, then stirred, then continued for a few more intervals of about 15 seconds, stirring in between, until the chocolate is smooth and completely melted.
9. Set out a sheet of parchment or wax paper.
10. Once the donuts are cooled, use a spatula to slide them out of the pan. Dip them in chocolate, then place on the paper. I used a fork to move them to minimize the mess.
11. Set in the refrigerator until the chocolate has cooled and is solid.