Easy Baked Pumpkin Chocolate Chip Donuts
The best vegan baked donuts that are super fluffy and packed with chocolate chip and pumpkin flavors.
Ingredients
Pumpkin Chocolate Chip Donuts
- 1/2 cup oat flour
- 1/2 cup whole wheat pastry flour
- 2 tbsp coconut sugar
- 2 tbsp chocolate chips
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup + 1 tbsp nut milk (I used unsweetened vanilla almond milk)
- 1/4 cup canned pumpkin
- 2 tbsp pure maple syrup
- 2 tbsp creamy almond butter (I used Kirkland's)
Chocolate Donut Glaze
- 2 tbsp dark chocolate chips
- 1 tsp melted coconut oil (measure after melting)
Instructions
- Preheat the oven to 350° F.
- Combine the oat flour, pastry flour, coconut sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice in a large mixing bowl.
- Make a well in the center of the bowl and add the nut milk, canned pumpkin, pure maple syrup, and almond butter.
- Mix the wet ingredients well to combine.
- Slowly mix the wet ingredients into the dry until a smooth batter forms.
- Gently fold in the 2 tbsp of chocolate chips.
- Evenly distribute the batter between six cavities of a silicone donut pan.
- Pop the donuts in the oven to bake for about 30 minutes, or until a toothpick inserted comes out clean.
- Let the donuts cool completely before removing them from the donut pan.
- Microwave the 2 tbsp of chocolate chips with the melted coconut oil for about 40 seconds, or until a drizzly consistency is achieved.
- Dip the top of each donut in the melted chocolate glaze.
- Dig in and enjoy! (You could also refrigerate the donuts to allow the chocolate glaze to harden before eating them).
Notes
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