Description

Here’s a quick & easy dessert that’s a perfect use of leftover canned pumpkin – Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze. I’m loving baked doughnuts because I can make them so quickly and they’re just so darned good. One batch never lasts long in our house. We gobble them right up and you can, too, with this recipe.
*Vegetarian, Vegan options*

Ingredients

Scale

Baked Chocolate Pumpkin Doughnuts

1/2 cup Unbleached All-Purpose Flour
1/4 cup cocoa powder
1/4 cup (preferably raw, brown sugar would probably be delicious)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup canned pumpkin
1/4 cup milk of choice
1 large egg (or sub flaxseed egg)
1/4 teaspoon vanilla extract
1/4 teaspoon white vinegar

Chocolate Glaze

1/2 tablespoon butter (or sub Earth Balance)
1/2 tablespoon milk
2 tablespoons semi-sweet chocolate chips (use vegan option if preferred)
1/4 teaspoon vanilla extract
1/4 cup powdered sugar, sifted Note: Do NOT skip sifting or it will be more difficult to get a smooth glaze

Instructions

Baked Chocolate Pumpkin Doughnuts

Pre-heat oven to 375 degrees F. Spray 6-count doughnut pan with non-stick spray.
In a medium-large bowl, add flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.
Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).
Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.
Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean). (Mine were perfect at 8 minutes, but oven temperatures can vary, so check at 7 minutes)
Make the chocolate glaze (recipe follows).
When doughnuts are safe to touch, but while they’re still warm, dip the smooth side (bottom) into the chocolate glaze.
Serve and enjoy!

Chocolate Glaze

Place butter and milk in a medium microwave safe bowl. Heat until butter is almost melted, about 20-30 seconds. Add chocolate chips, let sit for a minute and then whisk until the chocolate chips are melted and the mixture is combined. Whisk in vanilla extract. Whisk in powdered sugar until evenly combined.

Notes

Note: You can use cinnamon sugar instead of the chocolate glaze if you want to save some time or prefer the different flavor/topping. Stir 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon with a fork and dip warm doughnuts into the sugar mixture.

Be sure to check out my Healthier Baked Pumpkin Doughnuts and Healthier Baked Apple Cider Doughnuts.