Chocolate Covered Pumpkin Donuts

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To quote my husband, “I could eat this entire plate right now.”  Yeah, these are that good!  They are guilt free because they are not loaded with a lot of fat and processed sugars. :)

donuts 2

Before we embarked on this unprocessed lifestyle, we used to get donuts from Starbucks every Saturday morning.  I think my daughter and husband have missed them the most.  So this was my way of trying to offer them a healthier option.  These are baked and made with whole grains and no processed sugars.

I think this picture says it all, doesn’t it?  She could not shovel them in her mouth fast enough.

Guilt Free Chocolate Covered Pumpkin Donuts!

Chocolate Covered Pumpkin Donuts

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Chocolate Covered Pumpkin Donuts


    For the donut
  • 1 3/4 cup spelt flour (To make them gluten free, just sub GF all purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1/3 cup applesauce
  • 1/4 cup maple syrup
  • 1 egg (I used a flax egg replacer)
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin
  • 1/4 cup almond milk
  • For the chocolate coating:
  • 2 cups chocolate chips
  • 3-4 T milk (I used unsweetened almond milk)


  • Preheat oven to 350. 
  • Grease a mini muffin tray
  • In one bowl mix the flour, baking powder, salt, and spices. 
  • In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth. 
  • Add dry to wet and mix just until combined. 
  • Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean. 
  • After the mini muffins have cooled start the chocolate coating.
  • Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
  • Roll the donuts into the chocolate sauce until it is covered. 
  • Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min. 
  • Store them in the fridge on a plate or baking sheet.

Remove and enjoy! :)

83 thoughts on “Chocolate Covered Pumpkin Donuts

  1. Pingback: Friday Faves #4
  2. Is the milk ONLY used for the chocolate coating? Because you have 1/4 c milk in the section for the donut ingredients AND 3-4 T milk in the section for the chocolate coating ingredients. 4T is 1/4 C but not sure if I add the 1/4 C milk to the wet ingredients in addition to milk in the chocolate coating. In the middle of making these right now and I had to stop and ask, I tend to screw up my baking.

    1. Yes there is milk in both. 1/4 cup milk in the donuts and then 3-4 Tablespoons milk in the chocolate coating. I hope that helps clear things up.

  3. What is Flax egg replacement?!?! My daughter has a severe egg allergy and i usually replace with applesauce and I don’t know if applesauce would work here… And i have never heard of flax egg replacement, is it still considered an egg product?

  4. I didn’t have spelt flour so so I ended up using what I had which was gf pancake mix. Lol just wanted share that they still turned out fantastic! My daughter is devouring them as i type and we haven’t even rolled in chocolate yet. Thanks for the yummy recipe!

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