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.
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!
For the donuts:
1 3/4 cup white whole wheat 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 milk (I used unsweetened almond milk)
For the chocolate coating:
2 cups chocolate chips
3-4 T milk (I used unsweetened almond milk)
Preheat oven to 350. Spray 3 mini muffin trays. In one bowl mix the flour, baking powder, salt, and spices. In another bowl mix pumpkin, maple syrup, applesauce, egg, 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!