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!
- 1¾ cup spelt flour (To make them gluten free, just sub GF all purpose flour)
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp ginger
- ⅓ cup applesauce
- ¼ cup maple syrup
- 1 egg (I used a flax egg replacer)
- 1 tsp vanilla extract
- ¾ cup pumpkin
- ¼ cup almond milk
- 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.