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!
Wow…these look amazing! Will definitely give them a try tonight. Thanks for sharing
Your welcome! If you try the recipe, please report the results. I hope you enjoy it as much as my family did!
Looks delishI My hubby and son will definitely love this.
. Btw, you said 3/4 pumpkin, is it raw or cooked one already?
More power to your blog!
I used canned, pureed organic pumpkin. I plan to try with a real pumpkin soon.
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I made these tonight and wow they are fabulous. I had to make myself stop eating them. I honestly was a little skeptical but the taste is amazing!
Awesome! So glad to hear that.
These sound absolutely delicious! How many donuts does the recipe make?
Mine made close to 3 dozen. I used the mini muffin tins and kind of formed them into balls. I actually originally made this recipe back in October and pulled some out of the freezer to re-make today so I could re-shoot the photo. Even after a few months in the freezer they were still delicious!
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Hi. These look great and I would love to bake them. I am wondering if there is a particular brand of chocolate tat you recommend? I was a bit surprised to see chocolate on a whole foods page…
I actually used carob chips. They are less sweet than chocolate chips, but feel free to use chocolate chips as well. Enjoy Life makes some pretty decent chocolate chips that are grain sweetened.
This recipe looks delicious! If I use gluten free flour do you think it will make a big difference?
I have never tried with gluten free flour. You can try. It may work okay since the pumpkin will help bind everything together.
Thanks, they turned out great with gluten free flour. Since my son has so many food allergies it was great to make these…it was his first time ever eating a donut and let me say him and the entire family couldn’t get enough
.
That’s wonderful! Thank yo for telling me so I can let others know it works. Did you have to add anything extra?
No I didn’t need to change anything else in the recipe asides from the flour
!
I’m new to all of this and I’m trying to go GF. I’m really confused with the different GF flours. I bought a GF All Purpose Flour, Almond Meal, and Coconut Flour. Which should I use in this recipe? How do you know what to change it out with and is it a 1:1 switch or some other ratio? Thank you!
I would use gluten free all purpose and it’s a 1:1 ratio. Please report the results.
Normally, in GF baking, you need to add a binder, but I think in this recipe the pumpkin should help with the binding.