Chocolate Covered Pumpkin Donuts

Prep Time 20 min Cook Time 15 min


    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)


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


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