If you were sitting across the table from me right now, you would be able to smell my hot cup of coffee with just a hint of that salted caramel creamer i picked up yesterday. You would probably hear my Bear (our 125lb dog/baby) rustling around somewhere in the house trying to find a comfortable spot to get another hour or so sleep. You also wouldn’t be able to ignore the strong and welcoming smell wafting from the grates above my oven. That smell my friends….is pumpkin. Yes, i know that it is almost August, and those crisp fall morning haven’t even begun to crept into our lives; but i can’t help it. I am obsessed with all things pumpkin. So here is my go to choice for healthy pumpkin donuts. DISCLAIMER: These donuts are so delicious and healthy, you may find yourself consuming two or three at a time. 😉
What is a pumpkin dessert without pumpkin?? Of course to make it even fresher and healthy, you could go grow some pumpkins and make your own puree. For my purposes i use canned puree. Because I couldn’t get anything to grow to save my life.
I used melted coconut oil as a “butter” substitute. You can also opt for almond butter.
To cut some of those pesky grams of sugar, fat, and calories, I used light almond milk.
The spices of life. Nothing better than some vanilla and cinnamon.
Of course there needed to be chocolate. Cause. Duh. I used milk chocolate here (shame on me) but its best to go for some dark chocolate morsels.
This should be what the batter looks like before hitting the oven.
Here they are, fresh and warm from the oven. Enjoy with some coffee or tea at anytime of the day.
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 3 tablespoons of melted coconut oil OR 4 tablespoons almond butter*
- 1/4 cup unsweetened vanilla almond milk
- 2 and 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon/ a dash of nutmeg (if desired for extra fall-ness 😉
- 1/2 cup dark chocolate chips
Preheat the oven to 350°F and then grease or line a donut tin.
Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the chocolate chips into the batter. Spoon the batter into the donut tin, filling each about all of the way full. Bake in the oven for 20 minutes, until light golden.