Chocolate Covered Pumpkin Donuts

Earlier this month when I was brainstorming a list of all the fall-inspired autumn recipes I wanted to get up on the blog this year, pumpkin donuts were my number one. Numero uno. I think I wrote them on the list like five times just to make surrrrre I remembered to write them down.

I can’t believe these weren’t one of the first recipes I made the moment it turned October. But alas, I finally got them in before October came and went and we move into Thanksgiving.

Pumpkin never reeeeally goes out of style, and you can eat it all year round in my opinion, buuuut as soon as October hits I feel a mad surge of adrenaline pumping through my veins to make ALL the pumpkin things.

And so, instead of sitting back, kicking up my feet and relaxing for a moment. I marched my booty over to the kitchen to make me a pan of donuts. Pumpkin donuts to be exact. With a melty chocolate topping. Errmagawwssh you gonna loveee.

So enough yammering, let’s make some Chocolate Covered Pumpkin Donuts!!

First, whisk together the pumpkin (make your own pumpkin puree HERE!!), agave nectar, vanilla, coconut oil, and eggs until smooth. Add the almond flour, pumpkin pie spice, baking powder, and sea salt. Whisk again until combined.

Transfer the batter to a plastic baggie or piping baggie. Cut off the end of the plastic baggie. Spray your donut pan with your favorite cooking spray. I use this silicone donut pan and love it! I place the silicone donut pan on a baking sheet so it’s easy to transfer in and out of the oven.

Squeeze the batter out in a circle around the donut cavity until it is almost full. Fill all six donut cavities. Tap the pan on the counter a few times to get the batter to be even.

Bake in the oven for 20 – 25 minutes until the center no longer jiggles when you shake the pan and the donut bounces back a bit when you gently touch it.

Allow the donuts to cool in the pan for about 10 minutes before you remove them from the donut pan and place on a cooling rack.

Place the chocolate chips in a microwave safe bowl. Melt the chocolate chips in the microwave for about 1 1/2 minute, stirring every 30 seconds. Add the coconut oil into the chocolate chip bowl and stir until smooth.

Hold one donut, turn it upside down to dip the top into the bowl. Once the top is coated, place back on the cooling rack until you’re ready to eat!

To harden the chocolate topping, place in the fridge for 5 – 10 minutes to chill.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Chocolate Covered Pumpkin Donuts

You’ll love these FLUFFY Chocolate Covered Pumpkin Donuts!! They’re gluten free, dairy free, and the perfect dessert recipe for fall!

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 3 reviews

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Ingredients

• 1/4 cup pumpkin puree
• 1/4 cup agave nectar (honey or maple syrup works)
• 2 tablespoons refined coconut oil + 1 tablespoon for the chocolate icing
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup blanched almond flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/3 cup dark chocolate chips

Instructions

1. Preheat oven to 350F.
2. Whisk together the pumpkin, agave nectar, vanilla, coconut oil, and eggs until smooth.
3. Add the almond flour, pumpkin pie spice, baking powder, and sea salt.
4. Whisk again until combined.
5. Transfer the batter to a plastic baggie or piping baggie.
6. Cut off one corner of the plastic baggie.
7. Spray your donut pan with your favorite cooking spray – I use a coconut oil spray.
8. Place the silicone donut pan on a baking sheet so it’s easy to transfer in and out of the oven.
9. Squeeze the batter out in a circle around the donut cavity until it is almost full.
10. Fill all six donut cavities.
11. Tap the pan on the counter a few times to get the batter to be even.
12. Bake in the oven for 20 – 25 minutes until the center no longer jiggles when you shake the pan and the donut bounces back a bit when you gently touch it.
13. Allow the donuts to cool in the pan for about 10 minutes before you remove them from the donut pan and place on a cooling rack.
14. Place the chocolate chips in a microwave safe bowl.
15. Melt the chocolate chips in the microwave for about 1 1/2 minute, stirring every 30 seconds.
16. Add the coconut oil into the chocolate chip bowl and stir until smooth.
17. Hold one donut, turn it upside down to dip the top into the bowl.
18. Once the top is coated, place it back on the cooling rack until you’re ready to eat!
19. To harden the chocolate topping, place in the fridge for 5 – 10 minutes to chill.

© The Toasted Pine Nut

Enjoy!! xo