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Chocolate Covered Pumpkin Donuts


Description

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


Scale

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.