Growing up I loved me some donuts! A few times a week I would treat myself to them and one time I think I even ate a half dozen in 1 sitting! #Truth! I kid you not when I say I have a sweet tooth – although it’s not as intense as it once was. I honestly don’t care for ‘those’ types of donuts anymore but I thought why not try to make my own version so I can enjoy this childhood fav once again!
This time of year I stock up on cans of pumpkin so there is always leftover in the fridge. Then I start to think of recipes! Pancakes, bread, bars, energy bites…..so many ideas and then…DONUTS!!! I finally bought myself a donut pan (this one here) and right away knew how to use up that leftover pumpkin!
Sticking with My Fit Life principles of not using refined flour or sugar I went with gluten-free flour (love Bob’s Red Mill or Trader Joes) and sweetened it with honey (pure maple syrup if vegan). The chocolate came in as an afterthought so I added in 1 tbsp of cocoa powder (and of course the chocolate drizzle at the end for added chocolateness!)
These were super easy to make, as you know I like recipes to be simple and easy! I try to bake with ingredients that I already have on hand too so when inspiration strikes I can go for it! Now that I have an actual donut pan you have been warned that more donut recipes will appear! Especially as my kids enjoy donuts too! By the way, these were a hit with them! Score! They do like them warmed up a bit before eating and I agree!
Be sure to share with me when you make these! I love to see your creations! Tag me on Instagram or comment below and give suggestions! Always looking for feedback on what you like or don’t like so I can create better recipes to share!
Chocolate Pumpkin Spice Donuts
Ingredients
- 1.5 cups gluten-free flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp pumpkin spice
- 3 tbsp coconut oil liquid
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup honey
Instructions
- Preheat oven to 350F
- Mix wet ingredients (coconut oil, eggs, pumpkin & honewell to combine.
- Add in the remaining dry ingredients and mix well.
- Spoon batter into greased donut pan, filling 3/4 way.
- Bake for 15 minutes
- Let cool completely (option to drizzle melted chocolate on top)
- Store in the fridge for 3 days or freeze individually.
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