It’s officially that time of year – pumpkin spice season! And what better way to indulge in the autumnal flavor than with some delicious baked pumpkin doughnuts with chocolate glaze. These doughnuts are easy to make and oh-so-tasty, perfect for a weekend brunch or as a midday treat.
To start, preheat your oven to 350°F and grease a doughnut pan. In a mixing bowl, combine 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. In another bowl, whisk together 1/2 cup of pumpkin puree, 1/3 cup of brown sugar, 1/4 cup of almond milk, 1/4 cup of melted coconut oil, and 1 egg. Pour the wet mixture into the dry mixture and mix until well combined.
Using a spoon or piping bag, fill each doughnut mold about 2/3 full. Bake for 12-15 minutes or until a toothpick comes out clean. Let the doughnuts cool in the pan for 5 minutes before transferring them to a cooling rack.
Now it’s time for the chocolate glaze. In a small saucepan, melt 1/4 cup of chocolate chips and 1 tablespoon of coconut oil over low heat. Stir until smooth and drizzle over the cooled doughnuts.
These baked pumpkin doughnuts are the perfect treat for any fall occasion. They are moist, fluffy, and packed with pumpkin spice flavor. But if you’re not in the mood for chocolate, you can always swap out the glaze for some cinnamon sugar or a simple vanilla icing.
Looking for a vegan version of these pumpkin doughnuts? Just replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use non-dairy milk in place of the almond milk.
So why not embrace the flavors of the season and whip up a batch of these yummy baked pumpkin doughnuts. Your taste buds will thank you!
