Healthy Pumpkin Oat Chocolate Donuts! Made gluten free with no oil, these bakery style baked donuts are easy to make, great for kids, a sweet breakfast or to snack on! Gluten Free + Low Calorie
Happy Monday and hello caffeine! This weekend was a whirlwind going to Mexico. We left Friday and came home late last night. It was a long drive there and back, but the beach time was so worth it!
Not to mention time with my best friend who I rarely see, her hubby and of course, my man. Needless to say the bags under my eyes today are totally worth it!
I even got a sub for my early morning spin class today so I could sleep in. That, and just in case we got stuck at the border for some reason. It’s happened before. A story for another day!
In my head, I just wanted to be on vacation an extra day and I’m rolling with that because I’m 40 and old and can say and do whatever I want. Okay, maybe not really! Is 40 old? I kind of feel like it’s not.
However, you do get to an age when sleep is more important than anything else. I could’ve pushed myself to get up at 4am to workout this morning, however, I know myself (and my Hashimoto’s disease) well enough to know I’ll pay for it in a day or two.
This month’s extra crazy too with appointments and trainings so I’m savoring in vacation mode and having a fiesta in my head as long as I can!
So in honor of 40, let’s cheers to healthy Pumpkin Chocolate Oat Donuts! Delicious, thick, oven-baked donuts made with lighter ingredients but with every bit of chocolatey goodness you would expect out of a donut recipe.
These are almost too good to be true. In fact, if I ever do have that dream cafe of mine these are sure to be on the menu.
Pumpkin Oat Chocolate Donuts
Preheat oven to 350 F. Prepare a donut pan by spraying lightly with nonstick cooking spray.
Using a standing mixer or hand mixer, beat together the eggs, peanut butter, coconut sugar, pumpkin puree and milk.
- In a separate bowl, combine the oat flour, oats, cinnamon, baking soda and sea salt. Then add the flour mixture to the wet mixture. Process to combine the two.
- Transfer the batter into the muffin cavities by stopping it in with a spoon, filling the cavities to the top. This will yield large, thick donuts.
- Bake at 350 F for 12-15 minutes or until the donuts are cooked.
- Remove from the oven and cool in the donut pan 5 minutes before flipping over a wire baking rack to pop the donuts out and cool.
- Drizzle melted dark chocolate over the top as desired.
- Serve immediately. Keep donuts in the refrigerator up to 1 week or freeze up to 1 month.
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What I Used For The Recipe