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This Pumpkin Donut Recipe is made healthier with oats! A baked pumpkin donut recipe that’s easy to make and a healthier sweet treat!
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 Donut Recipe
Ingredients
- 2 egg whites
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk, or milk of choice
- 2 tablespoons peanut butter
- 1/2 cup coconut sugar, or sugar of choice
- 1 1/2 cups Gluten Free Oat Flour, or regular oat flour
- 1/2 cup Gluten Free Rolled Oats, or regular rolled oats
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips, or diary free chocolate chips plus more for drizzling on top
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would it be possible to substitutes the eggs for applesauce or flax eggs to make it vegan
I haven’t tried it. Unfortunately, I can’t try every variation but if you do try let me know what you discover. This helps others!
can i use whole eggs instead of eggwhites? What do you with the left over yolks? I see a good amount of your recipes only using egg whites?
Egg whites are used in many of my recipes to keep calories lower and the nutrition better balanced with fat. Eggs are healthy, but they are still a fat and calorie dense. In my experience working with nutrition clients, most people are still overeating fat on a daily basis because they’re not being mindful of the portions they’re consuming. You can use whole eggs, but that does increase the fat and calorie content. I recommend buying a carton of egg whites or storing the yolks to make homemade mayo or to toss in morning eggs.
I don’t have a donut pan. Could I use muffin or mini muffin tin? Really want to try these!
I haven’t tried, but I’m pretty sure you could make these as muffins.
I need to hear all about Mexico ASAP!
Ok, I hear you guys!
Delicious donuts I don’t even have to feel bad about? What a time to be alive. These look downright incredible!
Thanks Karly!
Peanut butter and chocolate and pumpkin?! Sounds like a dream come true!
It sure is!
These look delicious. Glad you had a great weekend!
Thanks Emily! It was a good weekend. 🙂
This looks drool-worthy!
Thanks Nicole!
These look so delicious! I need one ASAP.
Thank you!
I need these, but I also need pics from the weekend!
LOL I’m working on it!
I agree with suz! Need pics. Can’t wait to see!
I really don’t have that many, but I’ll see what I can do.