Pumpkin Oat Chocolate Donuts
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
Servings: 10 donuts
Calories: 284kcal
Ingredients
- 2 egg whites
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk
- 2 tablespoons peanut butter
- 1/2 cup coconut sugar
- 1 1/2 cups Gluten Free Oat Flour
- 1/2 cup Gluten Free Rolled Oats
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/4 cup dairy-free chocolate chips + more for optional glazing
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
Serving: 1donut | Calories: 284kcal | Carbohydrates: 31.3g | Protein: 3.5g | Fat: 12.2g | Sodium: 26mg | Fiber: 1.6g | Sugar: 9.5g