If you’re looking for a fun and easy breakfast for the littles come fall, these Baked Chocolate Pumpkin Donuts are a yummy option. Plus: They’re easy to make and packed with protein and classic pumpkin flavor!

baked pumpkin donuts with frosting

Pumpkin Donuts

I love introducing my kids to my favorite foods, and all things pumpkin flavor rank right up there. These healthy Pumpkin Donuts are so easy to make and they have subtle pumpkin flavor, which is perfect for the kids who might not have had much pumpkin spice yet in their young lives.

TIP: These donuts have both pumpkin spice and cocoa powder for a super yummy flavor combo. Top with an optional simple Greek Yogurt Pumpkin Frosting!

Ingredients You Need

To make these baked donuts, you’ll need these basic ingredients:

ingredients in baked pumpkin donuts on countertop.
  • Peanut, almond, or sunflower seed butter: You can choose any one of these to be the base of the donuts.
  • Eggs: Since there’s no flour in this recipe, the eggs help hold everything together.
  • Pumpkin puree: You can used canned or homemade pumpkin puree.
  • Honey or maple syrup for a little sweetness.
  • Vanilla extract
  • Cocoa powder: I use Hershey’s Special Dark, SACO, or Trader Joe’s brand.
  • Pumpkin pie spice: This adds classic pumpkin flavor. You can just use cinnamon if you prefer.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of the post for the full information.

how to make baked pumpkin donuts step by step
  1. Add all ingredients to a blender.
  2. Blend until smooth.
  3. Add to a greased donut pan.
  4. Bake!

TIP: You can use a food processor instead of a blender if you prefer/need.

Pumpkin Greek Yogurt Frosting

If you want to top these with a fun drizzle, you’ll just need to stir together plain Greek yogurt, a little pumpkin puree, and a bit of powdered sugar. I place the mixture into a zip-top plastic bag and drizzle onto the donuts right before serving when I’m making them for an occasion. They’re great plain, too!

pumpkin donuts on wire rack

What’s the best donut pan?

My go-to baked donut pan is this nonstick donut pan from Wilton. You’ll still want to be sure to grease it well to be sure the donuts don’t stick to the pan.

My donuts stick to my pan. What should I do?

The key is to use a nonstick donut pan and to grease it completely with nonstick spray. I also let the baked donuts sit in the pan for about 2 minutes, run a paring knife carefully around the edges, then invert onto a wire rack to cool.

baked pumpkin donuts on wire rack

Halloween Baked Donuts

To turn these into a super fun treat for Halloween, simply add eyes! I like to make eyes using little balls of cream cheese and mini chocolate chips, though you can of course stick on candy eyes if you prefer.

How to Store

These store really nicely in an airtight container in the fridge for 3-5 days. If you plan to frost them, you can frost them up to 24 hours ahead and store them in the fridge.

Best Tips for Success

  • Store in an airtight container in the fridge for up to 5 days.
  • If you want to make the frosting ahead, store it in the bag until ready to use, then cut off the end and drizzle to serve the donuts.
  • To bake as muffins, use a mini muffin pan and bake as directed.
  • To make nut-free, use sunflower seed butter such as Sunbutter.
  • Use pumpkin puree, not pumpkin pie filling.
  • To make eyes, create small cream cheese balls, flatten, and place onto donut. Top each with a mini chocolate chip.

Related Recipes

I’d love to hear your feedback on this recipe, so please comment below to share!

baked pumpkin donuts with frosting

Pumpkin Chocolate Baked Donuts

Share a batch of flourless chocolate baked donuts for breakfast, snack time, or dessert. They're easy enough that the kids can help make the batter!
5 from 12 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Dessert
Calories 127kcal
Servings 11


  • ½ cup nut butter (such as almond, peanut, or sunflower seed butter)
  • ½ cup pumpkin puree
  • 3 large eggs
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ cup cocoa powder
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • Cream cheese and mini chocolate chips (optional)


  • Preheat the oven to 350 degrees F and grease a standard-size donut pan well.
  • Place all ingredients into a blender. Blend until very smooth, scraping down the sides of the blender if needed.
  • Fill donut cups about ¾ full. Depending on the size of your pan, you may need to make two batches.
  • Bake 14-16 minutes or until a cake tester inserted into the center comes out clean. (You can also use a mini muffin pan and bake for the same time.)
  • Let cool for a few minutes and use a paring knife to carefully coerce the donuts out of the pan. Let cool fully on a wire rack.
  • Top fully cooled donuts with optional Pumpkin Yogurt Frosting.


  • Store in an airtight container in the fridge for up to 5 days.
  • Pumpkin Yogurt Frosting: Stir together ¼ cup plain Greek yogurt, 1 tablespoon pumpkin puree, and 1 tablespoon powdered sugar. Place into a small zip-top bag, seal, and cut off one corner. Drizzle over donuts right before serving.
  • The frosting is best used right before serving, though you can frost up to 24 hours ahead of serving if you store in the fridge.
  • If you want to make the frosting ahead, store it in the bag until ready to use, then cut off the end and drizzle to serve the donuts.
  • To bake as muffins, use a mini muffin pan and bake as directed.
  • Nut-free: Use sunflower seed butter. 
  • Use unsweetened pumpkin puree, not pumpkin pie filling.
  • To make eyes, create small cream cheese balls, flatten, and place onto donut. Top each with a mini chocolate chip.


Serving: 1donut, Calories: 127kcal, Carbohydrates: 11g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 58mg, Potassium: 170mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1799IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2018.

Related Posts

Related Products

Share it with the world


Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?


  1. Can the batter be baked in muffin tins or other shaped pan? I don’t have a donut pan, and am not really interested in adding another to my kitchen. TIA

  2. 5 stars
    I am shocked there is no flour in here, they taste just like a good, chocolate muffin! I added mini chocolate chips into the batter and it was extra chocolatey and delicious.

  3. 5 stars
    I loved these. Always trying to find junk food replacements for my kids. They enjoyed them and I love that’s they’re flourless. The dough was think so I think I only got about 10 1/2. Wonder if there’s anything to thin it out slightly to get to 12.

  4. 5 stars
    I made 12 mini donuts at 1030am today. It’s now 2pm and I have 2 left! Both toddlers, husband and babysitter loved them.
    I was out of regular sunbutter so used chocolate sunbutter instead (my low sugar alternative to Nutella). Because I had some chocolate from the sunbutter, I used half the amount of coco powder and added 1/8th cup oat flour instead to make up for the rest .
    Had to bake for 13minutes.
    Now working on a 2nd batch!
    Thanks Amy! We love your recipes! And I love incorporating veggies into treats xoxo

  5. 5 stars
    These were great! Our almost 5-year-old daughter has gotten so picky that the only vegetables getting into her come in the form of two muffin recipes (carrot-zucchini and spinach-banana/“monster muffins), I wanted to try a new recipe in a slightly different format (mini doughnut). They were not very sweet so I added both chocolate chips and some sugar (forgot to try subbing for maple syrup) and felt the recipe still had way less sugar than anything store bought and most muffins I’d make myself. Thank you for this recipe! We didn’t miss the flour either and they were so light and fluffy!

  6. We so love all your recipes in our house – particularly your muffins!! Question for you, do these have a strong peanut butter taste? Or can you taste the peanut butter at all? My daughter likes peanut butter in some settings, but won’t eat muffins (or smoothies) that taste like it. But I sure do love the protein it adds!

  7. We don’t have pumpkin puree in a can where I live. Is there an alternative (other than doing it myself..!)

  8. Hi Amy! I love your recipes. They’ve always been such a big hit with my toddler. Recently I tried the apple bread and found out that my toddler is sensitive to flaxseed. His tummy is not yet ready for it. What is a good substitute for flaxseed?

    1. You can use additional oats (especially if they are ground up or instant) or chia seeds are both good alternatives. I hope that helps!

    1. 5 stars
      I left out the eggs, added a whole banana and a pinch of baking soda. Cooked in my electric donut pan, 2 minutes on each side. Worked well!