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 flourless, nut-free, packed with protein, and so easy to make!
I love introducing my kids to my favorite foods and all things pumpkin flavored 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.
Ingredients in Pumpkin Donuts
To make these baked donuts, you’ll need these basic ingredients:
- Peanut, almond, or Sunbutter
- Pumpkin puree
- Vanilla extract
- Cocoa powder
- Pumpkin pie spice
TIP: There’s no flour in these healthy donuts, which means they are naturally gluten-free and higher in protein than you might expect!
How to Make Chocolate Pumpkin Donuts Step-by-Step
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.
- Add all ingredients to a blender. (photo 1)
- Blend until smooth. (photo 2)
- Add to a greased donut pan. (photo 3)
- Bake! (photo 4)
Best Baked 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 that 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, and then invert onto a wire rack to cool.
Can I make these ahead?
Sure! 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.
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 tad 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!
I don’t have a donut pan. Can I still make these?
Sure! You can bake them as directed for the same baking time in a mini muffin pan.
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.
Tips for Making the Best Chocolate Pumpkin Baked Donuts
- Store in an airtight container in the fridge for up to 5 days.
- To make the optional 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 if needed.)
- If you want to make the frosting ahead, store it in the bag, 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 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.
I’d love to hear your feedback on this recipe, so please comment below to share!Print
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!
- 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 cleanly. (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, 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 Sunbutter.
To make eyes, create small cream cheese balls, flatten, and place onto donut. Top each with a mini chocolate chip.
Keywords: pumpkin donuts, chocolate baked donuts