These Baked Pumpkin Spice Chocolate Chip Donuts are fluffy, light, and perfect for fall!
Ever since I purchased a donut pan a few years ago, I love baking up healthier donuts. Sometimes you just want a donut, but you aren’t looking to eat a greasy fried donut. A healthier alternative is to bake donuts in the oven.
Baked donuts still come out great, and are much better for you!
I am so excited to be sharing this recipe for Baked Pumpkin Spice Chocolate Chip Donuts from The Vegan 8 by Brandi Doming—creator of the very popular blog The Vegan 8.
All of the recipes are dairy-free and most are oil-free, gluten-free, and nut-free. Each of the 100 recipes uses just 8 or fewer ingredients, excluding salt, pepper, and water. Plus each recipe is accompanied with a beautiful photo.
I am looking forward to trying so many of the recipes in the book. From the Hungarian Red Lentil Soup to the Cheesy Mexican Tortilla Bake, there are so many delicious recipes!
Now, let’s talk about these Baked Pumpkin Spice Chocolate Chip Donuts.
These donuts are perfect for fall. The donuts are made with spelt flour instead of all purpose flour. It had been awhile since I had baked anything with spelt flour. I forgot how much I like using it.
I also love the fact that the donuts are oil-free! I know quite a few of you follow an oil-free diet, and these are a great option for you. The pumpkin and vegan vanilla yogurt helps to keep these donuts flight and fluffy.
The chocolate chips really take the donuts to the next level. Chocolate chips are always a good idea.
- 1 1/4 Cups (160g) spelt flour
- 2 Tablespoons (16g) cornstarch
- 2 1/2 Teaspoons (7g) Pumpkin Pie Spice
- 1 1/2 Teaspoons (9g) baking powder
- 1/2 Teaspoon(3g) fine salt
- 1/2 cup + 1 Tablespoon (180g) pure maple syrup
- 1/2 cup (120g) pumpkin puree
- 1/4 cup (60g) vanilla dairy-free yogurt, room temperature
- 6 Tablespoons (90g) dairy-free semisweet chocolate chips
- Preheat the oven to 350 F (177C). Spray a regular-size 6-donut pan with nonstick spray. You can also make these in a regular-size muffin pan, which will yield 8 muffins.
- Add the flour, cornstarch, pumpkin pie spice, baking powder, and salt to a large bowl, and whisk well. To the same bowl, add the syrup, pumpkin, yogurt, and chocolate chips. Stir the ingredients well until a smooth batter is formed. The batter will be on the thick side. Be careful not to overmix. Spoon the batter evenly into the prepared pan. Using the back of a spoon, smooth and flatten out the tops of each donut. If you don't do this, they will bake up really lumpy and ugly. If you're making muffins, I find using an ice-cream scoop gives a nice rounded top.
- Bake at 350F for 15 minutes or until the donuts have risen beautifully, are fluffy, have a golden-brown top, and lightly spring back when touched. Muffins may take closer to 20 minutes. Look for a clean toothpick when it's inserted in the center. Let the donuts cool in the pan for about 5 minutes and then carefully flip them over onto a cooling rack. Let them cool completely. Once cooled, store any extras in a large, sealed container or ziplock bag so they don't dry out.
Be sure to use regular spelt flour, not sprouted. To make these gluten free, you can sub the spelt flour with superfine gluten-free oat flour (160g). Please keep in mind that the oat flour does make these more dense, but the flavor is just as good. Baking times are basically the same. Check for a clean toothpick. For the yogurt, I use soy but any will work. If you can't find vanilla-flavored yogurt, add 1 teaspoon of vanilla extract to the recipe.
Reprinted with permission by Oxmoor Press and Brandi Doming/The Vegan 8 © 2018.