Baked Pumpkin Spice Chocolate Chip Donuts
 
Prep time
Cook time
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Just because you crave a donut, doesn't mean you need to resort to a greasy, fried one. Sure, those taste good but they are not the healthiest choice. These pumpkin spice ones are fluffy, moist, and super soft.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 6 donuts
Ingredients
  • 1¼ Cups (160g) spelt flour
  • 2 Tablespoons (16g) cornstarch
  • 2½ Teaspoons (7g) Pumpkin Pie Spice
  • 1½ Teaspoons (9g) baking powder
  • ½ Teaspoon(3g) fine salt
  • ½ cup + 1 Tablespoon (180g) pure maple syrup
  • ½ cup (120g) pumpkin puree
  • ¼ cup (60g) vanilla dairy-free yogurt, room temperature
  • 6 Tablespoons (90g) dairy-free semisweet chocolate chips
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
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.
Recipe by Thyme & Love at https://thymeandlove.com/baked-pumpkin-spice-chocolate-chip-donuts/