These Whole Wheat Pumpkin Donuts are finished with a chocolate glaze for a delicious breakfast treat. Baked and made with “clean” ingredients, only 10 grams of fat and 20 grams of carbs including the chocolate glaze!! Dairy-free friendly.
THESE DONUTS. They’re kinda great. And kinda not that bad for you at all (which I generally strive for when making baked goods, but you guys should have figured that out by now). 😉 After my visit to the PNW, I promised my LTF’s I would make something in their honor. Naturally, donuts had to happen. I mean the Daily Dozen Doughnuts at Pike’s Place were just insanely good. (The cinnamon sugar was my fav.)
Obviously I didn’t fry these, although I should totally try that next time… I do have a mini fryer, hmmm. The husband would probably love that. Not that he didn’t like these. Actually, he didn’t even believe that I made them. Which if you knew how he was, that’s a good thing. You see, sometimes he thinks I make food with “weird” ingredients, or “hippie food”, or “well they’re good but they taste healthy”. I take his comments with a grain of salt sometimes (love ya, babe). 😉
Whole Wheat Pumpkin Donuts
ANYWAYS. So I am pretty sure within a day or so of getting back home, I took to Amazon and got myself a donut pan. I went with the standard Wilton 6-cavity donut pan. I actually thought in my head “What would Sally do….?” #WWSD (Totally making that a thing.) And when I saw in one of her donut recipes she used the Wilton, I decided to follow suit, naturally. 😉
How to Make Baked Pumpkin Donuts
These donuts couldn’t come together any easier. No mixer required, we use our good old-fashioned muscles here. I seriously don’t understand why it took me so long to get a donut pan. I’ve been eyeing it for over a year. Yeah it is another “special” pan, that I may or may not have room for in my cupboard. But whatevs. It is less than $10 and totally worth it. Because who doesn’t love DONUTS?!?! And I love the fact that these are baked. Hi, healthy donuts.
Okay, fine. So I covered them with chocolate. But guess what? They’re still actually not that bad. These babies come in at 175 calories, with 10 grams of fat, 20 grams of carbs, and only 11 grams of sugar.
So go ahead and do yourself a favor and just buy a donut pan. I’m thinking pumpkin donuts are needed Thanksgiving morning, yes?Print
Whole Wheat Pumpkin Donuts [with chocolate glaze]
These Whole Wheat Pumpkin Donuts are finished with a chocolate glaze for a delicious breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 9 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
For the donuts
- 3/4 cup + 2 TBS whole wheat white flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 tsp pumpkin spice
- 3/4 cup pumpkin puree
- 1/3 cup coconut sugar (or dry sweetener of choice)
- 1 large egg, room temperature*
- 1 egg white (or 3 TBS liquid egg whites)
- 1/4 cup coconut oil, melted
For the chocolate glaze
- 1/4–1/3 cup dark chocolate chips, dairy-free if necessary
- 1 TBS raw honey* (regular works too)
- 2 tsp extra virgin coconut oil
- Preheat oven to 350 and grease donut pan.
- In a large bowl, combine flour, salt, baking soda, and pumpkin spice. Set aside.
- In a medium bowl, mix together pumpkin and coconut sugar until sugar is dissolved. Add in large egg, 1 egg white, and melted coconut oil. Mix until thoroughly combined, and egg yolk has evenly dispersed.
- Add wet ingredients to large bowl dry of ingredients. Using a large rubber spatula, combine ingredients together, making sure not to over mix dough. Batter should be fairly thick.
- Pour donut batter into prepared, greased pan, 3/4 way full. (See picture in post.) If you don’t have 2 donut pans, you can fill the extra batter in 2 muffin tin cavities, or wait for first batch and you should have enough to fill 3 more donut cavities. Bake donuts for 14-18 minutes, until inserted toothpick comes out clean. (Mine took 18.)
- Let donuts cool in pan for 2 minutes, before transferring to wire rack to cool completely.
- While the donuts are cooling, make chocolate glaze by melting together chocolate chips, honey and coconut oil in microwave safe bowl until completely melted. Use 15 second increments to ensure you don’t burn the chocolate.
- Once cooled, dunk donuts into bowl of melted chocolate (see picture in post) and transfer back to wire rack to set. (You may have leftover chocolate.) Donuts are best served fresh, but will keep in airtight container fresh for two days.
*The reason for a room temperature egg is because you don’t want your melted coconut oil to harden while mixing together your ingredients. To get egg to room temperature, I place in a small bowl of lukewarm water for about 5-10 minutes. *This glaze is not like a typical frosting, it is more like a chocolate coating that will harden slightly upon setting. You can use corn syrup instead of honey, but I was trying to use a healthier alternative. *Donuts are best served fresh, after glaze has set, about 10 minutes. *Donuts can also be made in a muffin pan, check with toothpick at 15 minutes, then in increments of 2 minutes if toothpick doesn’t come out clean. *Glazed donuts can be stored in freezer up to 2-3 weeks, wrapped tightly in plastic wrap and stored in freezer-safe ziplock or container. Thaw at room temperature or in microwave.
- Serving Size: 1 donut
- Calories: 167
- Sugar: 12
- Sodium: 186
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 3
- Cholesterol: 21mg
Keywords: pumpkin donuts
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