• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Breakfast Whole Wheat Pumpkin Donuts [with chocolate glaze]
DF Dairy Free VG Vegetarian

Whole Wheat Pumpkin Donuts [with chocolate glaze]

Jump to Recipe Rate Recipe
Posted:11/15/15
Updated:7/16/20

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.

Baked Whole Wheat Pumpkin Donuts with chocolate glaze on cooling rack

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

Whole Wheat Pumpkin Donuts with chocolate glaze on cooling rack
Whole Wheat Pumpkin Donuts made with Farmer's Market Organic Pumpkin
Whole Wheat Pumpkin Donuts in donut mold

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. 😉

Whole Wheat Pumpkin Donuts baked in pan

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.

whole wheat pumpkin donut close up
Whole Wheat Pumpkin Donuts dipping in chocolate glaze

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?

Whole Wheat Pumpkin Donuts with chocolate glaze close up
Print

Whole Wheat Pumpkin Donuts [with chocolate glaze]

Whole Wheat Pumpkin Donuts
Print Recipe
Pin Recipe

These Whole Wheat Pumpkin Donuts are finished with a chocolate glaze for a delicious breakfast treat.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 9 1x
  • Category: Breakfast
  • Method: bake
  • Cuisine: American

Ingredients

Scale

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

Instructions

  1. Preheat oven to 350 and grease donut pan.
  2. In a large bowl, combine flour, salt, baking soda, and pumpkin spice. Set aside.
  3. 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.
  4. 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.
  5. 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.)
  6. Let donuts cool in pan for 2 minutes, before transferring to wire rack to cool completely.
  7. 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.
  8. 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.

Notes

*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.

Nutrition

  • 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

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

Whole Wheat Coconut Scones
Previous Post
Whole Wheat Coconut Scones [dairy-free]
Gingerbread Granola
Next Post
Gingerbread Granola [vegan, gluten-free]

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tina says

    11/22/2015 at 4:13 pm

    I love how shiny the glaze is, fantastic!

    Reply
    • Ashley says

      11/23/2015 at 7:58 pm

      Thank you Tina! 🙂

      Reply
Older Comments

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!