Whole Wheat Pumpkin Donuts [with chocolate glaze]

Whole Wheat Pumpkin Donuts

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



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

  • 1/41/3 cup dark chocolate chips, dairy-free if necessary
  • 1 TBS raw honey* (regular works too)
  • 2 tsp extra virgin coconut oil


  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.


*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.