Baked Chocolate Pumpkin Donuts with Carrot Maple Glaze
A classic treat made healthier!
Donuts are one thing that my kids hardly ever pass on. So when I picked up my new donut pan, I couldn’t wait to for the opportunity to make these tasty treats just a little more healthy. Life in our home has been super-hectic lately. My son, Jeremy, was official diagnosed with High Functioning Autistic Spectrum Disorder. I have been working more at the hospital, transporting kids to and from preschools and therapy appointments, and trying to maintain a household. I am tired!
This recipe is simple and quick. It comes together in 20 minutes or less. AND these delicious beauties can be stored in an airtight container in the fridge for up to 2 days. Having a healthy, go-to breakfast handy is essential for my busy mornings! My picky-eater son, always says YES to donuts. And these donuts are made healthier, so I feel better about my kids eating them.
First, these donuts are baked, not fried in a large vat of oil. I use organic ingredients; whole wheat flour in place of all purpose flour, honey instead of refined sugar, coconut oil, and plain Greek yogurt. I used plain Greek yogurt instead of vanilla yogurt to control the added sugars. AND of course I added pumpkin puree! Pumpkins are loaded with beta-carotene, Vitamin A, potassium, and are high in fiber. Pretty amazing, huh?
Donuts are not complete without a thick coating of yummy glaze! AND Sprinkles! I found these amazing Sprinkelz confetti organic toppings at my local health food store. The donut glaze is a simple confectioners sugar recipe, but to add some fun color and flavor, I used freshly juiced carrots and maple syrup as the liquid in the recipe. No artificial dyes here! The carrot juice makes this beautiful orange colored icing, perfect for fall goodies.
I think my taste-testers agree, these donuts are delicious!
Yummy, healthier treats – in moderation!
While I go to great lengths to make these donuts “better for you” with whole grains, natural sugars, and organic ingredients, they are still a TREAT. I try to limit my kids, and MYSELF, to one yummy donut a day. My family enjoys these baked chocolate pumpkin donuts with carrot maple glaze, and I hope that your family does too.
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp aluminum-free baking powder
- 6 Tbsp honey
- 1 Tbsp melted coconut oil or butter
- 4 Tbsp nonfat Greek yogurt
- 2 Tbsp milk or almond milk
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup pumpkin puree
- 1 cup confectioners sugar
- 2 to 3 Tbsp carrot juice
- 1 tsp maple syrup
- Preheat the oven to 350F degrees. Generously grease your donut pan.
- In a large bowl, sift together the flour, cocoa powder, and baking powder.
- In a medium bowl, whisk together the melted oil, yogurt, milk, honey, egg, vanilla, and pumpkin puree.
- Combine wet ingredients into the dry ingredients. Mix until well incorporated.
- The batter will be thick and sticky. Spoon batter into a pastry bag, or a large Ziploc baggie.
- Cut the corner out and pipe the batter into your donut pan. Fill each cavity to 2/3 full.
- Bake for 10 to 12 minutes until donuts are golden brown.
- Allow to cool for 2 minutes, then remove them from the pan and cool them on a cooling rack until completely cooled.
- Dip the donuts into the glaze 1 to 3 times, depending on how thick you want your glaze.
- Top with sprinkles if you like.
- Add sugar to a small bowl.
- Add maple syrup and 2 Tbsp of carrot juice.
- If your glaze is too thick, you can thin it with one more Tbsp of carrot juice.
- Whisk well and let sit for a few minutes to let the air bubble rise.
- These donuts are best served immediately but the can be stored in an air tight container, in the fridge, for up to 2 days.