Chocolate Glazed Pumpkin Donuts
This easy bake donut with hints of pumpkin, vanilla, almond on a cold winter day goes well with a warm cup of hot chocolate!
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Ingredients
- 1/4 cup melted coconut oil extra virgin, unrefined
- 1/2 cup real maple syrup (or honey)
- 1/2 cup canned coconut milk (or milk of your choice)
- 1/3 cup pumpkin pie filling (or plain greek yogurt or applesauce also work great)
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1 cup Pamela's all purpose flour
- 2 tbsp Pamela's all purpose flour
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1/3 cup coconut milk
- 1 tsp vanilla extract
- 1 tbsp cocao powder
Instructions
- Preheat the oven to 350 degrees.
- Grease a 12 cup donut pan or a 12 cup muffin pan with butter or melted coconut oil. I used coconut oil spray.
- In a large mixing bowl, whisk together the coconu oil, maple syrup, milk, pumpkin, eggs, vanilla, and almond extract until combined.
- Add the flour, baking powder, salt, and mix well until combined.
- Spoon the batter into a zip top bag and snip the corner off. Pipe the batter into each donut cup fittin 1/2 - 2/3 the way full.
- Bake 12 - 15 minutes until tops are set.
- Remove, place on cooling rack, and let cool for 5 minutes.
- Melt chocolate, coconut milk, vanilla, in microwave, add cocoa powder, and let cool for 5 minutes.
- Let cool for 5 minutes and dip donutes in chocolate mixture.
Notes
I have doubled up on vanilla extract and almond extract.
I melted double the chocolate and dipped the donuts twice. I dipped the donuts once, let the chocolate harden and then drizzled the chocolate and covered with white sprinkles.
Have chocolate left over...dip some strawberries!!!