Whole Wheat Baked Pumpkin Donuts with Chocolate Frosting
Prep time:
Cook time:
Total time:
Serves: 15
Ingredients
Donuts:
1¾ cup whole wheat pastry flour or white wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
⅓ cup pumpkin puree
½ cup brown sugar
2 eggs
¾ cup unsweetened vanilla almond milk
2 Tbsp olive oil
1 tsp pure vanilla extract
Frosting:
4 oz semi-sweet chocolate chips
1½ Tbsp olive oil
Instructions
Preheat oven to 325 F. Mist the donut pan with olive oil spray and set aside.
In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
In a medium bowl, whisk together the pumpkin, brown sugar, and eggs. Add the almond milk, olive oil, and vanilla; whisk well.
Add the wet ingredients into the dry and mix until moistened throughout using a rubber spatula. Do not over-mix. Fill each donut well ⅔rds full and using the back of a spoon or your finger, gently smooth the donut batter into the well.
Bake donuts for 15-17 minutes. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.
Meanwhile, microwave the chocolate and oil in small bowl on medium-high heat for 1-2 minutes, stirring every 20 seconds. Dunk the top side of each donut into the chocolate, allowing excess to drop off. Chocolate will set in about 10 minutes.