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
  1. Preheat oven to 325 F. Mist the donut pan with olive oil spray and set aside.
  2. In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
  3. In a medium bowl, whisk together the pumpkin, brown sugar, and eggs. Add the almond milk, olive oil, and vanilla; whisk well.
  4. 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.
  5. 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.
  6. 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.
Notes
Adapted from Eat Good 4 Life
Nutrition Information
Serving size: 1 donut (3 inch diameter) Calories: 154 Fat: 6.3 Carbohydrates: 22.6 Sugar: 6.6 Sodium: 167 Fiber: 2.2 Protein: 2.3 Cholesterol: 25
Recipe by Prevention RD at https://preventionrd.com/whole-wheat-baked-pumpkin-donuts-with-chocolate-frosting/