CHOCOLATE GLAZED PUMPKIN SPICE DONUTS
Paleo / Gluten Free
1/2 cup pumpkin puree
1/2 cup almond milk (or other non dairy milk)
1 1/4 cups almond flour
2 tsp baking powder
1 egg (or sub one flax egg)
2 tsp maple syrup
1 tb pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp nutmeg)
pinch of salt
1 Hu Kitchen Simple Chocolate Bar
1 Hu Kitchen Vanilla Quinoa Crispy Bar
1/4 tsp coconut oil
How is it barely October, and Instagram is already flooded with recipes made with Pumpkin everything? And to think, we have almost three more months of pumpkin recipes ahead before we are all OFFICIALLY sick of it.
I hate to do it to you, but I’m going there. I am sharing yet another pumpkin recipe. But this isn’t just another pumpkin recipe. It’s going to be the one that you keep coming back to, time and time and time again.
These Chocolate Glazed Pumpkin Spice Donuts are absolutely incredible. They are baked in the oven, so you aren’t dealing with any messy fryers - which also means they are healthier, too. They are soft, yet perfectly moist, made with minimal ingredients, and can be made in your blender.
The chocolate glaze is made with Hu Kitchen paleo chocolate. If you haven’t tried Hu chocolate yet, then you are in for a real treat. Sure, it’s a little pricey, but a little goes a long way, and the quality is everything. I melted a Simple Hu Kitchen dark chocolate bar with a little bit of coconut oil, and dipped each donut in the chocolate, and then finished off the donuts by crumbling a Vanilla Quinoa Crispy Hu Kitchen Bar on top. Super simple, super delicious.
One of the things that I recommend you purchase is a silicone donut pan. These come in handy in my house time and time again. They are easy to clean, require no spraying of the inside, and the donuts literally pop out. Here is a link to the ones I have!
If you make these, please be sure to leave a comment below so that others can hear your results, and tag me on Instagram so I can see your creations!
Makes 6 Donuts
Preheat oven to 350.
In a blender, add all the ingredients for the donut base. Pulse until the ingredients are well incorporated. This usually takes me about three, 30-second pulses.
Pour mixture evenly in the donut pan, filling six donut cavities. Note, they will each be about 1/2-3/4 full.
Bake for 13-14 minutes.
Remove from the oven and let cool completely before making the chocolate topping.
To make the chocolate topping, melt the simple chocolate bar and coconut oil in the microwave in 30 second increments until melty. Dip each donut top down into the chocolate to cover the top, and set aside. Repeat until all 6 donuts are covered.
Finally, roughly chop the vanilla crispy quinoa bar and sprinkle on top.
If you want the chocolate to harden up a bit, place the donuts in the refrigerator for 15-30 minutes. Otherwise devour and consider your life changed!