Just because you crave a donut doesn’t mean you need to resort to a greasy, fried one. Sure, those taste good but they are not the healthiest choice. These pumpkin spice ones are fluffy, moist, and super soft.
Baked Pumpkin Spice–Chocolate Chip Doughnuts [Vegan]
- 1 1⁄4 cups of spelt flour
- 2 tablespoons cornstarch
- 2 1⁄2 teaspoons pumpkin pie spice
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon fine salt
- 1⁄2 cup + 1 tablespoon pure maple syrup
- 1⁄2 cup pumpkin puree
- 1⁄4 cup vanilla dairy-free soy yogurt, room temperature
- 6 tablespoons dairy-free semi-sweet chocolate chips
- Preheat the oven to 350°F. Spray a regular-size 6-donut pan with nonstick spray. You can also make these in a regular-size muffin pan, which will yield 8 muffins.
- Add the flour, cornstarch, pumpkin pie spice, baking powder, and salt to a large bowl, and whisk well. To the same bowl, add the syrup, pumpkin, yogurt, and chocolate chips. Stir the ingredients well until a smooth batter is formed. The batter will be on the thick side. Be careful not to overmix. Spoon the batter evenly into the prepared pan. Using the back of a spoon, smooth and flatten out the tops of each donut. If you don’t do this, they will bake up lumpy and ugly. If you’re making muffins, using an ice-cream scoop gives a nice rounded top.
- Bake at 350°F for 15 minutes or until the donuts have risen beautifully, are fluffy, have a golden-brown top, and lightly spring back when touched. Muffins may take closer to 20 minutes. Look for a clean toothpick when it’s inserted in the center. Let the donuts cool in the pan for about 5 minutes, and then carefully flip them over onto a cooling rack.
- Let them cool completely. Enjoy!
- Be sure to use regular spelt flour, not sprouted. To make these gluten-free, you can sub the spelt flour with superfine gluten-free oat flour. Please keep in mind that the oat flour does make these denser, but the flavor is just as good. - If you can’t find vanilla-flavored yogurt, add 1 teaspoon vanilla extract to the recipe. - Store leftovers in a large, sealed container or ziplock bag, so they don’t dry out.