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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]

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Calories

279

Serves

6

Cooking Time

15

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Let them cool completely. Enjoy!

Notes

- 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.

Nutritional Information

Per Serving: Calories: 279 | Carbs: 55 g | Fat: 6 g | Protein: 5 g | Sodium: 169 mg | Sugar: 27 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

The Vegan 8 Cookbook by Brandi Doming

See My Recipes

Brandi Doming became vegan, overhauling the way she and her family ate after a health diagnosis for her husband. The effects were life-changing. Her recipes rely on refreshingly short ingredient lists ideal for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners. All of the recipes in her cookbook, The Vegan 8, are dairy-free, and most are oil-free, gluten-free, and nut-free, and ideally tailored to meet the needs of an array of health conditions.

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