Chocolate Covered Pumpkin Donuts

Updated at: Mon, 09 Dec 2024 07:49:51 GMT

Step 1

Preheat oven to 350F.

Step 2

Whisk together the pumpkin, agave nectar, vanilla, coconut oil, and eggs until smooth.

Step 3

Add the almond flour, pumpkin pie spice, baking powder, and sea salt.

Step 4

Whisk again until combined.

Step 5

Transfer the batter to a plastic baggie or piping baggie.

Step 6

Cut off one corner of the plastic baggie.

Step 7

Spray your donut pan with your favorite cooking spray – I use a coconut oil spray.

Step 8

Place the silicone donut pan on a baking sheet so it’s easy to transfer in and out of the oven.

Step 9

Squeeze the batter out in a circle around the donut cavity until it is almost full.

Step 10

Fill all six donut cavities.

Step 11

Tap the pan on the counter a few times to get the batter to be even.

Step 12

Bake in the oven for 20 – 25 minutes until the center no longer jiggles when you shake the pan and the donut bounces back a bit when you gently touch it.

Step 13

Allow the donuts to cool in the pan for about 10 minutes before you remove them from the donut pan and place on a cooling rack.

Step 14

Place the chocolate chips in a microwave safe bowl.

Step 15

Melt the chocolate chips in the microwave for about 1 1/2 minute, stirring every 30 seconds.

Step 16

Add the coconut oil into the chocolate chip bowl and stir until smooth.

Step 17

Hold one donut, turn it upside down to dip the top into the bowl.

Step 18

Once the top is coated, place it back on the cooling rack until you’re ready to eat!

Step 19

To harden the chocolate topping, place in the fridge for 5 – 10 minutes to chill.

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