These Baked Hot Chocolate Doughnuts

DESCRIPTION:

Warming up with these Healthier Baked Hot Chocolate Doughnuts (originally published on The Half Baked Harvest blog). Then baked, dipped, dunked, and glazed generously in a rich and creamy coconut hot chocolate glaze.

INGREDIENTS:

1/4 cup melted coconut oil

1/2 cup real maple syrup, or honey

1/2 cup canned coconut milk (or milk of choice)

1/3 cup pumpkin puree (plain Greek yogurt or applesauce also work great)

2 large eggs, at room temperature

1 tablespoon vanilla extract

1 cup + 2 tablespoons whole wheat pastry flour (or all-purpose flour)

3/4 cup all-purpose flour

2 teaspoons baking powder

INSTRUCTIONS:

Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with butter or melted coconut oil.

In a large mixing bowl, whisk together the coconut oil, maple syrup, milk, pumpkin, eggs, vanilla, and almond extract (if using) until combined

Spoon the batter into a zip top bag and snip the corner off. Pipe the batter into each donut cup, filling 1/2-2/3 the way full. Bake 12-15 minutes,

then run a knife around the edges to release, invert the doughnuts onto a cooling rack. Repeat with the remaining batter.

To make the hot chocolate glaze. Combine chocolate chips and coconut milk in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted.

Dip or drizzle the doughnuts in the glaze. Top with chocolate.

NUTRITION:

Serving: 1serving

Calories: 125kcal

Carbohydrates: 19g

Protein: 3g

Fat: 5g

Fiber: 1g