These delicious Chocolate Chip Pumpkin Donuts were created by Brandi with The Vegan 8. Filled with pumpkin spice and chocolate chips, they are chocolatey, fluffy, and absolutely amazing!
Preheat the oven to 350°F (177°C). Use a non-stick silicone donut mold pan to prevent sticking. Most of these pans hold 6 donuts which is perfect. Brandi uses a regular muffin pan and a little cooking spray to keep them from sticking.
You can also make these in a muffin pan which will yield 8 muffins.
Add the flour, cornstarch, pumpkin pie spice, baking powder, and salt to a large mixing bowl and whisk together well.
To the same bowl, add the syrup, pumpkin puree, 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 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 really lumpy and ugly. If you’re making muffins, using a trigger 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 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.
Once cooled, store any extras in a large, sealed container or ziplock bag so they don’t dry out.
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Notes
Solutions & Tips
Flour- Be sure to use regular spelt flour, not sprouted.
Gluten-Free- To make these gluten-free, sub the spelt flour with superfine gluten-free oat flour (160g). Please keep in mind that oat flour does make these denser but the flavor is just as good. Baking time is basically the same.
Yogurt- Brandi uses soy yogurt for this recipe, but if you can't find it or choose not to use it, simply add 1 teaspoon of vanilla extract to the recipe. If you would like to make your own, try this Instant Pot Yogurt.
Muffins- This recipe makes 8 muffins if you want to make them instead of donuts.
Storage- Leftovers should be stored in an airtight container or storage bag to prevent them from drying out.
About the Chef:Hi, I'm Brandi, creator of The Vegan 8 blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper, or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking!Recipe and photos from The Vegan 8 Cookbook, and it’s called Baked Pumpkin Spice-Chocolate Chip Donuts. Published with permission.