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Warming up with these Healthier Baked Hot Chocolate Doughnuts. Made with coconut oil, sweet maple, whole wheat flour, and one top-secret ingredient that no one would guess. Then baked, dipped, dunked, and glazed generously in a rich and creamy coconut hot chocolate glaze. There’s really nothing not to love about these cute (and just perfectly sweet) doughnuts. The true secret? Plenty of vanilla extract and a splash of almond extract to highlight the flavors within the chocolate. These easy baked doughnuts are best enjoyed with a sweet mug of hot chocolate… the perfect way to warm up this winter!

overhead photo of Baked Hot Chocolate Doughnuts

Look, just because it is “healthy January”, doesn’t mean we can’t have our sweets too. Especially in today’s world, we need a little chocolate to help bring in the cheer. Cheesy, but it’s actually so true. As I mentioned in Sunday’s Favorite’s post, one of the silver linings of this past year was watching so many of you grow a love of baking. It was so fun to see!

And let’s be real, with many of us at home these days…and taking one zoom call after another, a hot chocolate doughnut is exactly the afternoon snack we need.

I mean, right? Yes, yes. Of course!

All that said, I know some of us are still looking to eat a little cleaner, this month. So I baked these doughnuts and made them just a touch healthier, but still so delicious. Trust me, these took some serious testing, but they were worth it. These are every bit as delicious as they sound. The one key? Lots of chocolate, which we all know is full of so many good for you antioxidants!

prep photo of dipping doughnuts in glaze

The inspiration.

To be honest, I’ve had this idea since way back in November. I also thought about making these in December, but I had an idea that I might be able to adjust the recipe to make them a touch healthier. So I stored the concept away for a few weeks…and then totally forgot about them.

That is until little Miss Asher (who’s more like an adult these days), texted me looking for an easy hot chocolate recipe to make. Her text came in at the perfect time…just as I was brainstorming healthier sweets to share with you guys.

So I did as I do with most chocolate recipes, I ran the idea by my mom. She was sold the second the word hot chocolate came out of my mouth. And then the rest was up to me. I spent an entire day testing and retesting these doughnuts., but I finally got them just right!

prep photo of dipping doughnuts in glaze

Here are the details – these are easy.

Start with the doughnuts. Since I wanted these to be made on the healthier sides, I had three goals. No added processed sugar, less white flour, and one sneaky ingredient that gives everyone an extra boost of vegetables.

The batter is simple. Mix coconut oil with maple or honey to sweeten, then add in some eggs. And then…the secret ingredient…a little pumpkin puree, which I promise is not detectable in any way. The pumpkin only adds moisture to these doughnuts, and of course, some added health benefits as well.

And the next key…vanilla with a splash of almond extract. If you don’t have almond extract, that’s OK, but it does add something special to these doughnuts. It helps to highlight the rich chocolate flavors in the glaze.

Baked Hot Chocolate Doughnuts on cooling rack

For the flours, I like to use mostly whole wheat flour with just a touch of all-purpose. You could also use a gluten-free flour blend, if needed. The whole wheat flour is not only healthier, it actually helps to create a really nice texture and crumb that’s similar to a real-deal fried doughnut.

Once the batter is ready to go, just bake it up in a doughnut pan. Or if you don’t have a doughnut pan, make doughnut holes using either a regular muffin pan or a mini muffin pan. Either option works just the same, but be sure to really grease the pan before adding the batter. This is a stickier batter, so greasing the pans is essential.

overhead close up photo of Baked Hot Chocolate Doughnuts

Now that hot chocolate glaze….

Oh, this glaze. It MAKES these doughnuts and is nothing like your average doughnut glaze.

For starters, it’s made with real chocolate as opposed to just cocoa powder for an intense chocolate flavor. And to keep the glaze rich and creamy, a splash of coconut milk, vanilla, and just a touch of espresso. The espresso is optional, but I always add a shot to my hot chocolate recipe. It’s delicious.

overhead photo of Baked Hot Chocolate Doughnuts

Once the doughnuts have baked, I like to let them cool completely, then dip them in the warm glaze. So make the glaze just after you pull the doughnuts out of the oven. Then enjoy a few doughnuts with the glaze still warm…and ideally with a side of creamy hot chocolate. Trust me, tis’ very very good.

And what’s even better is that these are pretty healthy too. So you see? They’ll make a cold January Tuesday warm, cozy, and delicious.

Oh! And I do have to tell you that mom and Asher greatly enjoyed these. Asher did hers up with the largest mug of hot chocolate topped with mounds of whipped cream. She’s a smart little girl.

Baked Hot Chocolate Doughnut broken in half

Looking for other healthy desserts? Here are my favorites: 

Chocolate Chunk Coconut Banana Bread

Healthier Dark Chocolate Chunk Oatmeal Cookie Bars

Homemade Vegan Twix Bars

Lastly, if you make these Healthier Baked Hot Chocolate Doughnuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Baked Hot Chocolate Doughnuts

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 dougnuts/doughnut muffins
Calories Per Serving: 184 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Hot Chocolate Glaze


  • 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with butter or melted coconut oil.
    2. In a large mixing bowl, whisk together the coconut oil, maple syrup, milk, pumpkin, eggs, vanilla, and almond extract (if using) until combined. Add the whole wheat flour, flour, baking powder, and salt, mixing until just combined.
    3. 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, until the tops are set. Remove and let cool 5 minutes, then run a knife around the edges to release, invert the doughnuts onto a cooling rack. Repeat with the remaining batter. If using a muffin pan, fill 2/3 the way full and bake 12-15 minutes.
    4. To make the hot chocolate glaze. Combine chocolate chips and coconut milk in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 5 minutes.
    5. Dip or drizzle the doughnuts in the glaze. Top with chocolate shavings, if desired. Highly recommend eating a few warm…with a rather large mug of hot cocoa 🙂


Storing: store in an airtight container for up to 5 days at room temperature. 
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour
Doughnut Pans: this is the doughnut pan I recommend. 
Muffin Pans: this is the exact 12-cup muffin pan that I have.
Mini Muffin Pans: this is the exact 12-cup muffin pan that I have.
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  1. These tasted like healthy pancakes. I did not have vanilla extract but I don’t think that altered them too much. They were not really sweet at all with just the maple syrup…. Did I miss something or make a mistake?!

    1. Hi Karrin,
      Thanks for trying the recipe! Nope, sounds about right! I try to use less processed sugar when I can and sweetening with maple syrup or honey. Neither are going to give you the sweetness of sugar:) Please let me know if you have any other questions! xx

  2. 5 stars
    These turned out sooo good! I used flax eggs, added banana and subbed a couple tablespoons of honey for the cane sugar. The glaze is delicious and the doughnuts are moist and flavorful! If I knew how to post a picture I would!

    1. Hey Stephanie,
      Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT

    2. The mistake I realize now was using regular whole wheat flour, not pastry flour— it was definitely more pancake like than it was supposed to be! Still good, but in a different way.

  3. 5 stars
    Hi! I’ve made these several times with Greek yogurt and a whole wheat / all-purpose mix and they are delicious! Today, I’m attempting a vegan version and wondered if anyone has successfully used flax eggs for the 2 large eggs? Thank you!

  4. Gah! These were so yummy! It was my first time making doughnuts and they turned out perfectly! I love all of the recommendations for adequate substitutes. It was super helpful! Can we have more doughnut recipes in 2022, please? 🙂

    1. Hey Nikki,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Lol yes! Have the best weekend! xT

    1. Hi Jennifer,
      You could use butter or another neutral oil for the coconut oil. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. 5 stars
    This recipe is great! I modified the glaze a bit, by adding honey, maple syrup and coconut milk. It turned out great, just remember to use coconut heavy cream and not coconut milk for the base of the glaze. You can melt the chocolate in a warm oven (that’s what I did). I also added spices such as cinnamon and nutmeg to the batter and it gave it a great flavor. Would definitely recommend. It took around 13 1/2 minutes to bake – the ones that I just did for 12 minutes were not cooked enough. Also, it was very sticky – i used a nonstick donut pan (the one featured) and added melted coconut oil and the first batch still stuck to the pan. After, I added a lot more oil to the next ones and they came out fine :). The last thing is that it makes more than 12 (I had enough batter for 15). This is a great recipe though!

    1. Hi Jacob,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Thanks for sharing what worked well for you. Merry Christmas!?? xT

  6. 5 stars
    I made some changes and they still turned out perfect! I didn’t have canned coconut milk so I used just unsweetened almond milk and just used whole wheat flour (not pastry)

    For the glaze I just used 1/6 cup whole milk, a tbsp of dark chocolate, 1/2 tsp cacao powder, and 1/2 tsp vanilla. It was more than enough for the half batch.

    Also I prepared the dough the night before and just stored it in the fridge in a zip lock bag. That way in the morning I just took it out and set it in a bowl of warm water to let it come to room temp while the oven was preheating (necessary since coconut oil harden in the fridge) and it made breakfast super easy! Thanks for an awesome recipe! My kids loved them and so did I!!

    1. Hey Joy,
      I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! Thanks for sharing what worked well for you. xTieghan

  7. Hey Tieghan !

    I just made these delicious doughnuts,thanks for the recipe as always ! But my pan is a little bit smaller size so I have 12 of them 🙂 please tell me it is possible to store them 🙂

    1. Hey there,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! I store in an airtight container on the counter. Have a great week:) xTieghan

  8. 5 stars
    These are amazing. My two year old enjoyed mixing them up and devouring them warm! Can’t recommend Half Baked Harvest recipes enough, so many have become our family go-tos!

  9. Wow! Very delish recipe! I did kind of miss that crunch you get with a fried donut but this is a healthy alternative. I made way too much chocolate glaze… wondering if you have any ideas on what to do with the leftover? Maybe even make hot chocolate with it since it’s coconut cream & melted chocolate already! Going to post a pic on Instagram, too.

    1. Hey Amanda,
      I am so glad you have enjoyed the recipe, thanks so much for making it! You could totally use for ice cream. Have a great week! xTieghan

    1. Hey there,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  10. 5 stars
    I make a few of your recipes and they’re usually all great, but this one was AMAZING! I made the muffin variety on a snowy day and everyone in my house absolutely devoured them, they were absolutely perfect for a cold winter day! I did not have whole wheat flour so I subbed in bread flour for the texture and it worked great for me. Definitely plan to make these again with the wheat flour though,