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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!

@halfbakedharvest

baked hot chocolate doughnuts #Baking #donuts #hotchocoloate #doughnuts #learnontiktok #breakfast #coffee #homemade #newyear

♬ Coffee Shop – Late Night Luke

Baked Hot Chocolate Doughnuts

Author: Tieghan Gerard
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.

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Ingredients

Hot Chocolate Glaze

US Customary – Metric

Instructions

  • 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 🙂

Notes

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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overhead horizontal photo of Baked Hot Chocolate Doughnuts

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Comments

  1. Hiya these look amaze!! But question, I have whole wheat flour and I have AP flour. Can I use my whole wheat flour even though it’s not Whole Wheat pastry flour? What’s the difference between the two?

    Thanks!

    Reply

    1. Hey Ruth,
      Yes, that will be just fine to use, the whole wheat pastry flour is just finer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  2. Hi! Do you think I could sub out a portion of the flour for cocoa powder to make the donuts/muffins chocolatey? What do you think? Any other suggestions?

    Reply

    1. Hey Sarah,
      Yes, I definitely think that could work, I am not positive on the measurements because I have not tested this. Let me know how it turns out! xTieghan

      Reply

  3. These look amazing! Could you also share your hot chocolate recipe please?! It looked so rich and delicious ☺️

    Reply

  4. 5 stars
    Yum! These are great and come together quickly. I made these and baked them in 30 minutes before school today. Made replacements to use what we had in the house with superb results (Used melted butter instead of coconut oil, greek yogurt as suggested pumpkin replacement, and milk for the coconut milk). Highly recommend! My 4 year old’s review was “YUM! Fudgy!”

    Reply

    2. That’s great to hear! I’m allergic to coconut, so I’ve been reading the reviews hoping to find someone who said they used subs for those ingredients. Thanks!

      Reply

  6. These donuts sound beautiful!I can’t wait to try them out!
    Do they make 12 donuts or 6? (The instructions say 6 for the donuts and 12 for the muffins but yield says 12 for both).
    Thanks for another amazing recipe!

    Reply

    1. Hey Haylee,
      These make 12 doughnuts or doughnut muffins, or you could do 6 and 6! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  7. Hi Tieghan, a quick question. When using a muffin pan, should I fill it all or insert a ball of foil in each muffin cell to create a donut hole? Thanks.

    Reply

    1. Hey Sameh,
      You can just make these into muffins, you can reference my photos. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  8. If using a muffin tin, do you still bake the same amount of time? Can’t wait to make these! Going to make them gluten free!

    Reply

    1. Hey Dara,
      Yes, same amount of time:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Casey,
      You can use heavy cream or whole milk! I hope you love the recipe. Please let me know if you have any other questions! xTieghan

      Reply

  10. Ahh this looks delicious! Is there a way that I can make just little donut holes instead of the full donut? How would this change cooking time and temperatures. Thank you for all your delicious recipes!

    Reply

    1. Hey Cristhel,
      I would recommend using a muffin pan and following the recipe as is. I hope you love them! Happy New Year! xTieghan

      Reply

  11. T, it’s ting ting again. Quick question, I’m snowed in where I’m at and won’t be able to get pumpkin puree. Do you have a recommended substitute by chance? This recipe looks fantastic! Can’t wait to give it a try, hopefully this evening 🙂

    Reply

    1. Hey Ting Ting,
      You can use greek yogurt or apple sauce in place of the pumpkin puree. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

      Reply

  12. This recipe looks amazing, can’t wait to try it! I don’t have espresso powder but I do have little espresso shots that I could add in, would that work? Unsure if that would mess up the texture of the glaze. Thank you!

    Reply

    1. Hey Sarah,
      Are the espresso shots liquid? If so, I would just skip the espresso:) I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

      Reply

  13. Almond extract is my favorite ingredient ever! Sometimes I put it in hot chocolate too. Brilliant to put it in these. I can imagine that the pumpkin would give them a really good crumb without being overpowering! And I just started baking with white whole wheat flour…I bet that would be really good as a sub in these!

    Reply

    1. Hey Becca,
      Thanks so much! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

      Reply

  14. Good Morning.
    What can I use in place of pumpkin puree? Apple sauce, perhaps?Want to make these soon and not able to go to the store for a couple of weeks.
    Thanks.
    Happy New Year.

    Reply

    1. Hey there,
      Plain greek yogurt or apple sauce will work great! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

      Reply