Baked Hot Chocolate Doughnuts
These easy baked doughnuts are best enjoyed with a sweet mug of hot chocolate. The perfect way to warm up this winter.
Servings: 12 dougnuts/doughnut muffins
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.