I know this is not my only doughnut recipe (and probably not my last) which is strange because I don’t even like doughnuts. Except for these ones! I can always enjoy a good doughnut so long as it’s made with nothing but healthful, wholesome ingredients and it isn’t too dry. Here is the answer to my doughnut standards… Chocolate Pumpkin Doughnuts. They’re slightly dense like brownies, however, still light enough for doughnut enthusiasts everywhere.
Chocolate Pumpkin Doughnuts
- 1/4c hemp protein powder (brown rice or oat flour will also work)
- 2T coconut flour
- 2T arrowroot starch
- 1/4c cacao powder
- 1t baking soda
- 1t baking powder
- 1/4c maple syrup, agave, or honey
- 1/2c pumpkin puree
- 3T coconut oil
- 2T vanilla extract
- 1/8t uncut stevia (or two packets)
- 1 flax egg (1T flax meal plus 3T water; leave to gel 5 minutes)
Preheat oven to 350F and lightly grease your doughnut pan. In a large mixing bowl, sift together hemp powder, coconut flour, starch, stevia, baking soda and powder. Next add your liquid sweetener of choice, followed by vanilla extract, flax egg, coconut oil and pumpkin puree. Once the batter is well mixed (it will be fairly thick), spoon into your doughnut pan. Bake for 18 min.
Remove from oven and allow to cool for a few minutes before removing from pan [if you don’t wait for them to cool, the doughnuts might fall apart… just sayin’].
I frosted these with my special Pumpkin Butter Frosting but these would be just as delicious with Simple Chocolate Frosting, Coconut Frosting, White Bean Frosting or even Chocolate Caramel Nut Butter… so many options. Good thing I have a lot of doughnuts to work with!