Guilt Free Chocolate Covered Pumpkin Donuts!

By garciamoss

Ingredients

• For the chocolate coating:
• For the donut
• 1 3/4 cup white whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1/3 cup applesauce
• 1/4 cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup pumpkin
• 1/4 cup milk (I used unsweetened almond milk)
• 2 cups chocolate chips
• 3-4 T milk (I used unsweetened almond milk)

Details

Adapted from mywholefoodlife.com

Preparation

Step 1

Preheat oven to 350.
Grease a mini muffin tray.
In one bowl mix the flour, baking powder, salt, and spices.
In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth.
Add dry to wet and mix just until combined.
Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean.
After the mini muffins have cooled start the chocolate coating.
Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
Roll the donuts into the chocolate sauce until it is covered.
Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min.
Store them in the fridge on a plate or baking sheet.