Gluten-Free Pumpkin-Chocolate Doughnuts
If you don’t have a doughnut pan, you can use this recipe to make muffins. Divide the batter evenly in a 24-cup mini-muffin pan and increase the bake time to 18 minutes. Then follow the recipe for dipping in chocolate.
Serves: 12Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- ½ cup canned chickpeas, rinsed and drained
- 1 cup canned pumpkin
- ⅓ cup natural peanut butter
- ¼ cup cocoa powder
- 2 tsp. vanilla extract, divided
- 1 Tbsp. blackstrap molasses
- ½ cup pure maple syrup
- 2 large eggs
- ½ cup oat flour
- ½ cup almond flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. gluten-free baking powder
- ¼ tsp. sea salt
- 2 Tbsp. unsweetened cocoa powder
- ¾ cup confectioners’ sugar
- 1½ Tbsp. almond milk
- Preheat oven to 350°F. Spray a nonstick 12-cup mini-doughnut pan with coconut oil spray.
- Add chickpeas to a food processor and blend until smooth. Add pumpkin, peanut butter, cocoa powder, 1 teaspoon vanilla, molasses, maple syrup, and eggs and blend until smooth.
- In a separate medium bowl, mix together flours, pumpkin pie spice, baking powder, and salt. Add to food processor and pulse just until combined.
- Divide batter evenly in doughnut pan. Bake 8–10 minutes or until a toothpick inserted in a doughnut comes out clean. Carefully remove doughnuts and transfer to a cooling rack.
- In a medium bowl, whisk together cocoa powder and confectioners’ sugar.
- Gradually add almond milk and remaining vanilla. Whisk until smooth.
- Line a baking sheet with parchment paper. Dip each doughnut into the chocolate. Place on baking sheet.
- Once all doughnuts are glazed, carefully lay sheet in freezer 15 minutes or until chocolate coating is firm and dry to the touch. Transfer to an airtight container and store in refrigerator up to 3 days.