If you’re looking for a fun and easy breakfast for the littles come fall, these Baked Chocolate Pumpkin Donuts are a yummy option. Plus: They’re easy to make and packed with protein and classic pumpkin flavor!

Pumpkin Donuts

I love introducing my kids to my favorite foods, and all things pumpkin flavor rank right up there. These healthy Pumpkin Donuts are so easy to make and they have subtle pumpkin flavor, which is perfect for the kids who might not have had much pumpkin spice yet in their young lives.

TIP: These donuts have both pumpkin spice and cocoa powder for a super yummy flavor combo. Top with an optional simple Greek Yogurt Pumpkin Frosting!

Ingredients You Need

To make these baked donuts, you’ll need these basic ingredients:

• Peanut, almond, or sunflower seed butter: You can choose any one of these to be the base of the donuts.
• Eggs: Since there’s no flour in this recipe, the eggs help hold everything together.
• Pumpkin puree: You can used canned or homemade pumpkin puree.
• Honey or maple syrup for a little sweetness.
• Vanilla extract
• Cocoa powder: I use Hershey’s Special Dark, SACO, or Trader Joe’s brand.
• Pumpkin pie spice: This adds classic pumpkin flavor. You can just use cinnamon if you prefer.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of the post for the full information.

1. Add all ingredients to a blender.
2. Blend until smooth.
3. Add to a greased donut pan.
4. Bake!

TIP: You can use a food processor instead of a blender if you prefer/need.

Pumpkin Greek Yogurt Frosting

If you want to top these with a fun drizzle, you’ll just need to stir together plain Greek yogurt, a little pumpkin puree, and a bit of powdered sugar. I place the mixture into a zip-top plastic bag and drizzle onto the donuts right before serving when I’m making them for an occasion. They’re great plain, too!

What’s the best donut pan?

My go-to baked donut pan is this nonstick donut pan from Wilton. You’ll still want to be sure to grease it well to be sure the donuts don’t stick to the pan.

My donuts stick to my pan. What should I do?

The key is to use a nonstick donut pan and to grease it completely with nonstick spray. I also let the baked donuts sit in the pan for about 2 minutes, run a paring knife carefully around the edges, then invert onto a wire rack to cool.

Halloween Baked Donuts

To turn these into a super fun treat for Halloween, simply add eyes! I like to make eyes using little balls of cream cheese and mini chocolate chips, though you can of course stick on candy eyes if you prefer.

How to Store

These store really nicely in an airtight container in the fridge for 3-5 days. If you plan to frost them, you can frost them up to 24 hours ahead and store them in the fridge.

Best Tips for Success

• Store in an airtight container in the fridge for up to 5 days.
• If you want to make the frosting ahead, store it in the bag until ready to use, then cut off the end and drizzle to serve the donuts.
• To bake as muffins, use a mini muffin pan and bake as directed.
• To make nut-free, use sunflower seed butter such as Sunbutter.
• Use pumpkin puree, not pumpkin pie filling.
• To make eyes, create small cream cheese balls, flatten, and place onto donut. Top each with a mini chocolate chip.

I’d love to hear your feedback on this recipe, so please comment below to share!

• Preheat the oven to 350 degrees F and grease a standard-size donut pan well.

• Place all ingredients into a blender. Blend until very smooth, scraping down the sides of the blender if needed.

• Fill donut cups about ¾ full. Depending on the size of your pan, you may need to make two batches.

• Bake 14-16 minutes or until a cake tester inserted into the center comes out clean. (You can also use a mini muffin pan and bake for the same time.)

• Let cool for a few minutes and use a paring knife to carefully coerce the donuts out of the pan. Let cool fully on a wire rack.

• Top fully cooled donuts with optional Pumpkin Yogurt Frosting.

• Store in an airtight container in the fridge for up to 5 days.
• Pumpkin Yogurt Frosting: Stir together ¼ cup plain Greek yogurt, 1 tablespoon pumpkin puree, and 1 tablespoon powdered sugar. Place into a small zip-top bag, seal, and cut off one corner. Drizzle over donuts right before serving.
• The frosting is best used right before serving, though you can frost up to 24 hours ahead of serving if you store in the fridge.
• If you want to make the frosting ahead, store it in the bag until ready to use, then cut off the end and drizzle to serve the donuts.
• To bake as muffins, use a mini muffin pan and bake as directed.
• Nut-free: Use sunflower seed butter. 
• Use unsweetened pumpkin puree, not pumpkin pie filling.
• To make eyes, create small cream cheese balls, flatten, and place onto donut. Top each with a mini chocolate chip.

Serving: 1donut, Calories: 127kcal, Carbohydrates: 11g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 58mg, Potassium: 170mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1799IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg

This post was first published October 2018.