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Stack of pumpkin donuts next to a jar of milk on a white plate

Baked Pumpkin Spice Chocolate Chip Donuts

Just because you crave a donut, doesn't mean you need to resort to a greasy, fried one. Sure, those taste good but they are not the healthiest choice. These pumpkin spice ones are fluffy, moist, and super soft.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword healthy donuts, vegan donuts
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 279kcal
Author Brandi Doming


  • Cups spelt flour
  • 2 Tablespoons cornstarch
  • Teaspoons Pumpkin Pie Spice
  • Teaspoons baking powder
  • ½ Teaspoon fine salt
  • 9 Tablespoons pure maple syrup (½ cup + 1 Tablespoon)
  • ½ Cup pumpkin puree
  • ¼ Cup vanilla dairy-free yogurt , room temperature
  • 6 Tablespoons dairy-free semisweet chocolate chips

Pumpkin Spice Sugar

  • 1/4 Cup coconut or cane sugar
  • 1 Tablespoon Pumpkin Pie Spice

Chocolate Pumpkin Sauce

  • 1/4 Cup dairy-free semisweet chocolate chips
  • 2 Tablespoons pumpkin puree
  • Dash fine salt


  • Preheat the oven to 350 F (177C). Spray a regular-size 6-donut pan with nonstick spray. You can also make these in a regular-size muffin pan, which will yield 8 muffins.
  • Add the flour, cornstarch, pumpkin pie spice, baking powder, and salt to a large bowl, and whisk well. 
  • To the same bowl, add the syrup, pumpkin, yogurt, and chocolate chips. Stir the ingredients well until a smooth batter is formed. The batter will be on the thick side. Be careful not to overmix. 
  • Spoon the batter evenly into the prepared pan. Using the back of a spoon, smooth and flatten out the tops of each donut. If you don't do this, they will bake up really lumpy and ugly. If you're making muffins, I find using an ice-cream scoop gives a nice rounded top.
  • Bake at 350F for 15 minutes or until the donuts have risen beautifully, are fluffy, have a golden-brown top, and lightly spring back when touched. Muffins may take closer to 20 minutes. Look for a clean toothpick when it's inserted in the center. 
  • Let the donuts cool in the pan for about 5 minutes and then carefully flip them over onto a cooling rack. Let them cool completely. Once cooled, store any extras in a large, sealed container or ziplock bag so they don't dry out.
  • If you are making the Pumpkin Spice Sugar, simply mix both ingredients in a small bowl. You can spray the donuts with a light coat of the spray you used for the pan, or even spray water. Then sprinkle with sugar and it should stick pretty well.
  • If you are making the Chocolate Pumpkin Sauce, slowly melt the chocolate chips in the microwave or on the stove. Once melted stir in the pumpkin and dash of salt and mix well. Dip the pumpkin in or coat them with the sauce.


  • Be sure to use regular spelt flour, not sprouted.
  • To make these gluten free, you can sub the spelt flour with superfine gluten-free oat flour (160g). Please keep in mind that the oat flour does make these more dense, but the flavor is just as good. Baking times are basically the same. Check for a clean toothpick.
  • For the yogurt, I use soy but any will work. If you can't find vanilla-flavored yogurt, add 1 teaspoon of vanilla extract to the recipe.
  • I used a mini donut pan instead of a regular and it took 12 minutes to bake them perfectly.
  • Nutrition accounts for the basic donut only.
Reprinted with permission by Oxmoor Press and Brandi Doming/The Vegan 8 © 2018.


Calories: 279kcal | Carbohydrates: 55g | Protein: 5.3g | Fat: 6g | Sodium: 169mg | Fiber: 5.1g | Sugar: 26.8g