If you love pumpkin spice everything then you will love these pumpkin chocolate chip donuts. I always like to interchange my pumpkin chocolate chip recipes because the only main difference is whether the pan has a hole in the center or not. You can just as easily use this recipe to make pumpkin chocolate chip muffins or pumpkin chocolate chip cookies. I actually normally use this recipe to make healthy pumpkin chocolate chip muffins, but I just happened to use the donut pan this round. For the sake of this tasty pumpkin chocolate chip recipe, we can interchange muffins and donuts. Because why not? – it’s just a hole 😉

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Healthy Pumpkin Chocolate Chip Muffins Recipe

What You Will Need (Full Printable Recipe Available Below)

2 Tbsp Coconut Flour (HERE)
½ teaspoon of Baking Soda
2 tsp Pumpkin Pie Spice (HERE)
pinch of Salt
1 tsp vanilla extract
2 large Eggs
¼ cup of Maple Syrup
2 Tbsp melted Coconut Oil (HERE)
½ cup of Pumpkin Puree (HERE)
¼ cup of Mini Dark Chocolate Chips (HERE)
Donut pan or Muffin pan

How to Make Easy Chocolate Chip Pumpkin Muffins

I mention it all the time, so you know by now that I have a huge sweet tooth I always tend to have snacks on hand. But I am also a pretty strict eater as far as eating healthy. At any given time I have a stash of healthy muffins or berry donuts in the freezer or chocolate energy bites in the fridge I always enjoy my sweet treats without the added sugar. I have now lost 50 lbs by exercising and clean eating I am constantly reading food labels and trying my best to keep things healthy around here. (You can read about my weight loss journey here: Clean eating)

Instructions:

Prepare:

Preheat the oven to 350F. Grease a standard 6-hole donut pan or muffin pan liberally with coconut oil.

Mix

In a medium bowl, sift together the coconut flour (2 Tbsp), baking soda (1/2 tsp), pumpkin pie spice (2 tsp) and salt and keep aside.
In a blender or food processor, add the eggs (2), vanilla extract (1 tsp), coconut oil (2 Tbsp), maple syrup (1/4 cup) and pumpkin puree (1/2 cup) and blend well on High.
Add the sifted dry ingredient and blend or process till the batter is well combined.
Add the chocolate chips and gently fold in.
Scoop the prepared batter in a Ziploc or any plastic zippered baggie and snip one end.
Pipe it carefully into each greased donut well (or muffin pan), filling about ¾ of the well. Tap to release any air bubble. Top with more chocolate chips.

Bake

Bake for about 20 minutes, or until golden. You can test by sticking your pumpkin chocolate chip muffins/donuts with a toothpick. If the toothpick comes out dry you are done, if it is still wet then you need a few more minutes. Let the chocolate pumpkin muffins/donuts to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

A few things to keep in mind. Coconut flour tends to be extremely sticky. Make sure to grease your donut pan or muffin pan very generously with coconut oil.

If you do not have pumpkin pie spice you can use the following spices instead:

¼ teaspoon of ground cloves
1 teaspoon of ground cinnamon
½ teaspoon of ground ginger
¼ teaspoon of ground nutmeg

Healthy Chocolate Chip Pumpkin Muffins Recipe (Printable Version)

Pumpkin Chocolate Chip Muffins Recipe (or Donuts)

Yield: 6

Fill the kitchen with the aroma of pumpkin with these healthy pumpkin chocolate chip muffins. You can use this healthy pumpkin muffin recipe to make donuts

Ingredients

2 Tbsp Coconut Flour
1/2 tsp baking soda
2 tsp pumpkin pie spice
pinch of salt
2 large eggs
2 Tbsp melted coconut oil
1/2 cup pumpkin puree
1/4 pure maple syrup
1/4 mini dark choc chips
1 tsp vanilla extract

Instructions

Preheat the oven to 350F. Grease a standard 6-hole donut pan or muffin pan liberally with coconut oil.
In a medium bowl, sift together the coconut flour, baking soda, pumpkin pie spice, and salt and keep aside.
In a blender or food processor, add the eggs, vanilla extract, coconut oil, maple syrup, and pumpkin puree and blend well on High.
Add the sifted dry ingredient and blend or process till the batter is well combined.
Add the chocolate chips and gently fold in.
Put the prepared batter into a Ziploc or any plastic zippered baggie and snip one end.
Pipe it carefully into each greased donut well, filling about ¾ of the well. Tap to release any air bubble. Top with more chocolate chips.
Bake for about 20 minutes, or until golden. Test with a toothpick. Let the donuts to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Coconut flour tends to be extremely sticky. Make sure to grease the donut pan very generously with coconut oil.
Instead of Pumpkin Pie Spice, use the following spices:

1 teaspoon of ground cinnamon
¼ teaspoon of ground cloves
½ teaspoon of ground ginger
¼ teaspoon of ground nutmeg

Nutrition Information:

Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 115Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 178mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 3g

nutritional values may vary