Chocolate Doughnut Holes
a Halloween treat with a secret ingredient – you guessed it – Pumpkin. You can serve these anytime, just change up the color of the sprinkles to fit the holiday or special occasion.
I like to think of this season as pumpkin heaven when you can add healthy pumpkin puree to many recipes.
To be successful when adding pumpkin incognito you need a strong or more flavorful ingredient and chocolate is one that is a great cover-up.
Using pumpkin with anything chocolate is easy. If you add the pumpkin to cookies that are not chocolate the pumpkin will be disguised by adding sweetness with a glaze.
I adapted this recipe from the King Arthur Flour Chocolate Cake Doughnut Holes recipe. It was quick and easy and in less than one hour everything was done from prep to clean up.
When life is hectic, especially this time of year, anything that is quick and easy is on my menu. I actually made these earlier in the week, placed then in a freezer bag, and froze them until I was ready to decorate them.
This was a genius idea because they were nice and firm and were easier to work with when rolling them in the melted butter and then the sprinkles. I’ve been known to crush the freshly baked doughnuts or cupcakes when I do this but since these were still firm from the freezer it was a breeze to decorate them.
For this recipe in order to keep in line with our dietary restrictions I changed the sugar, flour and then added the pumpkin puree for a healthy bonus.
This recipe makes exactly 24 doughnut holes. As you can see in the center photo below, I used a small rubber spatula to scrape down the sides of the bowl to get every drop of batter into the pan.
Be sure to use a pot holder to open the metal tabs on the hot pan. Take it from me, the klutz in the kitchen, the pan is Hot!
To decorate the doughnut holes melt 3-6 tablespoons of butter in a medium dish, pour the sprinkles in another dish and just roll the doughnuts first in the butter and then the sprinkles. Because the doughnuts were slightly frozen I used a toothpick to help with the dipping – this was helpful and less messy. Place them on a wire rack with wax paper under it to catch the drippings.
- ⅓ cup unsweetened cocoa powder
- ¾ cup white whole wheat flour
- ½ cup coconut sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 large egg
- ¼ cup milk
- 1 tsp. white vinegar
- 4 tbls. melted butter
- ½ cup pumpkin puree
- In a large bowl whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips and set aside.
- In a small bowl whisk the egg, milk and vinegar - you may notice the milk will curdle but that's o.k.
- Pour the wet ingredients into the flour mixture and add the melted butter and pumpkin and stir with wooden spoon until blended.
- Using a 1 tablespoon cookie scoop fill the doughnut pan on the bottom side. Place the top side - it has a small hole in the center of each slot - over the bottom and seal.
- Bake in 350 degree oven 8 minutes or until a toothpick comes out clean.
- Remove the pan and using oven mitts remove the top of the pan and invert the bottom of the pan to release the doughnuts on to a wire rack to cool.
- Repeat with the remaining batter.
- This recipe makes 24 doughnuts.
Kids of all ages just loved these Halloween decorated chocolate doughnut holes. They were moist, not too sweet and a match made in heaven with a glass of milk.