Baked Halloween Donuts {3 Easy Ideas}
Servings 7 donuts
This baked Halloween donuts recipe is a delicious homemade treat made with almond flour, oat flour and no yeast or butter for a better-for-you Halloween themed snack or treat! They're topped with a rich chocolate glaze and can be decorated with fun edible decorations for a cute and spooky bite to eat! {Gluten-free & dairy-free-friendly}
Ingredients
Dry Ingredients:
- 1 cup oat flour
- 1 cup blanched almond flour
- 1/3 cup coconut sugar
- 1/4 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet ingredients:
- 1/2 cup milk or milk alternative
- 2 large eggs
- 1 tablespoon melted coconut oil
- 1 tablespoon honey
- 2 teaspoons vanilla extract
For the chocolate glaze:
- 1/4 cup dark chocolate chips
- 2 teaspoons melted coconut oil
Decorations:
- Assorted decorations (i.e. Halloween sprinkles, candy eyes, pretzels)
Instructions
- Preheat the oven to 375 degrees. Grease a non-stick donut pan or use a silicone one.
- In a large bowl, combine oat flour, almond flour, coconut sugar, cocoa powder, baking powder, and salt.
- In a separate bowl combine the eggs, milk, honey, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and combine until smooth. Do not over mix.
- Fill each donut mold close to the top.
- Bake for 10-12 minutes or until an inserted toothpick comes out clean.
- Remove the donuts from the oven and allow them to cool for 5 minutes in the pan. Carefully remove them and allow them to finish cooling on a wire rack.
- While the donuts are cooling, prepare the glaze. Melt the chocolate chips in a microwave safe bowl in 30 second increments until melted. Mix in the melted coconut oil until smooth.
- Dip the surface of each donut in the chocolate glaze. While the chocolate glaze is still wet, decorate with Halloween sprinkles, candy eye balls and pretzels. Allow the glaze to harden at room temperature or in the fridge.
Notes
- To save time, you can purchase pre-made oat flour in nearly any grocery store. Or make your own by blending whole oats in a high-speed blender until a fine, flour-like consistency is formed.
- Be careful to mix the wet ingredients into the dry gently, and stop once they are just combined. Continuing to mix will result in tough, dense, and dry donuts.
- This recipe will make 6-7 donuts, depending on the pan used. I used the Wilton donut pan and got 7 donuts. However, if you have leftover batter, you can add it to a greased muffin tin, and bake up a fluffy muffin instead! Or, just wait until the first batch is done baking, and add the remaining batter to the same pan.
- These chocolate baked Halloween donuts are on the larger size. If you prefer smaller donuts, fill the mold only about 3/4 of the way full. Just be sure to keep an eye on them in the oven as smaller donuts will likely require less baking time.
- The batter may expand when baking and cover some of the hole. For a more distinct donut hole, insert the handle of a wooden spoon into the hole once baked, and twist it in a circle to remove any excess batter.
- To speed up the cooling process, place the donuts in the fridge for 20-30 minutes to solidify the glaze.
Nutrition
Calories: 291kcalCarbohydrates: 31gProtein: 9gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 48mgSodium: 255mgPotassium: 199mgFiber: 4gSugar: 11gVitamin A: 102IUVitamin C: 0.05mgCalcium: 162mgIron: 2mg
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