These baked chocolate glazed donut holes are identical to the real thing (where are my Tim Horton’s Timbits lovers at!?). They are rich, soft, & packed with chocolate flavour evenly covered in a delicious perfectly smooth dairy-free glaze! They are compatible with a gluten, dairy & nut-free diet!
DELICIOUS Baked Chocolate Glazed Donut Holes
You are going to love these delicious baked chocolate glazed donut holes (aka Timbits, if you know, you know) that are naturally gluten, dairy & nut-free! They are sure to please all & make for a perfect lunchbox or work snack since they are also nut-free!
DAIRY-FREE & GLUTEN-FREE BAKED CHOCOLATE GLAZED DONUT HOLES
These baked chocolate glazed donut holes are 100% dairy-free by using coconut or avocado oil, I used avocado oil & they came out perfect!
I used my favourite gluten-free baking flour in this recipe to keep it gluten-free. This flour is so authentic & I often sub it 1:1 in regular recipes with great success! Definitely one I like to always have on hand for gluten-free baking! If you are not gluten-free, regular flour should work in a 1:1 ratio for this recipe as well!
How to SWEETEN these Baked Chocolate Glazed Donut Holes
I used real sugar in this recipe to sweeten these baked chocolate glazed donut holes. I also used real powdered sugar for the glaze as well, cause well #treatyourself, but this can be subbed with your preferred granulated sweetener of choice for the donuts & preferred powdered sweetener of choice for the glaze. My go-to for lower sugar baking is Lakanto. They have both a granulated sweetener & a powdered sweetener option. Note: that when Lakanto isn’t baked into a recipe (ie. for the glaze) it can tend to have a cooling effect.
MAKE THESE Baked Chocolate Glazed Donut Holes INTO A LOAF, REGULAR MUFFINS OR DONUTS:
Simply swap out either a regular muffin pan, a donut pan or a loaf pan to make these mini donut holes into regular muffins, donuts or a loaf (a mini loaf pan would be fun too), if you wish! For the mini muffin pan I used, click here!
Make sure to grease the muffin pan generously, or use liners for easy removal after baking. Note that the pan you use will affect baking time, so just keep an eye on them & check them regularly. I used a mini muffin pan (to make donut holes) & they were perfect after 11 minutes. I also tried a regular donut version using a silicon donut pan & they took around 17 minutes.
HOW TO STORE THESE Baked Chocolate Glazed Donut Holes
I store these in an air-sealed container & leave them on the counter for a few days, they likely won’t last too long!
PERFECT TO FREEZE FOR LATER
These baked chocolate glazed donut holes can easily be frozen & enjoyed as desired. I like to store a couple of them in individual baggies in the freezer so I can take each bag out as needed. I like to re-heat it up in the oven or the microwave until they are nice & warm throughout.
Ingredients you will need to make Baked Chocolate Glazed Donut Holes
Baked Chocolate Donuts
- pumpkin puree
- 2 eggs
- vanilla extract
- pink salt
- baking soda
- chocolate chips, melted
- cacao powder (or cocoa powder)
- granulated sweetener of choice (regular sugar, coconut sugar, or Lakanto for lower sugar should work great)
- maple syrup
- gluten-free baking flour (this is my favourite or I also like the PC brand at Superstore), if you are not gluten-free regular flour should work as well
- avocado oil (or melted coconut oil)
Dairy-Free Glaze
- powdered sugar (this is a lower sugar options but keep in mind it has a cooling effect when not baked)
- creamer (I used half & half but to keep it dairy-free use a dairy-free creamer, I like this brand)
- vanilla extract
LOOKING FOR MORE HEALTHIER FALL TREATS?
HEALTHY NO BAKE PUMPKIN OAT BARS WITH WHITE CHOCOLATE
BAKED PUMPKIN DONUT HOLES [GLUTEN + DAIRY + NUT-FREE]
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Baked Chocolate Glazed Donut Holes (Gluten + Dairy + Nut-Free)
Description
These baked chocolate glazed donut holes are identical to the real thing (where are my Tim Horton’s Timbits lovers at!?). They are rich, soft, & packed with chocolate flavour evenly covered in a delicious perfectly smooth dairy-free glaze! They are compatible with a gluten, dairy & nut-free diet!
Ingredients
Baked Chocolate Donuts
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1 tsp baking soda
- 1/2 cup chocolate chips, melted (melt on the stovetop over low or in the microwave for 30 second intervals until smooth & creamy)
- 1/2 cup cacao powder (or cocoa powder)
- 1/2 cup granulated sweetener of choice (regular sugar, coconut sugar, or Lakanto for lower sugar should work great)
- 2 tbsp maple syrup
- 1 cup gluten-free baking flour (this is my favourite or I also like the PC brand at Superstore), if you are not gluten-free regular flour should work as well
- 1/4 cup avocado oil (or melted coconut oil)
Dairy-Free Glaze
- 1/2–3/4 cup powdered sugar (this is a lower sugar options but keep in mind it has a cooling effect when not baked)
- 2 tbsp creamer (I used half & half but to keep it dairy-free use a dairy-free creamer, I like this brand)
- 1/4 tsp vanilla extract
Instructions
Baked Chocolate Donuts
- Pre-heat the oven to 350 degrees F.
- In a large mixing bowl add your ingredients & mix together well.
- Grease or line a mini muffin pan (for donut holes) or a regular muffin pan, or donut pan. I used avocado oil spray for this.
- Add about 2-3 tbsp of batter per muffin & slightly smooth out the top. I wet my fingertips slightly to do this to prevent them from sticking.
- Bake mini muffins for 10-13 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch.*
- Remove from the oven & let cool slightly before adding the glaze.
Dairy-Free Glaze
- Mix the ingredients for the glaze together & whisk until smooth & any lumps are removed.
- You want the glaze thick enough to stay on the donut holes but thin enough to dip them in & have any excess drip off.
- Dip the donut holes into the glaze, let them drip slightly & then place on a plate or wire rack (with parchment paper or foil underneath for easy clean up after they dry) to allow the glaze to harden.
- This takes about 30-60 minutes to harden & then you can store in an air sealed container & enjoy!**
Notes
*Note: baking time will vary depending on the size of your muffin pan. I used a mini muffin pan & they cooked perfectly in 11 minutes. I tested the donuts & they took more around 17 minutes.
**I recommend storing only a few in each container & leaving a little big of your bag or container open to allow some air in. These can hold moisture very well & this is one of the ways I try & prevent the glaze from melting into the donuts & making them too moist.
PIN IT FOR LATER!
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If you fed me these and told me that they were a legit timbit from Tim Hortons, I would believe you.. This is the seriously the exact texture and flavour of a timbit. I cannot rave about these enough!!!!! I have a feeling they won’t last very long 🙂 I will 100 percent be making many many more of these. Thank you so much Lauren for another amazing recipe 🙂
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Oh my gosh, Breagh! you literally made my DAY!! I am SO happy! 🙂 I also saw your request for sour cream glazed donuts next, & I am on it!!
Wow they look so incredible Lauren! Bookmarking for later!
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Please let me know what you think if you try them Christie! 🙂
I doubled the recipe and my family asked why I didn’t make more! They turned out wonderful!! Thank you!!!
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This makes me SO happy! I am so glad they are family approved!! Have a great weekend Angela & thanks so much for your feedback!!
These were ABSOLUTELY incredible!!! So moist, with the perfect glaze on top! You seriously outdid yourself, I’m making these for every future occasion i need to bring baked treats to! 🙂
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Ugh this makes me SO HAPPY!!! I am so happy you loved them Madison & thank you so much for sharing your feedback on the recipe! Hsve a wonderful week lovely! 🙂
So good! Easy to make and everyone loved them – big hit, especially among those that do not typically eat gluten free!
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Amazing to hear! Especially that they went over so well for those that aren’t typically gluten-free too! YAY 😀
Would flax eggs or any other substitution work for the regular eggs?
I haven’t tried them with anything but real eggs so I can’t say for sure how flax eggs would affects the overall texture & consistency! Let me know if you try any subs & how they work out 🙂