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!
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)
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.
- 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!**
*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.