Recently, I’ve had quite the craving for some decadent chocolate recipes. Well, actually let me clear that up; chocolate donuts. It’s been nearly two years since I’ve bit into a chocolate Dunkin Donut munchkin and while I wouldn’t change my lifestyle and the way I eat for anything else in the world, a girl has needs; mine just so happens to be the need for chocolate.
I’ve always had a love for chocolate. Brownies, cookies, donuts: I don’t discriminate against chocolate deserts. And I don’t just get these cravings when the monthly friend comes around. Oh, no! These cravings have basically become part of me: me and the cravings have become one.
Eager to create a chocolate dessert, I knew I had to combine it with something pumpkin-flavored. After all, it is fall and creating a baked good without any pumpkin would pretty much be a crime. I would hate to neglect the wonderful gift that is pumpkin during it’s time of fame.
With that being said, chocolate and pumpkin compliment each other quite nicely in my opinion (chocolate compliments anything nicely if you ask me) and considering I had a hankering for donuts (especially munchkins), I made my own healthy (yet delicious) version of a classic chocolate donut hole, with a limited edition, fall twist!
I thoroughly enjoyed playing with this recipe. I found it challenging, but fun to develop a decent texture that was similar to the texture of munchkins I’ve eaten in the past.
I aimed to create a slightly crunchy outer shell with a soft, delicious center. Granted, they aren’t exactly the same as chocolate munchkins from Dunkin, considering they aren’t glazed or anything, but I think the base is pretty dang close and the flavor of these guys is just..!
I purposely left out dairy and gluten products, as well as eggs to make this recipe applicable to all my friends out there with special dietary needs! If you would like to try and glaze these little guys or substitute different ingredients, by all means- go for it! I know many people do not have hazelnut flour on hand, so almond flour will work just as well. Let me know what you decide to sub and how it works out for you!
A delicious cross between a classic chocolate munchkin and the flavors of fall!
1/4CupRaw Cacao Powdersifted
1tspPumpkin Pie Spice
1/2tspPure Vanilla Extract
Preheat oven to 350 degrees Fahrenheit and line two muffin tins with a total of 13 liners (12 liners in one tray and 1 liner in the second tray).
Prepare flax egg (see recipe notes) in a small dish and set aside for later use.
Combine cacao powder, coconut flour, hazelnut (or almond) flour, sea salt, and pumpkin spice in a medium bowl and mix well.
Add in the flax egg and coconut oil and mix together. Next, add in the syrup, pumpkin, and vanilla, combining all ingredients well.
Use a cookie scoop or tablespoon to scoop out dough into your hands. Roll the dough into balls and place them in the center of the muffin liners.
Place the trays in the oven to bake for 20 minutes, or until they appear to be as crispy on the outside as you desire. Let them cool for 15-20 minutes before transferring to a plate or an air-tight container.
*= Combine 1 Tbsp flax meal with 3 Tbsp warm water