Butternut Squash Chocolate Donuts





I had been meaning to make donuts FOREVER.

I tried a few recipes before the holidays and none of them came out how I wanted.

I think this made me reluctant to keep trying yet they were still on my list of bakes I wanted to accomplish.


Than, by chance, one of my favorite content writers had posted a recipe for chocolate donuts with a coconut icing. I thought the base of the recipe was promising, but there was one little thing that bugged me. She used 2/3 cup of pumpkin puree.

Why did this bother me?

Because pumpkin puree tends to come in gigantic cans that will yield many a pumpkin pie. But if I am going to open it up and only use 2/3 cup for this recipe, then I am on the hook for making many more recipes with pumpkin. Because I don't like to waste food!


So I debated for a long time whether I would actually make the recipe, and then it dawned on me that I could substitute the pumpkin puree for butternut squash puree. And it just so happens that I always have butternut squash cubes in my freezer as I find them extremely versatile for all sorts of sauces, e.g. pastas and curries.


And so, I give you, my version of chocolate donuts with butternut squash.



Only about 150 kCal per donut if you use sweetener rather than sugar.


I also made the glaze on the donuts using Swerve confectioner's sugar replacement. Although quite sweet, I honestly love this product as a substitute to regular icing sugar for making glazes and icings. It's a bit expensive of course so I only truly use it when icing is a must!


Enjoy.

 

BUTTERNUT SQUASH CHOCOLATE DONUTS

With maple icing

Gluten-free, Dairy-free, Refined sugar free


Makes 16 to 18 donuts


Ingredients


  • 1 cup gluten-free flour

  • 3/4 cup almond flour

  • 1/2 cup cocoa powder

  • 2 tsp baking powder

  • 1 tsp xanthan gum (if your flour doesn't contain it)

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 eggs

  • 1/2 cup erythritol of monkfruit sweetener

  • 1/2 cup dairy free margarine melted

  • 1 cup frozen butternut squash cubes (to yield about 2/3 cup puree)

  • 1/2 cup almond milk (or other plant based milk)

  • 1 tbsp white vinegar

  • 1 1/2 cup Swerve confectioner's

  • 3 tbsp almond milk

  • 1 tsp maple extract (or other extract of choice)


Instructions


  1. Preheat oven to 350C and grease donut pans.

  2. Place butternut squash cubes in a microwaveable bowl and cover. Microwave on high for about 4-5 minutes until the cubes and cooked and soft. Let cool.

  3. In a small bowl, mix 1/2 cup almond milk and vinegar. Set aside.

  4. In a medium bowl, mix gluten-free flour, almond flour, cocoa, baking powder, xanthan gum (if using), baking soda and salt. Set aside.

  5. In the bowl of a stand mixer, whisk eggs, sweetener, margarine and curdled milk mixture.

  6. In a food processor or blender, puree butternut squash until smooth. Add 2/3 cups of the puree to the egg mixture. You can discard any remaining puree.

  7. Gradually add the dry ingredients to the wet ingredients while mixing. Continue mixing for 1-2 minutes until batter is smooth, scraping down the sides of the bowl as needed.

  8. Place your batter into a piping bag or large ziploc bag with one of the corners cut off. Pipe the batter into the prepared donut pans. You may need to use a knife or spoon to help smooth out the batter into the pan.

  9. Bake for 12 minutes or until the donuts are fully cook and spring back to the touch.

  10. Let the donuts cool in the pan at least 10 minutes before transferring onto a wire rack to cool completely.

  11. In a small bowl, place Swerve confectioner's and maple extract. Gradually add in the 3 tablespoons of milk until the right texture is obtained. You may not need all of the milk or may need more to allow you to dip the donuts into the icing.

  12. Dip the smooth side of the donuts into your icing and place on a wire rack to set. If you'd like to add any additional toppings or sprinkles - I added maple sugar flakes - do this now before the icing fully sets.

Notes:

  • If you store your donuts in an airtight container, the icing will react with the air and may not look as perfect the next day. They'll still be super delicious, but maybe a little less Instagram worthy.

  • I purchased my donut pans on Amazon and really like them. They are good quality non-stick material and easy to clean. Fair price too. Non-Stick 6-Cavity Donut Baking Pans, Individual Full-Sized 3 1/4" Donuts, Set of 3



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