Butternut Squash Baked Mini Doughnuts
Baked mini doughnuts with butternut squash, chocolate and coconut flakes.
Servings: 12 mini donuts
Calories: 130kcal
Equipment
- Mini Donut Pan
Ingredients
Donuts
- 3/4 cup all-purpose flour
- 1/2 + 1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/8 tsp. baking soda
- 1 cup butternut squash diced & cooked.
- 1/2 cup sugar
- 2 Tbsp. unsalted butter melted
- 2 Tbsp. avocado oil
- 2 Tbsp. milk
- 1/2 tsp. vanilla extract
- 1 egg
Drizzle
- 1/2 cup chocolate chips melted
- 1/4 cup unsweetened coconut flakes
Instructions
Donuts
- Preheat oven to 350 F and prepare mini donut pan. Spray with oil. (I used Misto)
- In a small bowl mix flour, baking powder, cinnamon and baking soda. Set aside.
- Mash butternut squash with fork.
- In the blender or using mixer, add butternut squash, sugar, melted butter, avocado oil, milk, vanilla extract and egg, mix it.
- Add dry ingredients and mix with spoon or electric mixer until all ingredients are incorporated well.
- Pour the batter into the bag, make a small hole on one corner. Fill mini donut pan with the batter, approximately 2/3 full.
- Bake for 10 - 13 minutes.
Drizzle
- Drizzle with chocolate, add coconut flakes.
Video
Notes
- You can use a mixer to blend wet ingredients, but I found that blender works here great, it will provide the smooth texture without any chunks of butternut squash, however mixer is perfect too. I use my Ninja Blender that I recommend.
- If you don't have butternut squash you can use same amount of pumpkin or sweet potato.
- Large or mini donut pan can be used, for larger doughnuts, you might need to bake few minutes longer.
Nutrition
Calories: 130kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1343IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg