Once upon a time, in a far away land…
There was born a magical donut.
Ok, so maybe it was more like six donuts, but not all stood accounted for on the day of this illustration…
Because I ated them. 😉
Now I say “magical” donuts because in the days prior to their birth, they were meant to become rich golden PANCAKES 😯 …I know, let’s not speak of such royal disappointments. After realizing that the glass slipper simply would not fit…especially on something which lacked FEET, the Pancake Queen had to make other arrangements.
She gazed into her pantry magic mirror and spotted an army of noblemen. Little did she know that one brave knight would step forward and save her breakfast…
Sir Tagatose (the dude in the back left) from the prosperous Land of NuNaturals offered up his magical sweetness and serenaded the queen with a beautiful song just before professing his undying love and dedication to her.
Where they soon after, mounted his faithful stevia steed and rode off into the sunset!
Oh wait, some pages got stuck together…
Oh ok, here we go: With Sir Tagatose by her side, they turned back to the kitchen and set to work. Surprisingly, they had only just opened the fridge when there was a knock on the door. A crew of woodland creatures had heard of their troubles and was there to help!
After a sudden burst into song and dance, the pan of donuts went into the oven…though not to be confused with an oven that holds a certain wicked witch!
Luckily, the blue birds showed up just in time to miss the eggs that went into the batter decorate. They were rewarded with pink “bird food.” 😉 And with a show of ribbons and sunshine and yet ANOTHER song and dance…
Breakfast was FINALLY served!
Chocolate Glazed Kabocha Donuts
By:
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake breakfast dessert snack dairy-free vegetarian nut-free sugar-free kabocha squash fall
Ingredients (6 Donuts)
For the Donuts
- 1 1/2 cups oat flour (ground from rolled oats)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3-4 Tablespoons NuNaturals tagatose (or other sweetener that measures like sugar)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 150g (1 cup, packed) pre-roasted cubed kabocha (or other winter squash)
- 1/2 cup unsweetened almond milk
- 1 large egg
- 3 large egg whites
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon melted coconut oil (optional, but I think it helps set the chocolate)
- 3-4 drops chocolate-flavored Nunaturals stevia
- 2-3 Tablespoons water (or almond milk) to thin
Instructions
1. Preheat oven to 350°F and coat a donut pan with non-stick cooking spray.
2. In a small blender or food processor, blend squash and milk until creamy.
3. In a medium-sized bowl, combine flour, baking powder, salt, tagatose, and spices and stir with a wire whisk.
4. In a separate bowl, whisk together the squash mixture, eggs, and vanilla.
5. Add wet ingredients to dry ingredients and stir until just combined.
6. Separate batter evenly in the prepared donut pan and cook for 18-20 minutes or until a toothpick inserted in the donut comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Prepare chocolate topping my whisking all ingredients together until creamy.
9. Pour into a shallow dish and dunk the tops of each of the donuts in it before adding sprinkles.
10. Store in an airtight container for 2-3 days.
The END! 
Epilogue: I thought these babies came out perfect the first second time I made them, but when I went back to the kitchen to try another ratio of ingredients, they came out lighter and TWICE as fluffy! Unfortunately, I didn’t get photographic evidence of that since it just happened last night, but trust me, you WANT to make these! And if you don’t have a donut pan, you can always make MUFFINS!
I loved the subtle sweetness of the donut itself, but with the chocolate and sprinkle topping, it was even better! This was my first time working with the tagatose too and I have to say I like it more than xylitol…absolutely NO aftertaste and it measures exactly like regular sugar! And while, I’ve ALWAYS been a fan of any of the NuNaturals liquid stevias, I have to say the chocolate is one of my favorites…unlike the others, it has a thick, rich consistency to it and a little goes a long way!
On the off chance that you don’t think my baking winter squash into donuts is strange(butgood), then either my storytelling talents, or my color-coding sprinkles should do it for ya! 😉 Be sure to check out the other link ups on Sprint 2 The Table!
Disclaimer: I was given these NuNaturals products free of charge, but all of the above opinions are my own. I was not compensated for this review.
Have you ever tried tagatose before?
What’s your favorite kind of donut?
Well… thank you for just giving me another way to cater to my kabocha obsession 😛 I have to admit that chocolate glazed donuts will always have my heart, but kabocha definitely commands some attention and respect. And speaking of kabocha… can you believe that I got my mom hooked on it as well? 😆 She wanted to know what all the fuss was about, so she bought a kabocha and the other day I got a text from her saying “I ate half of it for lunch”… That’s my momma
Haha! Nice! I really need to introduce my mom to kabocha…I’ve already gotten her hooked on asparagus, avocado, and Greek yogurt! Hmm, I might just take have to make her some of these donuts on Thanksgiving morning! 🙂
Um….. you are a GENIUS. I need this in my life, ASAP.
Kabocha donuts….and chocolate….well that is a fairytale gone gooooood!!!!
Can you imagine that I never had a donut before? I know, it’s CRAYYYY, but we just don’t know them here – we slowly slowly start to get to know bagels! Where am I??!!
Happy weekend genius broccoli goddess!!
Aww, no donut love?! Well, I guess pastries and such are a bit different for you you guys over there, huh? I want you to know that I was thinking of you the entire time I was making these…knew you’d appreciate the kabocha and chocolate combo! 😉
OMG I LOVE you!! Just made my day!!
Wait, wait, wait…you separated out the pink sprinkles?!! Here I thought I had issues. 😉
I love donuts especially the classic glazed. I
also loved your story telling with this post. There was some ridiculously funny and ridiculously good looking moments in there. The dude in the back left. Some pages got stuck together. These were gems my friend and now I’m wishing I had a donut pan.
Aww, thanks love! I have to admit I cracked myself up a few times with this one! But I don’t know what you’re talking about with the sprinkles…the pink ones just MAGICALLY jumped into my hand! I’m thinking about planting them in the backyard to see if I can grow a unicorn! 😀
Nope. Never worked with tagatose before. Sounds interesting!
Offhand question… Do you ever use saccharine? I saw a blog comment earlier this week on a food blogger’s post asking for suggestions on using it. I think it’s deemed “safe” now by the FDA and everything, but I still remember when it was considered cancer-causing. Kind of freaks me out still. Haha.
Kabocha and chocolate? Sounds weird when you put it like that, but I guess kabocha is just pumpkin really and pumpkin and chocolate I love together. Pinning! (When ever I say this I always think of Charlie Sheen’s “Winning!”)
Oh wow, no, I had no idea you could even buy that stuff! I’m with you…just doesn’t seem right! And I personally think kabocha is even sweeter than pumpkin so it pairs with the chocolate perfectly! You should definitely try it if you can!
kabocha donuts?! Lady, you are brilliant…and of course, the story of their coming-to-be is a fairy tale I’ll tell my future children 😉
Favourite donuts are sour cream glazed from Tim Hortons…so good.
Kabocha donuts sound amazing!! What an interesting recipe, but I am sure it is amazing. I am going to have to veganize these babies so I can give them a go!
Oh I’d love to know how they turn out with a vegan twist! I’m not a baker by any means so I seriously jumping up and down when these came out on the first try!
So I haven’t even tried kabocha squash yet (in any form) and now your throwing it at me in donut form? You are an evil evil ginger my friend. Im not sure if Id ever have the patience to make these (what with the having to roast and puree the kabocha – do they sell it in a can?) but man oh man do they sound interesting and LOOK amazing!
Oh girl! You’ve GOT to try some kabocha! I swear you won’t be thinking about a lack of patience once you try it for the first time! I usually cut half a squash up and roast a whole pan of it at once! So it was easy peasy to just take some of my pre-roasted cubes and just throw them in my food processor! I will say the consistency is really really similar to pumpkin puree though sooooo you MAY be able to just sub that! 😀
your pictures are so good! These look amazing, doesnt even look like they have squash in them, at least not until you bite into it probably! Either way I love the look and recipe, and especially the sprinkles!
Thank you Sara! And yeah, besides the little flecks of green (since I left the peel on the squash), you can’t even tell at all!
Perfection. Please come over and bake for me. Pleaaaaaase. I’ll help support your TJ Maxx addiction in return!
DEAL! Though I really think I’m the one coming out ahead in this! Wait, does this mean I get waffles too?! 😉
I love making homemade donuts!
Had a little giggle when I saw the Clover Valley label. It makes me happy when I see fellow bloggers stopping at the DG just like me 🙂
Oh girl, the DG was the THIRD store I went to trying to find fall-colored sprinkles! I was desperate at that point…hence the picking out of the pink ones! Lol! But while I was there, I did manage to score some pretty nice deals on fall decor! Woot woot!
Awww..I love my DG, I find so many hidden treasures in there. Even in the eats department. 🙂 Besides, you must go back for the mug warmer 🙂
Yes, definitely!! And you know, I feel the same way about Big Lots! I find some of the best foodie finds in there!
i can’t NOT applaud you for this recipe. so many doughnut recipes have been making there way into the blog world these days but you will be happy to know that i am sure your recipe will be the first i make. love you my darling.
Awww, thank you my sweet sweet friend! xoxo
PS, guess who just had some persimmons ripen up on her over the weekend?! 😀
I would never guess that kabocha was in these babies..now I am even more in love :).
You must have read my mind….just trying to decide which Nu Natural Stevia to purchase in yet another iHerb order. I was going with vanilla and peppermint but I think chocolate might just have to go in the mix!
Ohh, the peppermint is another favorite of mine! It’s great in chocolate avocado pudding!
How do you make something that’s actually pretty healthy look so naughty!
I’ve looked for kabocha in stores near me butt haven’t found any 🙁
Do you have any international markets near you? That has been the only place I’ve ever seen them (besides Whole Foods and I’m pretty sure you don’t have any of those).
And we ate donuts together and lived happily ever after…
🙂
Back to my comments about wanting to make ALL the foods… I want this. Stat. And tagatose is the jam. I wish they’d send me more!
I have a buttercup squash at home… buttercup-nuts!
Um, hello!!! Amazing! You know I’m all about kabocha and well, add in donuts and some tagataose…I’m sold! Tagatose is actually one of my favorites. The guys don’t even know I use it. Sssshhhh don’t tell them. 😉
Sarena!! Aww, you just reminded me that I still need to make your kabocha custard! Hmmm, oohhhhh!!! I told my mom I’d bring dessert for Thanksgiving! That would be PERFECT! 😀
Whew, I’m SO glad you clarified the oven situation. Elsewise … bewitched kabocha donuts? Errr … no, thanks, I might pass those. Now that I know this relieving fact I’m undecided whether I should be angry for you adding eggs or not. Yes because it means I’m missing out and no because … maybe that’s a good thing with my neverending list of recipes to try … Say: does that brave knight by any chance have some German cousins ;)?
Hahaha! Oh girlie, you are too cute! As for the eggs…since I lack any and ALL baking know-how, the last thing I wanted to do was mess these up by “attempting” to make them vegan…though I will say that the FIRST recipe did include vegan protein powder WITH the eggs! I know…haha!
I’m seriously LOLing at this post. On a Friday night. I don’t know what that says about my life (cough non-existent) but you just made my day/night/life
Well, just knowing that I had you laughing just made my MORNING! xoxo
Wow wow wow wow wow wow wow!!!
These look and sound delicious!! I’ve not tried flavoures stevia before but I so need to. I’m scared to buy a donut pan as I would potentially eat all the donuts!!!
Have a happy weekend lovely <3
FYI, donuts freeze REMARKABLY well! Oh yes, I am an enabler! Come Jan, come to the dark side! 😉
Oh and I love hot jam donuts. Do you have them there? They are covered in cinnamon and are pure deliciousness!!
COVERED IN CINNAMON?! Um, yeah, I think I could get behind one of those…or get it ON my behind! 😉
Whyyyyy is it so hard to find kabocha where I live? 🙁 These look amazing! I’ve gotta ask though – what is tagatose? I feel like a terrible dietitian-to-be because I’ve never even heard of it before haha.
I’d actually not heard of it until I got my package from NuNaturals. It’s derived from fruits, cacao, and dairy products. It’s 92% as sweet as sugar, but low on the glycemic index scale. It’s also like a quarter of the calories of regular sugar. It’s finer ground that xylitol and like I said, it surprised me with not having a detectable aftertaste at all! I don’t use a lot of sweetener alternatives, but this one has got to be one of my favorites!
Aaaand this is why I really, really need to buy a donut pan!!! Everything about these look amazing!
LOVE this idea.
Also, I shared w/ Laura, but tagatose and I … not friends. I tried it when nu naturals sent some to me, and I’m glad that it hit me before I went on my 7-mile planned run that day because that time was instead spent somewhere else. If you get my drift. I was glued to the throne. As in the toilet.
(and you just got a taste of Mark’s over-explanation humor he’s famous for).
Oh no! That totally sucks, hon! Sugar alcohols like maltitol do that to me…that’s why I can’t eat those new Detour bars or the Think Thin ones that everyone always seems to rave about. 🙁
Wow—these look and sound awesome. I don’t normally go for donuts (nor do I have a donut pan), but I may have to rethink my stance.
These would make some pretty stellar muffins…just sayin! 😉
oh my gee, okay pumpkin cornbread is on the backburner…THIS is the next to make recipe…Although I haven’t tried tagatose (It sounds pretty cool…something I’d name my kid) I’ll try it with sugar or something granulated. like sand.
This may be the last week I save up the posts….A bombing puts me behind the ball park in all these delicious recipes come food prep time!
I’m giving you round of applause applause applause for holding out for so long! And now I secretly hope I’ve put Gaga in your head for the rest of the day! 😉
It sounds pretty cool…something I’d name my kid <- Bahaha!
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I would kill for these right now. I can’t remember if I’ve already commented on this post?
I don’t know what it is about sprinkles, but when I see something sprinkley, I just HAVE to eat it!!!!
Can these ship??? YUM!!
OMFG – so I can eat these – minus the milk and the oat flour – how can I replace these things?? I could use…… Maybe some pea protein? Might make it taste different? I dunno but I NEED TO MAKE THIS!
Hmm, I’m not really sure. Plant-based protein powders vary so much from brand to brand and I’ve never actually worked with a pea protein before…maybe you could mix it with some coconut flour? Just a thought!
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These look flippin delicious .
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such a creative recipe. looks delish!
Thank you, Dina!
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