[butts] - n. 1. A young woman who is smitten with food 2. A young woman who strives for balance

Chocolate Pumpkin Donut Bites

Chocolate Pumpkin Donut Bites

My guess is that if all of you were gathered into a room and I asked how many of you were pumpkin spice lovers, the majority of hands in the room would shoot up (and no, I wouldn’t be offering you a pumpkin spice latte, unfortunately).

So if gajillions of people love pumpkin spice, why is it considered only a fall seasoning? Yes, pumpkin is a fall vegetable, but the spice? I mean… why can’t I have a pumpkin spice popsicle or smoothie bowl or frozen yogurt in the middle of the summer if I want?

Well, I say throw those seasonal restrictions out the window and let’s eat pumpkin whenever, wherever we want!

For now, I will be sticking with these Chocolate and coconut coated pumpkin donut bites. What are donut bites, you ask? The product of someone who wants donuts but doesn’t have a donut pan, obviously.

While I love playing around with original recipes, I also love to re-create ones that are already out there. I was craving donuts and stumbled upon the recipe that inspired these. Thanks to Simple Mills Pumpkin mix, these bites are GF, DF, and refined sugar free. They are perfect for a midday snack, a sweet breakfast treat, or a late night dessert. Chocolate and pumpkin are not an uncommon pair, but coconut and pumpkin definitely are. Yet this tropical flavor adds a nice bright taste to lighten up that fall feel.

So throw that book of culinary rules out your window and whip up a batch of these donut bites (or, if you are a donut pro and have a donut dish, I guess boring old donuts would suffice).

Do you ever incorporate non seasonal ingredients year round? What is your go to?


  • 1 box of Simple Mills Pumpkin Spice Mix
  • 3 eggs
  • 1 tbs vanilla
  • ¼ cup unsweetened vanilla almond milk
  • ½ cup dark chocolate, 80% or higher
  • 1/3 and ¼ cup coconut oil, separated
  • 1/3 cup unsweetened coconut flakes


Start by preheating your oven to 350 degrees Fahrenheit. As this is happening, melt the 1/3 cup of coconut oil. In a bowl, whisk the three eggs. Once cooled, add in the coconut oil, vanilla, and almond milk. Make sure to mix these very well and then add in the box bit by bit until fully incorporated.

Using two spoons, scoop the dough into ball-like shapes and place them on a oil-coated baking sheet. Once done, place them into the oven for 15-17 minutes, or until a toothpick comes out clean from the center.

As they are cooling, melt the remaining coconut oil. Next, add in the dark chocolate. Place these together in the microwave, pausing it every 10 seconds or so to take out and stir. Then, once the chocolate is completely melted and donuts are mostly cooled, dip the top surface of every donut in the mixture. Sprinkle coconut flakes on top.

Either let the donuts finish cooling and chocolate harden on the rack or put the baking sheet into the tray if you want them done faster.

Take a big bite and enjoy!

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