Ok we are starting Fall right with a Chia Pumpkin Pie Donut! Tomorrow marks September 1st, and we all know that in the U.S. that means pumpkins, pumpkin spice and chocolate chip everything. I am a bit torn as I will be traveling in Australia for the duration of Fall and will miss out on my favorite season completely. So in preparation I have been getting my Fall flavors fix for the past couple of weeks, and will continue to fit as much in as I can in the next couple of weeks.
As an aside, If you happen to live anywhere near Sacramento in California, don’t expect to get your hands on any pumpkin pie spice anywhere tomorrow – I will be buying it all up first thing in the morning to bring it back to Oz with me (you can’t get it there and I have had so many requests 🙂 ).
A baked chia pumpkin pie donut is super fluffy, filling and delicious. Perfect for breakfast or an afternoon snack. If you don’t have a doughnut pan, they will work just as well as muffins, but doughnuts are just way more fun 🙂 Drizzle on some melted dark chocolate to take them to the next level, and you will be a happy wee clam when it comes to afternoon tea time (I know I was).
What are you looking forward to the most with Fall on our doorstep? Let me know if you try out a chia pumpkin pie donut! If you need some more Fall recipe inspiration then be sure to check out these recipes:
- 2 tbsp chia seeds
- 6 tbsp water
- 1 1/2 cups white whole-wheat flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 cup canned pumpkin puree
- Melted dark chocolate to serve optional
- Preheat oven to 350F
- Make your chia eggs by combining the chia seeds with the water and setting aside for at least 5 mins
- In a large bowl. whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt
- Make a well in the middle of the flour mixture and pour in the maple syrup, coconut oil and chia seed mixture. Mix together (but don't over-mix), gently fold in the pumpkin puree until just combined
- Coat the inside of the doughnut pan with coconut oil to prevent sticking. Divide the mixture between 12 doughnut cups (you will have to do two loads if your pan only holds 6 doughnuts). Pop in the oven and bake for 20 minutes, until golden and a tooth pick comes out clean. Leave to cool completely in the pan
- To serve: melt some dark chocolate and dip the tops of the doughnuts in the melted chocolate (optional)
- To store: store at room temperature or freeze
Could you please tell me if the calorie count includes the chocolate topping or not
Hi Tammy, it doesn’t include the topping.
Looking forward to making these! However I need some clarity. Is it 1 and 1/4 tsp baking soda?
Hope you enjoy 🙂 Thanks so much for pointing out the typo! It is 1 tsp baking soda and 1/4tsp baking powder – I have corrected it on there now!
Can you substitute whole wheat flour for the white whole-wheat flour?
If not, what would be a good healthy sub-in?
Thanks!
Hey Stacie, I have tried them with whole wheat flour and they did work, they were just a little bit heavy, but they still tasted good which is what matters right 🙂 Good luck, I would love to hear how you go!
Yesss to these amazing looking fluffy pumpkin donuts! I’d love to dip these in my PSL! Ha, I love all things pumpkin! Bring it on fall!
I agree 🙂 Now if only the weather would cool down!!!
These would be so perfect for breakfast this morning!
Ha we actually just finished off yesterdays batch for breakfast 🙂 Perfect!
This looks incredible! Wish I had some right now!
Pretty easy to whip up a batch 🙂
Ohlala, now this is my kind of donut. I can smell it through the computer screen.
It smells pretty delicious 🙂
Gorgeous pics. love it so much.
Thanks Aish 🙂
We like this idea very much! No hot fat to contend with & great for the Fall.
Oh I am way too dangerous with hot fat 🙂
Good recipe and stunning pictures 🙂
Oh thank you so much Sundari 🙂