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    Home » All Recipes

    Author: Donna | Published: Jul 26, 2021 |

    Baked Chia Pumpkin Pie Donut

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    Baked Chia Pumpkin Pie Donuts. The perfect healthy snack for Fall. Vegan and refined sugar free

    Once Fall hits in the US you just know pumpkin pie spice is going to be everywhere! Pop some pumpkin puree and pumpkin spice into these healthy and delicious baked donuts. Perfect for breakfast on the go or an afternoon snack. What's even better is that they freeze well, perfect for batch baking for the busy week ahead.

    Baked Chia Pumpkin Pie Donut
    Baked donuts are lighter and healthier than fried donuts. Plus they are super easy!

    The perfect easy comfort food snack which pairs just perfectly with a decadent pumpkin hot chocolate (also a great way to use up the rest of the pumpkin in that can you bought for making the donuts!)

    Baked Chia Pumpkin Pie Donut

    Jump to:
    • Baked Chia Pumpkin Pie Donut
    • How To Make Pumpkin Pie Spice Donuts
    • Tips, Tricks, and Substitutions
    • Storage and Freezing
    • Need More Pumpkin Recipes?
    • Recipe

    Let's start Fall off right with a Chia Pumpkin Pie Donut!

    On September 1st in the US every year without fail you will see pumpkins, pumpkin spice, apple cider, and chocolate chip everything in all of the shops.

    It's very hard to not get swept up in the excitement of it all (believe me, I tried).

    For these pumpkin pie donuts, you are going to need:

    • chia seeds: it doesn't matter whether you use black or white chia seeds;
    • white whole-wheat flour;
    • pumpkin pie spice (if you don't live in the US and still want to make these pumpkin donuts, then you can very easily make your own pumpkin pie spice using a recipe like this one: DIY pumpkin pie spice from Minimalist Baker);
    • baking soda;
    • baking powder: look for the variety without aluminum as linked here;
    • maple syrup: you want pure maple syrup, not maple flavored syrup;
    • coconut oil;
    • pumpkin puree;
    • dark chocolate to serve.

    Nothing too fancy!

    BONUS: Using chia seeds and pumpkin puree as a binder makes these donuts naturally vegan.

    Baked Chia Pumpkin Pie Donut
    Add a chocolate drizzle and some desiccated coconut to take these donuts over the edge.

    How To Make Pumpkin Pie Spice Donuts

    A baked chia pumpkin pie donut is super fluffy, filling, and delicious.

    They are just perfect for breakfast or an afternoon snack, or a sweet little addition to your lunchbox.

    If you don’t have a doughnut pan for baking the donuts, don't worry, they will work just as well as muffins in either a normal or a mini muffin pan. Just adjust the timer depending on your method.

    Simply mix all of your dry ingredients together.

    Mix all of your wet ingredients together until smooth.

    Add them together and whisk well until combined.

    Be sure to coat the donut pan with some melted coconut oil or butter before adding the batter to the pan to prevent it from sticking.

    Allow them to cool for about 5 minutes after baking as this allows the donuts to shrink away from the edges of the pan a little and makes it a lot easier to remove the baked donuts from the pan.

    Want to take it to the next level?

    Drizzle on some melted dark chocolate to make these baked donuts even more wow!

    I guarantee you will be a happy wee clam when it comes to afternoon tea time (I know I was).

    Baked Chia Pumpkin Pie Donut
    Baked pumpkin pie donuts have a more toothsome texture than a traditional donut.

    If you want some pumpkiny goodness, but don't want to spend too much time in the kitchen then try this pumpkin bread with cake mix.

    Tips, Tricks, and Substitutions

    If you can't get your hands on canned pumpkin (i.e. if you live in Australia where it is basically non-existent unless Aldi is having a US week...) then you can always make your own pumpkin puree by using a recipe like this one from Its Not Complicated Recipes: How To Make Pumpkin Puree.

    Chia seeds: these are used to bind the ingredients of the donuts together (and they are also a nutritional powerhouse!). However, if you cannot get your hands on chia seeds you can sub in one of the following:

    • 2 small lightly beaten eggs (use this if you don't need the donuts to be vegan)
    • 2 tablespoon ground flax seeds - this is the perfect option if you would like the donuts to remain vegan.
    black cooling racks with freshly baked banana donuts cooling down
    Be sure to let the donuts cool for at least 5 minutes before removing them from the pan for easy removal.

    Allow To Cool

    Make sure you let the donuts cool for at least 5 mins in the donut pan before trying to remove them, otherwise you risk them sticking as they are fairly delicate.

    Once removing them from the donut pan, add to a cooling rack and allow to cool completely before adding the chocolate drizzle, otherwise, it will melt straight away and not stick to the donut.

    If you would like to keep these donuts on the healthier side, then use dark chocolate with less added sugar as the drizzle on top, or leave the drizzle off completely (they will still taste delicious).

    Storage and Freezing

    Store the donuts in an airtight container with a lid in the fridge for 3-5 days.

    These donuts can also be frozen, however, it is best to freeze before adding the chocolate drizzle.

    To defrost, simply remove them from the freezer the night before the donuts are needed, and allow them to thaw in the fridge overnight.

    Pumpkin pie donuts can also be heated in the microwave or air fryer if you want something a bit more comforting.

    Mini muffin tray loaded with cooked mini pumpkin muffins. apple slices, cinnamon sticks and a sprinkling of granola against a white background.
    Next try these mini pumpkin muffins with apple and granola.

    Need More Pumpkin Recipes?

    If you need some more Fall recipe inspiration then be sure to check out these recipes:

    • Baked Pumpkin Pie Oatmeal
    • Healthy Pumpkin Muffins with Apple and Granola Crumb
    • Pumpkin Spice Granola
    • Pumpkin Goat Cheese Risotto with Pomegranate

    Happy Eating

    xx

    Recipe

    Chocolate covered pumpkin pie donuts resting against a donut tray

    Baked Chia Pumpkin Pie Donut

    Donna
    Fall is here and pumpkin pie spice is everywhere. Pop some pumpkin puree and pumpkin spice into these healthy and delicious donuts. Perfect for a breakfast on the go or an afternoon snack. Vegan and refined sugar-free.
    4.75 from 8 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Snack
    Cuisine Sweet
    Servings 12 serves
    Calories 117 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 2 tablespoons chia seeds
    • 6 tablespoons water
    • 1 ½ cups white whole-wheat flour
    • 1 tablespoons pumpkin pie spice
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup maple syrup
    • ⅓ cup melted coconut oil
    • 1 cup canned pumpkin puree
    • Melted dark chocolate to serve optional
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350F (175C)
    • Make your chia eggs by combining the chia seeds with the water and setting them aside for at least 5 mins. They will be quite thick and gelatinous when ready.
      2 tablespoons chia seeds, 6 tablespoons water
    • In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
      1 ½ cups white whole-wheat flour, 1 tablespoons pumpkin pie spice, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon 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 everything is just combined.
      ½ cup maple syrup, ⅓ cup melted coconut oil, 1 cup canned pumpkin puree
    • Coat the inside of the doughnut pan with melted 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)
      Melted dark chocolate to serve
    • To store: store at room temperature or freeze

    Notes

    • Store: store cooled donuts in an airtight container at room temperature for about 3 days. They can also be stored in the fridge, but this will make them less moist and more cake-like.
    • Freeze: cooled donuts can also be frozen for about 3 months. Freeze in a single layer until partially frozen and then transfer to a Ziploc bag. This prevents them from sticking together.
    • Pumpkin: use plain unsweetened canned pumpkin or roast and mash your own pumpkin.
    • Glaze: glazing the donuts with chocolate is an optional extra.

    Nutrition

    Calories: 117kcalCarbohydrates: 14.4gProtein: 1.3gFat: 6.9gSaturated Fat: 5.8gSodium: 75mgFiber: 1.9gSugar: 8.6g
    Tried this recipe?Leave a comment HERE and let us know how it was!
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    Reader Interactions

    Comments

    1. Blithe Raines says

      October 25, 2020 at 3:36 pm

      Loved making these today! Everything was perfect! They cooked exact with time posted and fam loved them. I will try them with a Maple glaze soon. Thanks for another delish and cozy recipe!

      Reply
      • Donna says

        October 26, 2020 at 9:22 am

        So happy to hear blithe!! My kids are HUGE fans of homemade donuts 🙂

        Reply
    2. Tammy Wiggins says

      May 17, 2019 at 10:14 pm

      Could you please tell me if the calorie count includes the chocolate topping or not

      Reply
      • Donna says

        May 18, 2019 at 8:26 am

        Hi Tammy, it doesn't include the topping.

        Reply
    3. Lynper says

      November 05, 2016 at 7:12 pm

      Looking forward to making these! However I need some clarity. Is it 1 and 1/4 tsp baking soda?

      Reply
      • Donna1 says

        November 08, 2016 at 7:12 pm

        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!

        Reply
    4. Stacie says

      November 02, 2016 at 11:26 am

      Can you substitute whole wheat flour for the white whole-wheat flour?
      If not, what would be a good healthy sub-in?
      Thanks!

      Reply
      • Donna1 says

        November 02, 2016 at 2:39 pm

        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!

        Reply
    5. Bethany @ Athletic Avocado says

      September 08, 2016 at 4:15 am

      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!

      Reply
      • Donna1 says

        September 08, 2016 at 8:20 am

        I agree 🙂 Now if only the weather would cool down!!!

        Reply
    6. Jen | Baked by an Introvert says

      September 06, 2016 at 6:10 am

      These would be so perfect for breakfast this morning!

      Reply
      • Donna1 says

        September 06, 2016 at 10:55 am

        Ha we actually just finished off yesterdays batch for breakfast 🙂 Perfect!

        Reply
    7. Sam | Ahead of Thyme says

      September 05, 2016 at 9:10 pm

      This looks incredible! Wish I had some right now!

      Reply
      • Donna1 says

        September 06, 2016 at 10:56 am

        Pretty easy to whip up a batch 🙂

        Reply
    8. Florentina says

      September 05, 2016 at 12:11 pm

      Ohlala, now this is my kind of donut. I can smell it through the computer screen.

      Reply
      • Donna1 says

        September 05, 2016 at 6:30 pm

        It smells pretty delicious 🙂

        Reply
    9. Aish says

      September 05, 2016 at 11:21 am

      Gorgeous pics. love it so much.

      Reply
      • Donna1 says

        September 05, 2016 at 6:30 pm

        Thanks Aish 🙂

        Reply
    10. Platter Talk says

      September 05, 2016 at 9:06 am

      We like this idea very much! No hot fat to contend with & great for the Fall.

      Reply
      • Donna1 says

        September 05, 2016 at 9:46 am

        Oh I am way too dangerous with hot fat 🙂

        Reply
    11. Sundari says

      September 02, 2016 at 2:36 am

      Good recipe and stunning pictures 🙂

      Reply
      • Donna1 says

        September 04, 2016 at 1:40 pm

        Oh thank you so much Sundari 🙂

        Reply
    4.75 from 8 votes (2 ratings without comment)

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

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