Baked Chia Pumpkin Pie Donut
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.
Servings: 12 serves
Calories: 117kcal
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
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: 117kcal | Carbohydrates: 14.4g | Protein: 1.3g | Fat: 6.9g | Saturated Fat: 5.8g | Sodium: 75mg | Fiber: 1.9g | Sugar: 8.6g