Baked Chia Pumpkin Pie Donut

• Vegan

• Produce

  • 1 cup Pumpkin puree, canned

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 Dark chocolate to serve
  • 1 tbsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 1/2 cups Whole wheat flour, white

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 2 tbsp Chia seeds

• Liquids

  • 6 tbsp Water

Found on wholefoodbellies.com

Description

Directions

• 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 dont 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