Pumpkin Spice Donut Holes

Hannah Sunderani
Oct 12, 2016
4 min read

Canadian Thanksgiving might be over, but our love for anything pumpkin doesn't need to be! If there was a law for consuming too much pumpkin I would definitely go to jail. For that matter, I would commit a crime for anything pumpkin flavoured. And in some ways, I do! For years I've been sneaking over to the fridge and nomming down too many pumpkin treats when no-ones looking. Like some kind of baked good burglar! It's a joyful sin I can't help but commit.

Although, this sin does come with some consequences. GUILT! During the Thanksgiving/Halloween season I always feel guilty about indulging in too many baked goods! It especially starts to seep in after sneaking the third slice of pumpkin tart! At the end of the day I feel so unhealthy! And after spending all summer doing the 8 week Bikini Series by Karena and Katrina's Tone It Up, I'm feeling the guilt as I wave goodbye to my favourite itty bitty bikini. I can even picture Karena and Katrina sitting on my shoulders at times of weakness. Katrina yelling, "think of the booty!" as the baked goods get closer and closer to my lips. It's so hard to have self discipline when the baked goods are also taunting "eat me now!."

Thank goodness though for the Tone it Up girls. They have become a big source of my inspiration this season; with their healthy recipes and in helping me better exercise portion control! These Pumpkin Spiced Donut Holes certainly do the trick! It was a recipe that was inspired by Karena and Katrina's recipes from Tone it Up. This recipe isn't quite the same, but it's delicious and still nutritious! I've made it completely vegan, and used alternative flours like wholewheat, buckwheat and almond flours to sub in for the protein powder they used. Mainly because I'm not a fan of baking with protein powder - I don't really like the taste and texture it gives. I can happily say that these Pumpkin Spiced Donut Holes have been my savour this year! I finally get to indulge without feeling glutinous! Because what reason do we have to feel guilty when they're bite sized?! They are the perfectly sized baked good for my everything pumpkin addiction. And don't be too quick to judge these donut by their size. Although they're small, they're mighty flavourful! Not to mention, they are made with wholesome ingredients, like coconut sugar, wholewheat flour, buckwheat flour and almonds.

And let's be honest, there are just too many delicious baked goods to indulge in at this special time of year! October is our "cozy" month where we get to kick back a little, and indulge in sweet favourites. I mean who wouldn't be throwing pumpkin into everything when there's such an abundance? (Heck, we have so many we've become accustomed to carving funny faces in them and sticking in candles!) It wouldn't be fair to the plentiful pumpkins to deny our taste buds some of the best ways to enjoy their glorious taste! And Karena and Katrina get it! Not only have they offered healthier Pumpkin Spiced Donut Holes to satisfy our cravings, but they've made portion control so much more attainable! So go ahead and feel guilt-free with these bite sized donuts. And let's hope these healthy-ish Pumpkin Spice Donut Holes will help us get back into our itty bitty bikinis next season.

Ah.....I've got at least 8 months to worry about that!

Pumpkin Spice Donut Holes

Makes: Approx. 18| Prep Time: 15-20 mins| Cook Time: 20 mins

Ingredients:

Dry ingredients:

3/4 cup almond meal (ground almonds)
3/4 cups oat flour (ground oats)
1/4 cup buckwheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
2-3 tbsp coconut sugar (or to taste)

Wet ingredients:

1 chia egg (1 tbsp chia seeds to 3 tbsp water)
1/4 cup almond milk
1/4 tsp vanilla
1/4 cup pumpkin puree

For rolling: (optional)

coconut oil
1/4 cup coconut sugar
1 tsp cinnamon

Directions:

Preheat oven to 350F. Begin by making your chia egg. Mix 1 tbsp chia with 3 tbsp water and let sit for 10-15 minutes.
In a large mixing bowl add all your dry ingredients. Mix together to combine.
In a separate bowl mix together your wet ingredients: chia egg, almond milk, vanilla and pumpkin puree. Mix well.
Add wet ingredients to dry ingredients and mix to combine. Add more coconut sugar if desired.
Line baking tray with parchment paper. Rub hands with a little bit of coconut oil to stop the batter from sticking. Then, roll batter between hands into small bite sized balls, each approximately the size of a golfball. Place onto the backing tray and continue process until you've used all the batter. Continuing rubbing your palms with a little coconut oil as needed to avoid the batter from sticking to your hands.
Place in the oven to bake for 20 minutes, or until golden brown. Then remove from heat and let cool for approx. 5 minutes. On a rimmed plate add your coconut sugar and cinnamon. Mix together. Then roll each donut hole in the sugar mixture to lightly coat. Continue process until all donuts are lightly coated with cinnamon coconut sugar.