The other day made pumpkin bread, and we had some leftover batter. We decided to experiment a bit and make some pumpkin bread bites. Once we tasted them, we realized quickly that they were actually more like pumpkin donut holes. Also our very pedantic daughter told us they were donuts, and who can argue with a stubborn two year old who is busy licking chocolate off as many treats as she can get her hands on?
Pumpkin Donut Holes: A Treat Whose Time Has Come
It’s pumpkin season, as we all know. I’ve heard that being into pumpkin stuff is “basic,” but those scare quotes should tell you that I’m old enough to not fully understand what basic means. Also, I don’t care because pumpkin stuff is delicious. Please also hold off on criticizing yoga pants and scarves and whatever else you might feel other people are enjoying too much.
Where was I? Oh, right: pumpkin donut holes. If the name isn’t enough to convince you that you want these, then just look at a picture of Jocelyn putting some chocolate on them.
These came out great. They’re soft and crumbly and delicious. If you like pumpkins or chocolate or things shaped like acorns (note: do not eat actual acorns, they’re pretty gross), then these are for you.
1 1/2 cup pumpkin purée
1 cup coconut sugar
1 Tsp vanilla
1 Tsp pumpkin pie spice
2/3 cup coconut oil, melted
1 Tbsp chia seeds mixed with 3 Tbsp water
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
2 1/2 cup spelt flour
Preheat oven to 350° F. Mix all of the ingredients together in a medium bowl. Place into a prepared tray (ours was a fall-themed cakelet/mini-muffin pan). Bake for 30 minutes.