Vegan Sugar Free Chocolate Chip Pumpkin Donuts
Baked cake style donut's packed full of sweet spices, pumpkin and chocolate chips.
Servings: 6 Donuts
Calories: 245kcal
Ingredients
- 3 and 1/2 tablespoons Unsweetened Almond Milk*
- 6 tablespoons Vegetable Oil
- 2 teaspoons Molasses/Black Treacle
- 6 tablespoons Pumpkin Puree
- 5 tablespoons Natvia Natural Sweetener*
- 125 grams Plain/All Purpose Flour 1 cup
- 1 teaspoon Baking Powder
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon AllSpice
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/4 teaspoon Ground Cloves
- 50 grams Dark Chocolate Chips 1/4 cup
Instructions
- Lightly grease a 6 hole donut pan with vegan-friendly oil/spread and place to one side.
- Preheat your oven to 180C / 350F / Gas mark 4.
- In a medium-sized bowl add in the almond milk, molasses, vegetable oil and pumpkin purée. Mix everything until very well combined.
- Mix in the Natvia natural sweetener.
- Add in the flour, baking powder and spices and whisk everything gently together.
- Fold in the dark chocolate chips.
- Spoon the mixture into your donut pan and pop it in your hot oven and bake for 15-17 minutes.
- Once baked through, take the pan out of the oven and allow them to cool for 5 minutes before transferring them to a wire rack to fully cool down.
- Kept in an airtight tin, these donuts should last for 5 days. If you want to freeze them place them in the freezer and eat within 2 months.
Notes
* I used unsweetened Almond Milk but any Vegan milk will work in this recipe.
*I used 0 Calorie Natvia Natural Sweetener but any 0 calorie sweetener can be used. If you want you can replace it with sugar.
Nutrition
Serving: 1Donut | Calories: 245kcal | Carbohydrates: 24.1g | Protein: 2.8g | Fat: 16.2g | Saturated Fat: 4.1g | Sodium: 8mg | Fiber: 0.9g | Sugar: 5.8g