Pumpkin Spice Donut Holes – Gluten Free

Today is round two of making tomato sauce with my family, and it’s been a long time tradition to bring coffee and donuts for the occasion! This time, I decided to try making some donuts, or donut holes rather, and I must admit, they are TO DIE FOR! Seriously, give these pumpkin spice donut holes a try. They are moist, soft, sweet, delicious, *drooling* excuse me.

These were gone within minutes, no joke!!

Okay, so pumpkin spice donut holes. Since I don’t typically like to fry (in the interest of keeping things healthy). Nor do I have a donut hole pan, I had to improvise. Instead, I used mini muffin trays. I filled them about half way so the size would be close to the size of a donut hole. The result, AMAZING! Quite possibly the best dessert I’ve ever made. Try these, seriously.

I try to make my recipes as simple as possible. In this case, I use canned pumpkin puree to save the time and hassle of carving into a pumpkin. But feel free to use a fresh pumpkin if that’s your preference. To prepare you batter, combine your dry ingredients and wet ingredients in separate bowls first. Then mix all together using a whisk. You will have a somewhat sticky batter.

Fill your mini muffin trays about half way full. Then bake and glaze! YUM, just look at that coating.

I really had to restrain myself from eating more than 1 before I made it to my mom’s house for our annual tomato sauce making. Okay fine, I had way more than 1!

Enjoy these donuts with a fresh pot of coffee in the morning, or as an after dinner treat! If you can wait until then. My best advice is don’t even try them if your intent is to share. 🙂

Pumpkin Spice Donut Holes

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Servings: 36 donut holes

These pumpkin spice donut holes are free from gluten and refined sugar, but they are loaded with delicious pumpkin flavour.

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Ingredients

Dry Ingredients

• 1.5 cups oat flour
• 2 tsp baking powder
• 1/4 cup coconut sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger

Wet Ingredients

• 1/2 cup unsweetened cashew milk or milk of choice
• 4 tbsp coconut oil melted
• 1/3 cup pumpkin puree
• 2 tbsp maple syrup

For the Glaze

• 1/2 cup coconut sugar
• 2 tsp cinnamon
• 1/4 cup coconut oil melted

Instructions

• Preheat the oven to 375 degrees and grease your mini muffin trays (I used coconut oil), enough for 36 donut holes. I used 1 full tray and half the second tray.
• In a large bowl, combine your dry ingredients: oat flour, baking powder, coconut sugar, cinnamon, nutmeg and ginger.
• In a small bowl, combine the wet ingredients: milk, melted coconut oil, pumpkin puree and maple syrup.
• Add the wet to the dry, and mix until well combined.
• Filling only 2/3 of the way, evenly distribute your mixture between the mini muffin trays. You should get approx 36 donut holes. Do not fill to the top, or you will end up with muffin looking desserts instead. (Although I'm sure they'd taste just as great!)
• Bake for 6-8 minutes, check level of doneness at the 6 minute mark by inserting a toothpick in the center, to see if it comes out clean. Do not overcook, or they will be dry. (Remember these cook quickly because of their small size.) Remove from the oven and let cool for a few minutes until able to handle.
• While the donut holes are baking, prepare your glaze by melting the coconut oil in a small pot. Then, in a separate, small bowl, mix together the coconut sugar and cinnamon.
• When the pumpkin spice donut holes are cool enough to handle, glaze them one at a time by dipping each one into the oil (making sure to coat all around, but shake off any excess), then dip in the sugar/cinnamon mixture, again coating all around and shaking off excess.
• Serve and enjoy!

Serving: 1Donut Hole | Calories: 62kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 53mg | Sugar: 2g | Vitamin A: 7.1% | Vitamin C: 0.1% | Calcium: 1.9% | Iron: 1.5%

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