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–+ servings
Pumpkin Donut Holes

Delicious Pumpkin Donut Holes – Guilt-Free Fall Treats

These Pumpkin Donut Holes are a quick and guilt-free treat, perfect for fall, made without gluten, eggs, or dairy.
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Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings: 12 donut holes
Course: Desserts
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Gluten-Free All-Purpose Flour
  • 1 tbsp Baking Powder Ensure it's gluten-free
  • 1 cup Pumpkin Puree Can use homemade for freshness
  • 1 tsp Cinnamon Or pumpkin pie spice for a twist
  • 3/4 cup Granulated Sweetener Coconut sugar or substitute
  • 1/2 cup Non-Dairy Milk Almond or oat milk recommended
  • 1 tsp Vanilla Extract Highly recommended
  • 2 tbsp Coconut Oil Optional, skip for oil-free
  • Cooking Spray For coating the pan
For the Coating
  • 1 cup Cinnamon Sugar Mixture Make with sugar and ground cinnamon

Equipment

  • donut hole pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat your donut hole pan with cooking spray.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, and sweetener.
  3. In a separate bowl, mix the pumpkin puree, non-dairy milk, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and fold together until just combined.
  5. Fill each cavity of the donut hole pan two-thirds full with the batter.
  6. Bake for 14 minutes or until golden and a toothpick comes out clean.
  7. Cool for a few minutes, then roll each donut hole in cinnamon sugar while still warm.

Nutrition

Serving: 1donut holeCalories: 80kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 150mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 1500IUCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container. For best taste, roll in cinnamon sugar while warm.

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