The leaves are starting to fall, the wind is a bit nippier, and I’m up to 3 cups of hot tea a day….I seriously love Fall. These Pumpkin Donut Holes are absolutely delish, and are perfect with your morning latte. Super sweet, moist, and light. They are also gluten-free! I’m such a huge donut fan but why are the holes always better?? I used my Bella Cake Pop and Donut Hole maker which makes it super fast and easy to make these babies, and they come out the perfect shape and consistency.
- 3/4 C + 2 T. gluten-free flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 1/4 C. coconut oil, melted
- 1/2 C. maple syrup
- 3/4 C. pumpkin puree, room temperature
- 1 tsp. vanilla extract
Cinnamon Sugar Coating-
- 1/4 cup Truvia or organic cane sugar
- 1 tsp. pumpkin pie spice (or cinnamon)
- 2 T. unsalted butter (I use Kerrygold ALWAYS), melted
- Preheat the oven to 350 degrees and line mini muffin pan with muffin liners. (If you are using a donut hole maker, skip this step).
- In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
- In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
- Add the dry mixture to the wet one and stir just until combined.
- Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean (or fill the donut hole maker holes with mixture and cook for 2-3 minutes each batch, depending on maker brand).
- Invert the muffins/donut holes onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping.
- Mix together the sugar and cinnamon/pumpkin spice in a small bowl.
- Dip the tops and sides of the mini muffins or donut holes in the butter and then roll in the cinnamon/pumpkin sugar.
- Serve immediately. Can also be stored in an airtight container in the refrigerator for up to 3 days (in which case I’d warm them up before serving).
*Adapte from Texan Erin