Imagine biting into a perfectly soft, warmly spiced donut hole that's not only gluten-free and dairy-free but bursting with autumn flavors! These magical pumpkin donut holes are about to become your new obsession - a guilt-free treat that proves healthy eating can be absolutely delicious. Whether you're managing dietary restrictions or simply craving a wholesome snack, these little bites of joy will transform your baking game and leave everyone asking for your secret recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free, Dairy Free
Serves: 24 donut holes
Ingredients
- 1 cup gluten-free flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and line a mini muffin tin with non-stick cooking spray or silicone muffin cups.
- In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate medium bowl, mix the pumpkin puree, melted coconut oil, and almond milk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
- Using a small cookie scoop or tablespoon, carefully fill each mini muffin cup about 2/3 full with the pumpkin donut batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Remove from the oven and let the donut holes cool in the pan for 5 minutes.
- Gently transfer the donut holes to a wire rack to cool completely.
- Optional: Dust with powdered coconut sugar or dairy-free cinnamon glaze before serving.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- • Use fresh, high-quality spices to maximize the warm pumpkin flavor • Don't overmix the batter - this keeps the donut holes tender and light • For extra moisture, ensure your pumpkin puree is room temperature • Invest in a good non-stick mini muffin tin or silicone molds for easy release • Let donut holes cool completely before storing to prevent sogginess • For a fancy finish, experiment with different toppings like cinnamon sugar or a light dairy-free glaze • These donut holes freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 45kcal
Carbohydrates: 4g
Protein: 1g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
