These gluten-free & dairy-free pumpkin donut holes are the perfect bite-sized treat for fall! Soft, fluffy, and packed with warm pumpkin spice flavors, they’re coated in a delicious cinnamon-sugar topping for the ultimate indulgence. Whether you enjoy them with your morning coffee or as a cozy dessert, these donut holes are a must-try for pumpkin lovers—without the gluten or dairy! 🎃🍩✨ From Hope & Hummus
Ingredients
- 1 ¾ cup gluten-free flour
- 2 teaspoon baking powder
- ¾ cup pumpkin puree
- ½ cup brown sugar
- ⅓ cup neutral oil I used avocado oil!
- 1 egg
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ½ cup non-dairy milk I used almond milk!
For the cinnamon sugar coating:
- ⅓ cup coconut oil melted
- ⅔ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350℉ and grease 24 mini muffin tins.
- In a bowl, mix together all of the donut ingredients until you have a smooth batter. Fill the prepared muffin molds about ¾ of the way full and bake for 10-12 minutes, or until a toothpick comes out clean.
- Once the donut holes are out of the oven and have cooled, mix together the cinnamon and sugar. Dip each donut hole in the melted coconut oil and then immediately coat in the cinnamon sugar mixture until covered. Enjoy!
