Gluten-Free Pumpkin Donut Holes
User Reviews
4.2
18 reviews
Good
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
28 mins
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Servings
30 donut holes
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Course
Breakfast
Gluten-Free Pumpkin Donut Holes
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Gluten-free pumpkin donut holes are rolled in cinnamon sugar and are generously spiced. They’re tender and perfect for breakfast or brunch.
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Ingredients
For the donut holes:
- ½ cup 66 grams coconut flour
- ¾ cup 75 grams almond flour
- 1 ¼ teaspoons baking soda
- 3 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 4 large eggs room temperature
- 7 tablespoons unsalted butter or coconut oil melted
- ½ cup maple syrup
- 2 tablespoons brown sugar
- ½ cup canned pumpkin puree not pumpkin pie filling
- 2 teaspoons vanilla extract
For the cinnamon sugar:
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 °F.
- Line a mini muffin pan with 24 muffin liners.
- In a large bowl, mix together the dry ingredients (coconut flour through salt).
- In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
- Add the dry mixture to the wet mixture and stir just until combined.
- Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You'll likely have enough batter for another six donut holes.
- Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean.
- Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
- When ready to serve, mix the cinnamon with the sugar in a small bowl. Roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it's recommended to roll the donuts in the sugar no more than 8 hours before serving.
- Store in an airtight container for up to 2 days.
Genuine Reviews
User Reviews
Overall Rating
4.2
18 reviews
Good
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