Gluten-Free Pumpkin Donut Holes Recipe

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Welcome the Flavors of Gluten-Free Pumpkin Donut Holes Recipe

There’s something wonderfully cozy about pumpkin-spiced treats, especially when you’re craving a little something sweet but still want to keep it light and wholesome. That’s exactly why I adore sharing this Gluten-Free Pumpkin Donut Holes Recipe — it’s quick, bursting with warm fall spices, and perfectly petite for snack time or dessert. Whether you’re hosting a weekend brunch or need a creative weeknight treat your family will gobble up, these bite-sized delights hit the spot every time.

What I love about these donut holes is how they deliver that comforting pumpkin flavor without the fuss of frying—a simple bake in the oven gives you golden crisp edges and soft, tender centers. Plus, going gluten-free never tasted this good! You’ll enjoy how the cinnamon sugar coating adds just the right touch of sweetness and spice that makes these little rounds utterly irresistible.

Market Basket & Pantry Picks

Choosing the right ingredients really makes the magic happen in this Gluten-Free Pumpkin Donut Holes Recipe. I recommend picking a gluten-free baking flour blend that includes a binding agent like xanthan gum for the best texture. The pumpkin puree should be pure and smooth—homemade or canned works great. And when it comes to sweeteners, you can stick to light brown sugar and granulated sweetener or explore natural sugar alternatives you have on hand.

• 2 Cups Gluten-Free Baking Flour: Look for blends labeled for baking or specifically for cakes and cookies.
• 1 Tsp Baking Powder: Ensure it’s fresh to help your donut holes rise nicely.
• ½ Cup Light Brown Sugar Sweetener: Adds moisture and rich depth; swap with coconut sugar for a caramel hint.
• 3 TB Granulated Sweetener: Balances flavors with extra sweetness and crunchiness in the coating.
• 1 Tsp Pumpkin Pie Spice: Essential for that signature fall aroma and spice harmony.
• ½ Tsp Cinnamon: Enhances the cozy warmth without overpowering.
• 1 Cup Pure Pumpkin Puree: The heart of the recipe—natural sweetness and silky texture.
• 1 Flax Egg (1 TB Milled Flax Seed + 2 TB Water): This vegan binder keeps things tender and moist.
• 5 TB Unsweetened Non-Dairy Milk: Almond, oat, or coconut all work beautifully here.
• 1 TB Melted Vegan/Allergy-Free Butter or Oil: Adds richness; I often use melted coconut oil for a subtle fragrance.
• ½ Tsp Pure Madagascar Bourbon Vanilla Extract: Brings out the sweetness and rounds out all the spices.
• Cinnamon Sugar Coating: Mix ½ cup granulated sweetener with 1 TB cinnamon for that irresistible finish.
• Cooking Spray: Makes cleanup easy and helps the coating stick.

Cook Gluten-Free Pumpkin Donut Holes Recipe Step by Step

You’ll enjoy how straightforward baking this Gluten-Free Pumpkin Donut Holes Recipe is — no frying, no oil splatters. Just a few simple steps and your kitchen will be filled with the fragrant aroma of pumpkin and cinnamon. Let’s get you baking some bubbly, golden crisp donut holes!

1. Preheat everything: Set your oven to 350°F so it’s ready to work its magic on your batter.
2. Make the flax egg: Combine 1 tablespoon of milled flaxseed with 2 tablespoons of water in a small bowl. Let it gel for about 5 minutes—it’s a handy vegan binder that keeps these donut holes tender.
3. Mix dry ingredients: In a large bowl, whisk together the gluten-free baking flour, baking powder, both sweeteners, pumpkin pie spice, and cinnamon until evenly combined and fragrant.
4. Add wet ingredients: Stir in the pure pumpkin puree, flax egg, non-dairy milk, melted vegan butter or oil, and vanilla extract. Mix gently until the batter is smooth and thick, like a creamy pumpkin custard.
5. Prep your donut hole pan: Lightly grease each mold with cooking spray. Scoop heaping tablespoons (about 1.5 tablespoons) of batter into each section. Use your finger to gently smooth and round the tops—this helps get that perfect donut hole shape.
6. Bake to bubbly perfection: Place the pan in the oven and bake for 13-15 minutes. Halfway through, pop the pan out and smooth the tops again if you want those cute, round spheres.
7. Cool briefly & coat: Once baked, let the donut holes cool for a minute or two—still warm but not too hot. Lightly spray them with cooking spray, then toss them tightly in your cinnamon sugar mixture inside a sealed container or bag. Shake well until each donut hole shines with a sugary, spiced coating.

Serving the Dish with Flair

Serving these pumpkin donut holes is a joy in itself. The cinnamon sugar coating sparkles in the light, inviting everyone to grab one. I love plating them in a rustic basket lined with a cozy napkin for casual family gatherings. You can also pop a few on dessert plates alongside a warm chai latte or your favorite dairy-free coffee creamer for a comforting afternoon treat.

Fun Variations with Gluten-Free Pumpkin Donut Holes Recipe

• Stir in mini dairy-free chocolate chips to the batter for little pockets of melty sweetness.
• Add chopped toasted pecans or walnuts for crunch and a buttery note.
• Swap pumpkin pie spice for chai spice mix for a fragrant twist.
• Top with a light dusting of powdered sugar glaze instead of cinnamon sugar for a glossy finish.
• Incorporate a tablespoon of orange zest to brighten the pumpkin flavor with citrus sparkle.
• Try coating the baked donut holes in crushed ginger snaps for a spicy-sweet crunch.

Make-Ahead & Storage Tips

• Refrigerate: Keep in an airtight container for up to 3 days—bring to room temp or warm briefly before serving.
• Freeze: Freeze completely cooled donut holes in a sealed bag or container for up to 2 months.
• Reheat: Warm in the oven at 300°F for about 5 minutes or in a microwave for 15-20 seconds to revive that fresh-baked vibe.
• Coating Refresh: If sugar coating dulls, toss with a touch more cinnamon sugar in a sealed container before serving.

Gluten-Free Pumpkin Donut Holes Recipe FAQs

• Can I use canned pumpkin for this recipe? Absolutely! Just make sure it’s pure pumpkin puree, not pumpkin pie filling with added sugars.
• What can I substitute for the flax egg? You can use a chia egg (1 tablespoon chia seeds + 2 tablespoons water) or a commercial egg replacer if you prefer.
• Will these donut holes hold together without gluten? Yes! The flax egg and gluten-free flour blend work together to keep them tender yet sturdy.
• Can I bake these in a mini muffin pan instead? Definitely, though cooking time may vary slightly. Check doneness around 12 minutes by testing with a toothpick.
• How do I make sure the cinnamon sugar coating sticks well? Spraying the warm donut holes lightly with cooking spray before tossing in the coating helps it cling perfectly.

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