Gluten-Free Pumpkin Donut Holes Recipe
Delight in these Gluten-Free Pumpkin Donut Holes, a perfect fall treat that’s moist, flavorful, and coated with a sweet cinnamon sugar blend. Made with pumpkin puree and warm spices, they offer a delicious and allergy-friendly twist on classic donut holes, ideal for breakfast or a snack.
- Prep Time: 10 Minutes
- Cook Time: 14 Minutes
- Total Time: 24 Minutes
- Yield: Approximately 24 donut holes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Donut Holes
- 2 Cups Gluten-Free Baking Flour
- 1 Tsp Baking Powder
- ½ Cup Light Brown Sugar Sweetener (use your preferred light brown sugar)
- 3 Tbs Granulated Sweetener (use your preferred granulated sugar)
- 1 Tsp Pumpkin Pie Spice
- ½ Tsp Cinnamon
- 1 Cup Pure Pumpkin Puree
- 1 Flax Egg (1 Tb Milled Flax Seed + 2 Tb Water)
- 5 Tb Unsweetened Non-Dairy Milk
- 1 Tb Melted Vegan/Allergy-Free Butter or Natural Flavored Oil
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
Cinnamon Sugar Coating
- ½ Cup Granulated Sweetener (use your preferred granulated sugar)
- 1 Tb Cinnamon
- Cooking Spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the donut holes.
- Prepare Flax Egg: In a small bowl, mix 1 tablespoon of milled flax seed with 2 tablespoons of water, then set aside to gel. This serves as an egg substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups gluten-free baking flour, 1 teaspoon baking powder, ½ cup light brown sugar sweetener, 3 tablespoons granulated sweetener, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon until well combined.
- Combine Wet Ingredients: Add 1 cup pumpkin puree, the prepared flax egg, 5 tablespoons unsweetened non-dairy milk, 1 tablespoon melted vegan or allergy-free butter (or natural flavored oil), and ½ teaspoon Madagascar bourbon vanilla extract to the dry ingredients. Mix thoroughly to form a smooth, thick batter.
- Fill Donut Hole Pan: Grease a donut hole pan with cooking spray. Using a scoop or spoon, fill each mold with about 1 heaping tablespoon (approximately 1.5 tablespoons) of batter. Use your fingers to gently round out the tops for a more uniform sphere shape.
- Bake Donut Holes: Place the pan in the preheated oven and bake for 13 to 15 minutes. Halfway through baking, feel free to smooth the tops further with your finger to enhance the spherical shape.
- Cool and Coat: Once baked, remove donut holes from the oven and allow them to cool for a couple of minutes. Transfer the warm donut holes to a container, lightly spray them with cooking spray, then add the cinnamon sugar coating (½ cup granulated sweetener mixed with 1 tablespoon cinnamon). Seal the container tightly and shake well until the donut holes are evenly coated.
Notes
- Ensure the gluten-free baking flour you use contains xanthan gum or a similar binder for best texture.
- Adjust sweeteners according to your preference or dietary needs – both brown and granulated sugar alternatives work.
- The flax egg is a vegan substitute; regular eggs can be used if preferred.
- If you don’t have a donut hole pan, mini muffin tins or shaping into balls on a baking sheet works as an alternative, though shape may vary.
- Store coated donut holes in an airtight container at room temperature for up to 2 days for best freshness.
