Pumpkin Donut Holes (Gluten-Free)
Gluten free pumpkin donut holes baked in a mini muffin pan and rolled in cinnamon sugar. 30 holes, 25 minutes start to finish, no frying and no donut pan.
Servings: 30 mini donut holes
Calories: 104kcal
Equipment
- Mini muffin pan
- Cookie scoop optional, but recommended
Ingredients
For the donut holes
- 1 ½ cups gluten-free all-purpose flour
- ½ cup monkfruit brown sugar or regular brown sugar
- 1 ½ tsp baking powder
- 2 tsp pumpkin pie spice
- Pinch of kosher salt
- 1 large egg
- ¾ cup pumpkin purée not pumpkin pie filling
- ½ cup whole milk or almond/oat milk
- 2 tsp vanilla extract
- 2 tbsp unsalted butter melted
For the cinnamon sugar coating
- ½ cup unsalted butter melted
- 1 ¼ cups granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan with cooking spray and set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, monkfruit brown sugar, baking powder, pumpkin pie spice, and salt.
- Combine the wet ingredients. In a separate large bowl, whisk the egg. Add pumpkin puree, milk, and vanilla, and mix until smooth.
- Bring it together. Stir the dry mixture into the wet ingredients until just combined. Fold in the melted butter until evenly incorporated.
- Fill the pan. Spoon about 1 tablespoon of batter into each mini muffin tin. Can use a small cookie scoop to make them more round.
- Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool slightly. Let the donut holes rest for a few minutes in the pan before transferring to a wire rack.
- Make the coating. In a shallow dish, combine the sugar and cinnamon. Melt the butter in a separate bowl.
- Coat the donuts. Dip each donut hole in the melted butter (shake off excess), then roll in the cinnamon sugar until fully coated.
- Serve & enjoy. Best eaten warm, but still delicious at room temperature.
Notes
Storage: Store the plain donut holes in an airtight container, 2-3 days on the counter or 5 days in the fridge. Do the butter-and-sugar coating right before you serve them.
Freezing: They freeze for up to 3 months in a freezer bag. Thaw at room temperature, warm them for about 10 seconds, then coat in the butter-and-sugar coating.
Nutrition
Serving: 1donut hole | Calories: 104kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 32mg | Sugar: 11g