These fluffy pumpkin donut holes are an absolute dream! I know I'm not the only one who is obsessed with all things pumpkin spice, and these are a new favorite of mine. They're also baked instead of fried, which makes them so easy to make! They're gluten-free, dairy-free, simple to make, and absolutely delicious!
Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- gluten-free flour
- baking powder
- brown sugar
- avocado oil
- egg
- pumpkin pie spice
- coconut oil
- cinnamon
- sugar
See recipe card for quantities.
Storage
Store in an airtight container for up to 5 days!
Gluten-free & Dairy-free Pumpkin Donut Holes
These baked pumpkin donut holes are gluten-free, dairy-free, simple to make, and absolutely delicious!
Ingredients
Method
- 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!
Kelly
Can I has almond flour?
Leah
What gluten free flour did you use?
Kelsey
Can I use almond flour instead of gluten free flour? Or will it not turn out the same?
Melissa
This is a wonderful recipe! Have made it twice now and even used it in my donut pan as well. Thank you!
Jen
What kind of flour did you use? I tried with almond flour and they wouldn’t bake through and stayed gooey in the middle.