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gluten free dairy free pumpkin donut holes

Gluten-free & Dairy-free Pumpkin Donut Holes

5 from 1 vote
These baked pumpkin donut holes are gluten-free, dairy-free, simple to make, and absolutely delicious!
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 24 donut holes
Course: Dessert, Donut, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ¾ cup gluten-free flour
  • 2 teaspoon baking powder
  • ¾ cup pumpkin puree
  • ½ cup brown sugar
  • ⅓ cup neutral oil I used avocado oil!
  • 1 egg
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ½ cup non-dairy milk I used almond milk!
For the cinnamon sugar coating:
  • ⅓ cup coconut oil melted
  • ⅔ cup sugar
  • 1 tablespoon cinnamon

Method
 

  1. Preheat oven to 350℉ and grease 24 mini muffin tins.
  2. 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.
  3. 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!