Pumpkin Donut Holes

Easy + Delicious Fall Dessert

To me, nothing screams fall like pumpkin and cinnamon. That is why these cinnamon sugar pumpkin donut holes are the perfect fall dessert. They come together super quickly and always turn out so delicious.

If you aren’t a fan of cinnamon sugar, you can omit that. I have made these and coated them in a powdered sugar glaze as well. You can also add in chocolate chips if you prefer that.

The options are really endless with these donut holes. Think of the batter as a base to add whatever other flavors you want.

My favorite part about these donut holes in the soft and fluffy texture.

Vegan butter: any vegan butter will work. You can use traditional butter if you aren’t vegan. Liquid oil should also work.

Pumpkin puree: be sure you are using pumpkin puree and not pumpkin pie filling.

Sugar: any granulated sugar will work. I would not recommend substituting for a liquid sweetener such as maple syrup.

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk in this recipe.

Almond flour: I haven’t tested any other flours in this recipe

All-purpose flour: I haven’t tested any other flours in this recipe

Ingredients:

• Vegan butter

• Pumpkin puree

• Sugar

• Nondairy milk

• Baking powder

• Cinnamon

• Almond flour

• All-purpose flour

Recipe:

Makes 12 donut holes

• 3 tablespoons vegan butter

• 1/3 cup pumpkin puree

• 1/3 cup sugar

• 3 tablespoons nondairy milk

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 2/3 cup almond flour

• 2/3 cup all-purpose flour

Cinnamon sugar mixture:

• 1/2 cup sugar

• 1 tablespoon cinnamon (can adjust based on flavor preferences)

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

2.    In a small bowl melt butter. Transfer to a larger bowl and add in the pumpkin, sugar, and nondairy milk. Stir to combine.

3. Add in the baking powder, cinnamon, almond flour, and all-purpose flour. Stir until a dough is formed.

4. Use a cookie scoop to scoop out the dough. Repeat until all dough is used.

5. Bake for 12-15 minutes.

6. After allowing the donut holes to cool for about an hour, melt 1/4 cup vegan butter. Set aside. In a bowl, combine the sugar and cinnamon for the cinnamon sugar mixture.

7. Coat each donut hole in melted butter and the cinnamon sugar mixture.

Enjoy!

Be sure to store the donut holes in an airtight container in the refrigerator. The donut holes should last up to one-two weeks. You can store in the freezer to last longer. If you store in the freezer, allow to thaw on the counter for at least 15 minutes before eating. You can also warm up in the microwave for about 35 seconds.

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