Pumpkin Donut Holes
Oct 11, 2022
Every October I take my son to the makeshift neighborhood pumpkin patch, where, in addition to hundreds of pumpkins of various sizes, shapes and colors, there are wagon rides, toys, games, candy and scary stuffed stuff.
It’s like a vortex I get sucked into and can’t get out of for at least four hours. And it is this same time of year that I make these donut holes that I know will get you into the pumpkin spirit.
Pumpkin Spice Donut Holes
By Debbie Adler
Makes 18 donut holes
Must Have
Donut Holes
15 x 10-inch sheet of parchment paper
1½ cups all-purpose gluten-free flour
¼ cup light buckwheat flour
2 teaspoons pumpkin pie spice
¼ teaspoon sodium-free baking powder
¼ teaspoon fine sea salt
¼ cup coconut nectar
3 tablespoons any plant-based milk
5 tablespoons pumpkin puree
Cinnamon Dust
¼ cup cinnamon powder
Must Do
1. Preheat oven to 325°F. Line a 15 x 10-inch jelly-roll pan with parchment paper.
2. Whisk together the two flours, pumpkin pie spice, baking powder, and salt in a large bowl. Make a well in the middle.
3. Add the coconut nectar, the plant-based milk and stir to combine. Pour into the flour mixture. Add the pumpkin puree and stir to combine.
4. Take about ½ tablespoon of the dough and shape it into a ball. Place the ball on the prepared pan. Repeat until you have used up all the dough.
5. Pour the cinnamon into a small bowl. Roll the dough balls in the cinnamon and place them about 2 inches apart on the prepared pan.
6. Bake the donut holes for 11 to 12 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the pan from front to back halfway through baking.
7. Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing the donut holes to cool completely.Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
