Pumpkin Donut Holes

 Pumpkin Donut Holes are a delicious, fall-inspired treat that are soft, flavorful, and easy to make. With a blend of pumpkin, warm spices, and a light, cakey texture, these donut holes are perfect for snacking, breakfast, or dessert. Here's how to make them:

Ingredients:

For the Donut Holes:

1 cup canned pumpkin puree (not pumpkin pie filling)

2 cups almond flour (or all-purpose flour for non-gluten-free version)

1/4 cup coconut flour

1/4 cup maple syrup (or honey)

2 large eggs (or flax eggs for vegan option)

1/4 cup unsweetened almond milk (or any non-dairy milk)

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

1 tsp vanilla extract

For Coating (optional):

1/4 cup coconut sugar (or regular sugar)

1/2 tsp ground cinnamon

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease a mini muffin pan or donut hole pan, or line a standard muffin tin with silicone liners.

2. Make the Donut Hole Batter:

In a large bowl, combine the pumpkin puree, maple syrup, eggs (or flax eggs), almond milk, and vanilla extract. Whisk until smooth.

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a thick batter forms. The batter should be moist but firm enough to scoop.

3. Fill the Pan:

Spoon the batter into the mini muffin pan or donut hole pan, filling each section about 3/4 full. If using a regular muffin tin, bake for a slightly longer time (about 18-20 minutes).

4. Bake the Donut Holes:

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the donut holes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

5. Coat the Donut Holes (Optional):

In a small bowl, mix the coconut sugar (or regular sugar) and cinnamon.

Roll the cooled donut holes in the cinnamon-sugar mixture until coated.

6. Serve:

Enjoy your pumpkin donut holes with a cup of coffee or tea!

Tips:

Vegan Option: Use flax eggs (1 tbsp ground flaxseed + 2 tbsp water, mixed and set aside for 5 minutes) instead of regular eggs for a vegan version.

Sugar-Free: For a sugar-free coating, use stevia or monk fruit sweetener mixed with cinnamon.

Storage: These donut holes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week. They also freeze well for longer storage.

These Pumpkin Donut Holes are soft, warm, and full of fall flavor, making them the perfect treat to enjoy all season long!