Delicious Pumpkin Donut Holes (vegan + gluten-free)

The Most Delicious Pumpkin Donut Holes made with all gluten-free and vegan ingredients. A healthier copycat munchkin recipe using my favorite baking mix!

Raise your hand if you lived for eating Dunkin’ Donuts munchkins!!?? Yes that is me. I basically ran on Dunkin’ growing up as a kid. I lived for donuts and when someone would bring in that box filled with all the delicious munchkins – I was in heaven.

My favorite flavor is and was the blueberry ones for sure. In fact I have a recipe for those in my cookbook that I cannot recommend enough. They are too die for!

These bad boys are probably my favorite pumpkin recipe to date. They are the perfect bite-sized donut holes and you can pop a few in your mouth for a snack or dessert. Ezra is obsessed (of course) and I dip some in powdered sugar and some in a coconuts sugar with cinnamon. This is totally optional but it does make it seem more “munchkin-like”.

I definitely plan to play around with more flavors soon so stay tuned but in the meantime – enjoy these healthier pumpkin donut holes!

Ingredients you need to make these insanely easy and delicious pumpkin donut holes:

• Flax eggs – or sub regular eggs! Either works well.
• Non-dairy milk or filtered water –  you can use either.
• Liquid coconut oil or avocado oil – or you can even melt ghee or butter to use
• Simple Mills Pumpkin Muffin Mix – I don’t have a sub for this as the recipe is a fun way to use the muffin mix 🙂
• Powdered sugar – optional to roll the donut holes in after they bake but makes them like a powdered sugar donut – YUM!
• Coconut sugar – other half of the donut holes are rolled in coconut sugar and cinnamon. Like a cinnamon sugar vibe!

How to bake vegan pumpkin “munchkins”: 

1. Preheat oven to 350 degrees and grease a mini muffin tray with oil/spray
2. In a large bowl, whisk together eggs, milk/water and oil
3. Mix in the pumpkin muffin mix until smooth
4. Fill about 16 mini muffin holes with batter (about 3/4 full) then bake in oven for 10-15 minutes
5. Let the muffins cool for a few then dip half the donut holes into a shallow bowl of powdered sugar to coat evenly and the other half into a shallow bowl of the coconut sugar and cinnamon mix
6. Store donuts in airtight container for 5 days or freezer for longer!

A few of my other favorite pumpkin recipes: 

Easy No-Bake Paleo Pumpkin Pie Brownies

Vegan Pumpkin Peanut Butter Pie with Cookie Crust

Peanut Butter Cup Pumpkin Rice Crispy Treats (no marshmallows)

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