Name: Delicious Pumpkin Donut Holes (vegan + gluten-free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 flax eggs (or sub regular egg); 3/4 cup non-dairy milk or filtered water; 2 tablespoons liquid coconut oil or avocado oil; 1 box Simple Mills Pumpkin Muffin Mix; 1/4 cup powdered sugar; 1/4 cup coconut sugar; 1 teaspoon cinnamon

Delicious Pumpkin Donut Holes (vegan + gluten-free)

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5 from 1 review

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

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Yield: 16 donut holes 1x

Ingredients

Scale

2 flax eggs (or sub regular egg)
3/4 cup non-dairy milk or filtered water
2 tablespoons liquid coconut oil or avocado oil
1 box Simple Mills Pumpkin Muffin Mix
1/4 cup powdered sugar
1/4 cup coconut sugar
1 teaspoon cinnamon

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Instructions

Preheat oven to 350 degrees and grease a mini muffin tray with oil/spray
In a large bowl, whisk together eggs, milk/water and oil
Mix in the pumpkin muffin mix until smooth
Fill about 16 mini muffin holes with batter (about 3/4 full) then bake in oven for 10-15 minutes
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
Store donuts in airtight container for 5 days or freezer for longer!

Notes

*I don’t have a sub for the muffin mix!

Author: Rachel