Name: Easy Baked Pumpkin Donut Holes (gluten-free + dairy-free)
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons coconut oil, softened; 1/2 cup coconut sugar; 1 large egg; 3/4 cup pumpkin puree; 1 teaspoon vanilla extract; 1 1/4 cup gluten-free flour; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1 teaspoon pumpkin pie spice; 1/4 teaspoon allspice; 1 teaspoon cinnamon; 5 tablespoons coconut oil, melted; 1/4 cup coconut sugar; 3/4 teaspoon cinnamon

Easy Baked Pumpkin Donut Holes (gluten-free + dairy-free)

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These Easy Baked Pumpkin Donut Holes are an easy delicious pumpkin recipes to make using all gluten-free and dairy-free ingredients. A simple recipe for snack, dessert or a sweet breakfast treat.

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 30 mins

Yield: 16 donut holes 1x

Instructions

Preheat oven to 350 degrees F
In a large bowl, mix together wet ingredients until smooth
Next mix in dry ingredients until full combined
Use a small muffin scoop or place heaping tablespoons of the batter in greased mini muffin cups until you’ve filled about 16 mini muffin cups (I use a silicone tray)
Bake for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean and let cool
Place melted coconut oil in a small bowl and mix together the cinnamon and sugar in another small bowl
Dip each muffin top in the butter, then cinnamon sugar and enjoy!

Notes

Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days

Author: Rachel