We love these healthy donut holes in our home. They are moist and flavorful and remind me of the days of donuts! I feel great after eating these donuts, whereas I could only imagine how I would feel eating a store bought donut! This recipe can be made gluten free, vegan, or whole foods.
- 1 1/2 gluten-free all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin spice
- 1/3 cup olive oil
- 1/2 cup coconut sugar
- 1 large egg (omit if vegan – the pumpkin will act as the egg)
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup milk of choice
Donut Hole Coating:
- 4 tablespoons coconut oil, melted
- 2/3 cup coconut sugar; slightly powdered
- 2 tablespoons cinnamon
Pumpkin Donut Hole Instructions:
- Preheat oven 350°F. Grease a 24-cup mini muffin tin and set aside.
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin spice. In a separate, large bowl whisk together oil, coconut sugar, egg (if using), vanilla, pumpkin and milk until smooth.
- Mix dry ingredients into wet ingredients and stir until just combined.
- Portion batter evenly among muffin cups.
- Bake for 10-12 minutes.
- While the muffins bake, prepare liquid coconut oil and cinnamon and coconut sugar mixture.
- Remove muffins from oven to cool for 2 minutes.
- Dip each muffin in coconut oil, then roll in cinnamon/coconut sugar to coat.
- Serve muffins warm or at room temperature.
Pumpkin is a great source of potassium and magnesium. Magnesium helps to stabilize DNA structure and cell membranes, as well as supporting metabolism by aiding in energy production. Potassium helps maintain healthy heart function and plays a role in nerve transmission.
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